Ingredients

• 175g whole wheat penne
• 2 tsp rapeseed oil
• 2 large garlic cloves, finely grated
• 2 thin leeks (160g), thinly sliced
• 250g baby spinach leaves
• 85g ricotta
• 3 tbsp milk
• 1 tbsp finely grated parmesan or vegetarian alternative
• Grating of nutmeg

Method

1. Cook the pasta following pack instructions until al dente, about 12 mins.
2. Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well.
3. Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.

Ingredients

• 300g whole wheat penne
• 2 tsp olive oil
• 2 peppers (we used 1 yellow and 1 orange), deseeded and chopped
• 1 large courgette (160g), coarsely grated
• 3 large garlic cloves, finely grated
• 500g carton passata
• 1 tbsp smoked paprika
• 1½ tsp vegetable bouillon powder
• 1 tsp chilli powder (optional)
• 25g Kalamata olives (about 8), sliced
• 400g chicken breasts (2 large), cut into pieces
• Large handful of basil, chopped, plus extra to serve
• 100g ricotta
• 20g finely grated mature cheddar

Method

1. Cook the pasta following pack instructions. Heat the oven to 180°C/160°C fan/gas 4.
2. Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.
3. Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.
4. Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.

Ingredients

• 2 large onions (330g), halved and sliced
• 1 tbsp olive oil
• 2 tsp vegetable bouillon powder
• 2 bay leaves
• 2 tbsp balsamic vinegar
• 2 garlic cloves, finely grated
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• 250g penne pasta
• 400g can chopped tomatoes
• 4 tbsp tomato purée
• 2 x 400g cans green lentils
• Salad of tomatoes, onion and dill tossed with lemon and olives, to serve

For the white sauce:

• 500ml milk or plant-based milk
• 50g wholemeal flour
• 1 egg, separated
• 40g vegetarian feta, crumbled
• ½ tsp oregano

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
2. Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
3. Stir the chopped tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
4. To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
5. Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
6. Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.

Ingredients

• 2 tbsp olive or rapeseed oil
• 1 small fennel bulb (160g), halved and thinly sliced
• 1 onion (160g), finely chopped
• 150g whole wheat spaghetti
• 2 large pinches of chilli flakes
• 3 garlic cloves, finely grated
• ½ lemon, zested, plus 2 tbsp juice
• 3 tbsp tomato purée
• 300g frozen mixed seafood (we used a mixture of prawns, mussels and squid rings), defrosted
• 3 tbsp chopped parsley

Method

1. Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
2. When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
3. Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.

Ingredients

• 250g whole wheat penne
• 240g bio yogurt
• 2 tsp English mustard powder
• 2 tbsp extra virgin olive oil
• 4 tsp apple cider vinegar
• 1 red onion, finely chopped
• Handful of basil leaves, finely chopped
• 320g tuna in spring water
• 2 red peppers, deseeded and diced
• 340g can sweetcorn, drained

Method

1. Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
2. Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.