Quick & easy: Pasta revolution

Fancy a change from your regular spag bol? Get creative with these delicious new pasta recipes, ready in half an hour or less

Beetroot & Feta spaghetti (V)

Full of colour and fresh flavours

Serves 4 • Ready in 20 mins

  • 300g Co-op spaghetti 
  • 250g pack Co-op British cooked beetroot, diced, pack juices reserved
  • 180g Co-op Tenderstem® broccoli, chopped
  • 30g pine nuts 
  • 1 tbsp Co-op olive oil  
  • 2 garlic cloves, thinly sliced 
  • 1 tbsp chopped flat leaf parsley 
  • 75g Co-op Greek Feta cheese, crumbled 
  1. Cook the spaghetti according to the pack instructions, adding any juices from the pack of beetroot to the pan. Add the broccoli for the last 5 mins of cooking. Drain well. 
  2. Meanwhile, toast the pine nuts in a dry frying pan, then tip into a bowl. 
  3. In the same pan, heat the oil over a medium heat. Add the beetroot and garlic, season, then cook for 2-3 mins, until heated through. 
  4. Tip the pasta and broccoli into the pan, tossing well to combine. Mix in the parsley and pine nuts, season, then scatter with the Feta to serve.

Spring lettuce fusilli

Lettuce can be just as tasty hot as cold ­— try it in this easy recipe

Serves 4 • Ready in 25 mins

  • 300g Co-op fusilli 
  • 150g Co-op frozen British garden peas
  • 40g Co-op prosciutto crudo, torn into large pieces 
  • 1 tbsp Co-op olive oil 
  • 1 small onion, finely chopped 
  • 1 yellow pepper, diced 
  • 2 little gem lettuces, chopped 
  • 200ml white wine or chicken stock made with ½ reduced-salt stock cube 
  • 20g Co-op parmesan wedge, grated 
  1. Cook the pasta according to the pack instructions. Add the peas for the last 5 mins of cooking. Drain well. 
  2. While the pasta and peas cook, crisp the prosciutto in a dry frying pan over a high heat for about 30 seconds each side. Set aside to cool. 
  3. Add the olive oil to the same pan. Cook the onion and pepper over a medium heat for 4-5 mins, then add the lettuce and the wine or stock, and bring to a simmer. Cook for 1-2 mins, then stir in the pasta. Season to taste. Crumble over the prosciutto and serve topped with the parmesan.

Chilli con carne lasagne

Love chilli? And lasagne? We’ve put them together for you…

Serves 4 • Ready in 30 mins 

  • 1 tbsp Co-op olive oil 
  • 1 onion, grated 
  • 1 Co-op British carrot, grated 
  • 1 green pepper, finely chopped 
  • 3 garlic cloves, chopped
  • 450g pack Co-op Irresistible lean beef mince 
  • 1 tsp ground cumin 
  • 1 tsp smoked paprika
  • 1 tsp mild chilli powder 
  • 2 tbsp Co-op Italian tomato purée 
  • 400g can Co-op Italian chopped tomatoes
  • 400g can Co-op red kidney beans, drained and rinsed 
  • 210g can Co-op baked beans in tomato sauce 
  • 30g Co-op Fairtrade dark chocolate, grated 
  • 4 Co-op lasagne sheets
  • 300ml Co-op reduced fat crème fraîche
  • 100g Co-op grated mozzarella
  • 1 tbsp chopped coriander
  1. Warm the oil in a large, deep-sided frying pan over a medium heat. Cook the onion, carrot, green pepper and garlic for about 5 mins, until softened. Add the beef mince, breaking it up with a wooden spoon. Increase the heat to high and cook for a further 5 mins. Stir in the cumin, paprika and chilli powder, and season. 
  2. Add the tomato purée, tinned tomatoes and beans. Half-fill the empty tomato tin with water, pour into the pan, then bring to a simmer. Cook for 10 mins, stirring regularly, until slightly reduced. Add the dark chocolate and stir in until melted. 
  3. While the sauce is reducing, bring a large pan of water to the boil. Add the lasagne sheets one at a time, stirring often to stop them sticking together. Cook for 10-12 mins, until soft. Drain. When cool enough to handle, cut the sheets in half widthways. 
  4. Take 4 bowls and spoon a little chilli into the bottom, followed by a square of pasta. Add some more sauce, a dollop of crème fraîche and a little mozzarella. Top with another square of pasta, followed by a final spoonful of chilli, some crème fraîche and mozzarella. Sprinkle with the coriander and serve.

Avocado pasta with roasted cherry tomatoes

The avocado sauce gives this dish an irresistibly creamy texture

Serves 4 • Ready in 25 mins

  • 225g Co-op Irresistible piccolo tomatoes
  • 1 tsp Co-op olive oil 
  • 300g pack Co-op chilled tagliatelle 
  • 50g Co-op sliced curly kale, woody stems removed 
  • 2 avocados
  • 1 garlic clove, chopped
  • Zest and juice of 1 lemon
  • 1 tbsp chopped basil 
  • 30g Co-op parmesan wedge, shaved or grated
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Put the tomatoes into a roasting tin and drizzle with the olive oil. Season and roast for 15-18 mins, until soft. 
  2. Meanwhile, bring a large pan of water to the boil and add the tagliatelle and curly kale. Cook for 3-4 mins, until tender. Reserve about 100ml of the cooking water, and drain well. 
  3. For the sauce, scoop the avocado flesh into a blender, along with the garlic and lemon zest and juice. Season, then blend until smooth. 
  4. Stir the avocado sauce into the cooked pasta and kale, adding some of the reserved cooking water, until the sauce coats the pasta evenly. Gently stir through the basil and roasted cherry tomatoes, then top with the parmesan to serve.

Butternut squash open ravioli

Make it a super-simple end to the week with our ready-to-cook butternut squash open ravioli. Just cook according to the pack instructions and enjoy with a crisp green salad.

1 Co-op Irresistible Butternut Squash Open Ravioli, 360g

2 Co-op Mixed Leaf Salad, 100g