These food writers are rewriting the book (between them, they’re responsible for more than a dozen) on how to create everyday meals that are good for you without the need for expensive ingredients. Their watchwords: healthy, tasty, affordable…
Amelia treats good nutrition as a celebration of good food by creating easy recipes you can trust. She believes supporting your body reflects positively on your mindset
Amelia Freer
Ben Lebus founded MOB Kitchen to help young people, in particular, break out of the takeaway pizza rut and cook appetising meals for themselves
MOB Kitchen
Writer, cook and activist Jack campaigns on poverty issues and has written six cookbooks on eating well for less money
Jack Monroe
Miguel calls himself an ‘anti-chef’ – he aims to simplify recipes and find cheaper shortcuts to making wonderful meals
Miguel Barclay
Butternut, cashew and sage pasta
PREP 15 MIN + SOAKING COOK 30 MIN SERVES 4 VEGAN DAIRY FREE
60g cashews
1 medium butternut squash, peeled, deseeded and cut into bite-size pieces
1 onion, cut into wedges
2tsp olive oil
5 fresh sage leaves or 1tsp dried sage, plus extra leaves, finely sliced, to garnish
(optional)
350g pasta of your choice
Vegan parmesan-style cheese, grated, to serve (optional)
1 Heat the oven to 220°C/fan 200°C/gas 7. Pour 400ml hot water over the cashews and leave to soak for 20 min. Put the butternut squash on a roasting tray with the onion wedges and a little ground pepper. Drizzle with the olive oil. Roast for 25–30 min until soft.
2 Allow the roasted vegetables to cool slightly, then blend a third of the mixture with the fresh or dried sage and the cashews/soaking water. Add a little more water if the mixture is looking too thick – you are aiming for a sauce consistency. Transfer the purée to a pan and warm it through gently.
3 Meanwhile, cook your pasta according to the pack instructions and drain. Stir the sauce into your cooked pasta, then add the remaining roasted vegetables. Top with a sprinkling of sliced sage leaves and grated vegan cheese, if using.
PER SERVING
500kcal 6.6g fibre
11g fat 16g protein
2g saturates 0g salt
80g carbs 142mg calcium
12g sugars 4mg iron
