On the table in 15 minutes, this deliciously creamy pasta dish is a perfect mid-week feast for busy evenings. Blitzed cashews and spinach make a lovely pesto, while sun-dried tomatoes and a scattering of fresh basil bring some jazz. We’ve used wholegrain pasta here for extra goodness. Serves 4.

Ingredients: Pasta to serve four; handful of cashew nuts; 120g spinach; 1 tbsp nutritional yeast; 2 tbsp olive oil; 1 onion; 2 garlic cloves; 10 sun-dried tomatoes; handful of fresh basil; salt and pepper.

Boil your pasta following the instructions on the packet. Meanwhile, make the spinach pesto – in a food processor, blend together the cashews and half the spinach with the nutritional yeast and enough water to give a creamy consistency. Heat the oil in a large saucepan on a medium heat and add the finely chopped onion. After 2-3 minutes, add the finely chopped garlic. Cook for 2 mins then pour in the pesto and add the chopped sun-dried tomatoes and the rest of your spinach (roughly chopped). Heat through for 1 minute (no longer or you’ll loose the vibrant green of the pesto!). Serve with fresh basil, and salt and pepper to taste.