Even kids who are fussy about fish will enjoy this sustainably sourced salmon, coated in a herby basil pesto, served atop filling penne. We sneak veg into the sauce: roasted red pepper, spinach and onion.
The Italian classic – with a Mindful Chef makeover. We use free-range British turkey chunks, earthy mushrooms and a hearty sauce, scented with sweet sun-dried tomato, olive and rosemary. Mineral-stuffed buckwheat is your fluffy base.
Nutty, satisfying tempeh makes a perfect ‘mince’ in this rich ragu with fragrant oregano, bright sundried tomato and earthy mushrooms. We spoon it over piles of sweet potato mash and nutritious, pesto-coated broccoli.
Rather than breadcrumbs, we use ground almonds – protective against the damaging effects of free radicals – in our clever pesto crumb. The enticingly crispy texture is the perfect foil for our tender, sustainably sourced salmon.
Who said carbonara had to mean bacon and cream? Our vegan spin uses smoky tofu, velvety cashew cream and sweet sun-dried tomatoes, and pairs with a side of pesto-drenched broccoli. You’ll never look back...