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Meat-free MEALS Healthy one-dish dinners that make veggies the star

- JESS MEYER

Tomato and feta pasta 

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

1 Heat 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.

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

3 Remove 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.

4 Stir 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

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