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vegetarian | prep + cook time 35 minutes | serves 4 Crunchy roasted almonds and earthy mushrooms are paired together in this nutritious pasta dish. You can use your favourite variety of mushrooms; button and cap mushrooms will work well. 375g wholegrain spaghetti 2 tbsp olive oil 400g Swiss brown mushrooms, sliced 400g portobello mushrooms, sliced 2 shallots (50g), coarsely chopped 2 cloves garlic, coarsely chopped salt and freshly ground black pepper 1 ⁄ 2 cup (80g) coarsely chopped roasted almonds 150g baby spinach leaves 1 ⁄ 2 cup (40g) finely grated pecorino cheese 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Cook the pasta in a large saucepan of boiling salted water until just tender; drain, reserving 1 cup (250ml) of the cooking liquid. Remove the pasta from the pan; set aside and cover to keep warm. 2 Add the olive oil to the same pan over a high heat; cook the mushrooms and shallots, stirring occasionally, for 5 minutes or until the mushrooms are lightly golden and the shal...

Vegan | prep + cook time 55 minutes | serves 4 Fresh and fragrant this delicious Thai-inspired green curry is full of flavour and packed with nutritious greens. Serve accompanied with steamed basmati rice and topped with toasted flaked coconut. 1 ⁄ 2 cup (125ml) grapeseed oil 4 garlic cloves, peeled 1 cup (20g) fresh basil leaves 5cm piece fresh ginger, finely chopped 1 fresh long green chilli, seeded, thinly sliced 1 bunch fresh coriander, stalks and roots reserved 200g kale, washed, sliced 120g baby spinach leaves 600g baby aubergines, cut into 1.5cm slices 670ml canned coconut milk, shaken well 2 cups (500ml) vegetable stock 1 cup (200g) pearl barley, rinsed 150g green beans 1 cup (120g) frozen peas, thawed 150g sugar snap peas salt and freshly ground black pepper lime wedges, to serve 1 Process half the oil, the garlic, basil, ginger, chilli, coriander stalks and roots, half the kale, and half the spinach until a smooth paste forms; reserve 1 ⁄ 4 cup (75g) curry paste. 2 Heat the r...