Here’s one of my mid-week 15 minute meals which I doubled up to use for tomorrow’s lunch box (but I may have accidentally eaten both portions in one sitting). The veg is combined into the sauce which is a fab way to cram move veg into recipes or hide them from those in your family who might not be huge vegetable fanatics! I find if I base my meal on vegetables, rather than thinking about them at then end and serving them as a side, I get more into my day/diet (not to mention it brings so much more flavour to the meal!)

METHOD:

1. Put some wholewheat tagliatelle on to boil
2. Place cherry tomatoes into a baking tray with a crushed garlic clove, a pinch of salt & oregano and drizzle in olive oil. Roast until the pasta is cooked 
3. In a shallow pan sauté leeks, cabbage and aubergine with some chilli flakes, S+P and oregano
4. Blend together 1/2 avocado, 1/2 pot of patly creme fraiche (or a dairy one if you wish), juice and zest of 1/2 lemon & a couple of spoons of the pasta water to think it out
5. Drain the pasta, mix everything together, top with anything and everything you wish and enjo