Power up your pasta
It’s our favourite supper staple, but not as we know it! Annie Bell’s fabulous recipes showcase the new-style pasta supercharged with wholegrains and legumes
Zesty and healthy: salmon and spinach with red lentil fusilli. For the recipe, see here
Best of the new pastas
Legumes get a glamorous makeover in super-nutritious and filling pastas. You won’t need quite as big a portion as usual. Take advantage of red lentil, green pea, chickpea, black bean and edamame bean, in whatever shape is on offer.
Wholegrains but not the usual suspects. Our favourites include those made with buckwheat, quinoa and spelt.
Cooking Tips Cooking times vary, so be guided by the packet. Every type will have a slightly different texture and flavour, true to the ingredient it is made with.
Food styling: Clare Lewis. Styling: Sue Radcliffe
For more recipe ideas go to anniebell.net and @anniebellcook