Beskow says: “This 10-minute meal is a regular in my kitchen. It’s simple, filling, satisfying and comforting, with just a few ingredients. Don’t miss out the chilli flakes or lemon juice; they lift what would be a basic dish to another level.”

Serves 2

Ingredients

• 6–8 nests of dried tagliatelle (ensure egg-free) 
• Generous drizzle of olive oil
• 6 large leaves of cavolo nero, roughly sliced, tough stalks removed and discarded
• Pinch of dried chilli flakes
• 2 garlic cloves, thinly sliced
• Juice of ½ unwaxed lemon
• Generous pinch of sea salt and black pepper

Method

Bring a large pan of water to the boil over a high heat and drop in the tagliatelle.

Cook for 8–10 minutes until al dente. Meanwhile, in a separate flat pan, drizzle in the olive oil and scatter in the cavolo nero and chilli flakes. Cook over a medium heat for 5 minutes until the leaves have softened and become brighter in colour.

Add the garlic and cook for a further 1–2 minutes until fragrant. Thoroughly drain the water from the pasta, then stir through the cooked cavolo nero mixture, including any remaining cooking oil. 

Squeeze over the lemon juice and season generously with salt and pepper.

Beskow says: “This one-pot delight is creamy and comforting, with bursts of Italian flavour from tomatoes, vegan cheese and basil. Serve with toast, freshly steamed greens, or with flat ribbon pasta.”

Serves 2 generously

Ingredients

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 10 fine green beans, trimmed and halved
• 6 cherry tomatoes, halved
• 1 tsp dried oregano
• Pinch of dried mixed herbs
• 250ml (1 cup) dairy-free double (heavy) cream
• 1 tbsp vegan cream cheese
• 1 x 400g (14oz) can of cannellini beans, drained and rinsed
• 2 generous handfuls of spinach leaves
• 6 sundried tomatoes in oil, drained and roughly sliced
• Generous pinch of sea salt and black pepper
• Handful of small basil leaves

Method

Heat the oil in a large pan and add the onion, garlic, green beans and cherry tomatoes. Cook over a medium-high heat for 2 minutes until they begin to soften. 

Stir in the oregano and mixed herbs. Stir in the cream, cream cheese and cannellini beans, then simmer for 5 minutes, stirring frequently. Add the spinach and sundried tomatoes, then cook for a further 3 minutes until the spinach has wilted. 

Season to taste with salt and plenty of pepper, then scatter with basil leaves just before serving.

Beskow says: “Two pans, ten minutes, ultimate comfort food. Combine two Italian classics in this quick and flavoursome supper that everyone will love. Prepare for this dish to become a week-night staple in your kitchen!”

Serves 2 generously

Ingredients

• 2 tbsp sunflower oil
• 1 aubergine (eggplant), chopped into 3cm (1in) cubes
• 1 tsp dried oregano
• 1 red onion, thinly sliced
• 1 garlic clove, thinly sliced
• 8 cherry tomatoes
• 1 tbsp sultanas (golden raisins)
• 1 tbsp balsamic vinegar
• 10 green olives, pitted and halved
• 500g (1lb 2oz) gnocchi (ensure dairy- and egg-free)
• Juice of ¼ unwaxed lemon
• Pinch of sea salt and black pepper
• Generous handful of basil leaves

Method

Heat 1 tablespoon of the oil in a large frying pan over a high heat and cook the aubergine, oregano and red onion for 5 minutes until the aubergine starts to soften. Add the garlic, cherry tomatoes, sultanas, balsamic vinegar and olives to the pan. Stir through and cook for 4 minutes over a medium-high heat.

Meanwhile, bring a large pan of water to the boil. Add the gnocchi and cook for 3–4 minutes until softened, then drain thoroughly.

Remove the frying pan from the heat. Stir in the cooked gnocchi, lemon juice, salt and pepper until the gnocchi is coated. Scatter with basil leaves just before serving.