Serve this antipasti orzo salad as a main course or on a party table – it’s a great crowd pleaser and fridge clearer. The dressing is made from the oil from the jarred vegetables, and you can use any you like – it doesn’t matter if you only have a few artichokes, or more sun-dried tomatoes.
Bright green and wholesome, this grain salad base is layered with textures. To make it even easier, use a pouch of cooked grains. Crumbled feta, soy-marinated tofu or grilled fish would be spot-on additions to this salad for a more filling meal.
This vegan mushroom stroganoff is served with a flat ribbon pasta, such as pappardelle or fettuccine. It’s rich and full of flavour and quick to cook – ideal for a midweek supper. Each serving provides 503 kcal, 14g protein, 66g carbohydrates (of which 6g sugars), 19g fat (of which 6g saturates), 5g fibre and 1.7g salt.
This is the easiest pasta to make and one of the best: simply a clove of garlic, a pinch of chilli flakes, a little parsley and a generous blessing of olive oil. Watch Anna Del Conte cook the perfect pasta.
Spicy, cheesy and full of flavour – these bean toasties are packed with fibre and protein to keep you fuller for longer.
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