Meat-free meals

QUICK & EASY

Tomato and feta pasta

Easy, fast and unbelievably tasty, this is bung-it-in-the-oven cooking at its best.

SERVES 4 PREP 10 MINS COOK 30 MINS

✱ 600g cherry tomatoes

✱ 120ml olive oil

✱ 200g feta

✱ 1 garlic bulb, cut in half horizontally

✱ 400g dried pasta

✱ Basil leaves, to serve
You will need:

✱ 20x30cm ovenproof dish

1Heat the oven to 180C Fan/Gas 6. Put the tomatoes in an ovenproof dish, pour in half the olive oil and stir to combine. Nestle the block of feta and the garlic halves in the centre of the tomatoes and pour over the remaining oil. Season well with black pepper and bake for 30 mins.

2Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions, until al dente.

3Remove the tomato dish from the oven and set aside until the garlic is cool enough to handle. Peel the garlic cloves, then return them to the dish. Lightly mash the garlic and feta with a fork, then combine with the roasted tomatoes, without over-mixing.

4Stir the pasta into the tomato mixture, then taste and season if needed. Serve in bowls, with fresh basil scattered over the top.

Per serving: 722 cals, 34g fat, 10g sat fat, 79g carbs

FOOD ED’S TIP

For a slightly thinner sauce, stir a ladleful of pasta water through the tomato mixture when it comes out of the oven.

All the greens pad Thai

Pack more veg into your day with this easy noodle dish – a great way to use up odds and ends from the fridge.

SERVES 4 PREP 15 MINS COOK 8 MINS

✱ 200g dried pad Thai noodles

✱ 2tbsp sesame oil

✱ 2 pak choi, cut lengthways into
wedges

✱ 3-4 spring onions, chopped

✱ Handful asparagus spears,
halved

✱ Handful Tenderstem broccoli,
trimmed

✱ 150g bean sprouts

✱ Zest and juice 2 limes

✱ Vegetable oil, for frying

✱ 4 medium eggs

✱ Handful chopped salted peanuts,
coriander leaves, to serve
For the sauce:

✱ 3tbsp fish sauce, or vegan ‘fish’
sauce

✱ 1tbsp soy sauce

✱ 2tbsp brown sugar

✱ 1tbsp tamarind paste

✱ 100ml hot vegetable stock

✱ Pinch dried chilli flakes, plus extra
to serve

1Mix all the sauce ingredients together in a small bowl. Set aside. Bring a large saucepan of water to the boil. Add the noodles and cook for 2–3 minutes until tender. Drain and cool under cold running water to prevent the noodl