Living alone has many benefits, but spending hours creating a meal only to be left with a mountain of washing up and the prospect of eating the same leftovers for days isn’t the one. Luckily, this one-serve pasta dish is quick and easy to make and leaves minimal washing up, taking the faff out of cooking for one.

Pasta is a staple for quick dinners, and this recipe uses lentil or chickpea pasta, making it both gluten-free and full of protein and fibre. Creamy tahini adds an extra hit of protein as well as fibre and vitamins B1 and B6, which are important for energy production, helping to avoid that post-dinner slump we all know so well.

Then you’ve got delicious spinach providing even more fibre and protein, as well as vitamins A, C, K1 and iron.

Whip this dish up after a busy day at work or as the perfect post-workout refuel – all that protein will aid muscle recovery after a tough gym session. 

Serves: 1

85g (3 ounces) lentil or chickpea pasta (or any pasta of your choice if not gluten-free)

240ml (1 cup) vegetable stock

75g (2½ packed cups) baby spinach

2 tablespoons tahini, or more for an even creamier sauce

Juice of 1 lemon (2 tablespoons)

2½ tablespoons nutritional yeast

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon white miso paste or umami vegetable seasoning sauce (see note)

Sea salt and ground black pepper to taste

1 pinch of chilli flakes, for garnish (optional)

NOTE: You can use vegetable bouillon base/paste, such as Better Than Bouillon or Yondu umami seasoning sauce, or just an extra pinch of sea salt.

1. Cook the pasta according to the package instructions until al dente, then drain.

2. Reduce the heat to medium-low and immediately return the drained pasta to the pan.

3. Stir in the vegetable stock, spinach, tahini, lemon juice, nutritional yeast, garlic powder, onion powder and miso paste. Mix well and cook for 1 or 2 minutes, until everything is well incorporated and the miso paste is fully dissolved. Season with salt and pepper.

4. Garnish with chilli flakes, if desired, and serve.

Recipe taken from Best of Vegan by Kim-Julie Hansen (£22, Pavilion), out now. 

Image: Kim-Julie Hansen