healthy dishes

Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture

Red lentil pasta with creamy tomato & pepper sauce

red lentil fusilli

rocket

unsalted, unroasted cashews

garlic clove, roughly chopped

red pepper (in red wine

sundried tomatoes

basil,

First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.

Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.

Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.

Get all five of your five-a-day in this Mexican-inspired spicy beef taco bowl. Full of textures and flavours, it can be partly prepped ahead

Spicy beef taco bowl

olive oil

5% fat beef mince

tbsp chipotle paste

tsp cumin

tsp coriander

can chopped tomatoes

tomato purée

coriander, stalks chopped, leaves

red onions, thinly sliced

limes, juiced

pouches cooked microwave wholemeal basmati rice

can black beans,

cherry tomatoes, halved

can sweetcorn (salt- and sugar-free)

avocados,

Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.

Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.

When the mince is ready, warm the rice following pack instructions.

Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.

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Red lentil pasta with creamy tomato...

Spicy beef taco bowl

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Red lentil pasta with creamy tomato...

Spicy beef taco bowl

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