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Soupy noodles and greens
Miso paste is the star of this dish. It adds a delicious umami flavour that makes this tastier - and quicker than a takeaway.
Serves 4. Prep 10 mins • Cook 10 mins
1 Put the coconut milk, miso paste, curry paste, fish sauce, stock and coriander stalks into a medium-sized saucepan. Bring to the boil and simmer for 5 mins.
2 Meanwhile, cook the noodles according to the pack instructions.
3 Add the pak choi, sweetcorn and sugar snaps to the coconut broth and continue to cook for a further 5 mins.
4 Divide the noodles between warmed bowls then spoon over the broth. Top with spring onions, coriander leaves and chilli oil, if liked.
Per serving: 380 cals, 18g fat, 15g sat fat, 44g carbs
TIP You could also make this with green Thai curry paste, or try a mild curry paste
Veggie pasta bake
Using the pesto adds a silky texture and lots of oomph to make this everyday meal a real knockout.
Serves • Cook 6• Prep 10 mins 30 mins
1 Heat the oven to 180C Fan/Gas 6. Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions.
2 In a medium saucepan, heat the tinned tomatoes, paprika, pesto, butter and balsamic vinegar. Bring to the boil, then simmer for 5 mins. Stir through the frozen veg and basil.
3 Drain the pasta and mix through the vegetable sauce. Pour into the baking dish.
4 In a bowl combine both cheeses and the nutmeg. Dot over the pasta, spreading a little. Sprinkle with breadcrumbs and cook for 30 mins until golden.
Per serving: 584 cals, 32g fat, 18g sat fat, 54g carbs
Loaded jackets with chipotle chilli beef
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