Triple-Tested recipes
One-pan PASTAS
Who doesn’t love an easy pasta supper? Especially when it all comes together in a single pan. Say hello to your new midweek saviours…
Photography MIKE ENGLISH
Orecchiette Primavera
Packed with veg and deliciously dairy-free. Check the stock is suitable if cooking for vegans, if needed. Broad beans would work well instead of the edamame, but you might want to defrost them enough first to slip off the tougher outer skins before cooking.
Hands-on time 20min. Cooking time about 30min. Serves 4
• 1tbsp olive oil
• 1 leek, halved lengthways and thickly sliced
• 200g baby courgettes, cut into 1cm slices
• 300g orecchiette pasta
• 1 litre hot vegetable stock, see intro
• 125g asparagus tips, halved into shorter lengths
• 100g frozen podded edamame, see intro
• Finely grated zest 1 lemon and juice of ½
• Handful each mint and basil leaves, roughly torn
• 4tbsp nutritional yeast flakes, optional
1
Heat the oil in a large pan (that has a lid) over medium-high heat and cook the leek for 4-5min, or until softened and lightly coloured.
2
Add the courgettes, pasta, stock and large pinch of salt. Bring to the boil and cook for 8-10min, stirring occasionally, until the pasta is starting to soften and the liquid has reduced substantially.
3
Add the asparagus and edamame, reduce heat to medium, cover with a lid and cook for 5-10min, or until the pasta and vegetables are tender and most of the liquid has reduced.
4
Remove from the heat and stir in the lemon zest and juice, most of the herbs, the nutritional yeast, if using, and plenty of freshly ground black pepper. Check seasoning and serve sprinkled with the remaining herbs.
PER SERVING (including nutritional yeast) 410cals, 23g protein, 7g fat (1g saturates), 59g carbs (4g total sugars), 10g fibre