Eat well on a budget

Take 500g wholewheat spaghetti and add it to a large saucepan, along with 2 cloves chopped garlic, 1 diced red onion, 4 diced tomatoes, a handful of fresh basil and 2 chopped dried chillies. Bring to the boil until the pasta is cooked, then drain of any excess water. Add shredded spinach to 6 bowls, top with pasta, fresh tomatoes, bocconcini and a little sun-dried tomato pesto. Add a small drizzle of good olive oil and season to taste.

Soften 1 diced onion in garlic oil, add 2 cloves chopped garlic, 5g fresh thyme and one pack of Woolworths cauliflower rice and stir-fry for a few minutes. Ladle in hot organic veggie or chicken stock (2–3 cups in total) until the liquid is absorbed and the cauli-rice is cooked, but still has a bit of texture and bite. Remove from the heat and serve immediately with a spoonful of crème fraîche, a palm-sized portion of sliced rotisserie chicken and maybe even a little drizzle of basil pesto if you like.

Season and enjoy!

Soften 1 diced red onion in 2 tablespoons of olive oil. Add 2 stalks chopped celery, 2 cloves chopped garlic and 3 sprigs fresh rosemary and let simmer for another few minutes before adding 2 cans of cherry tomatoes and 2 teaspoons smoked paprika. Simmer for 10 minutes then add 1 can of cannellini beans and 1 can of butter beans (both drained and rinsed). Fold in and arrange torn chunks of ricotta evenly through the dish. Remove from the heat and bake at 200°C for 15 minutes. Serve hot with flat leaf Italian parsley, one fresh green chilli, sliced, and fresh raw grated baby marrow.

Remember, Discovery Vitality members can save up to 25% on HealthyFood items.