Pasta recipes

This russian salad uses orzo for a delicious pasta side. It also has a warm Spanish flavour with tuna, eggs, olives and roasted red peppers.

Debora Robertson's verdant pasta salad is crammed with juicy pink prawns. Perfect for a laid-back summer dinner in the garden.

This pasta brings all the flavours of moules marinières, with none of the fuss. Give it a go tonight for a 20-minute winner.

This courgette recipe combines the seasonal veg with Sardinian malloreddus pasta, parmesan and oregano for a filling summer dinner.

This 5-ingredient dinner is so easy. It's full of flavour from blistered tomatoes, grated halloumi, mint and lemon.

Fiery ’nduja and creamy ricotta are natural companions for meltingly tender roasted aubergine in this baked pasta dish.

This quick and easy tuna pasta is ready in under half an hour and brings the fresh, vibrant flavours of the southern Italian coastline right into your kitchen.

Leftover spaghetti is the carb hero of this robust omelette. This versatile frittata is the perfect vehicle for any leftover pasta and veg.

Everything gets cooked in a single pan in this recipe, with the pasta soaking up the stock for extra flavour.

Peppery summer watercress is a brilliant partner for silky courgettes in this easy  sausage pasta dish with homemade, lemony pesto.

Tomato and shallot ragù is enriched with brown crabmeat, then layered with fresh lasagne sheets and a silky bechamel flaked with white crab, lemon zest and dill.

Spanish chorizo imbues cream with its punchy, paprika-coloured oils in this bucatini recipe. Peas, lemon and tarragon add brighter top notes, with mushrooms grounding bringing earthiness.

A simple, rustic, deeply flavourful pasta dish from the iconic Angela Hartnett, with fennel and sausage in a tomato sauce.

Cooking filled pasta in a garlic and chilli-spiked broth with creamy beans and robust cavolo nero is seriously satisfying for a-15 minute meal.

Use our fabulous, freeze-ahead green sauce to make this delicious walnut pesto pasta. A great quick pasta recipe to have up your sleeve.

Whizzing up olives and capers to form a sort of mince and gently simmering them like you would a ragù creates something far deeper and richer than the usual puttanesca.

Penne all'arrabbiata hails from the Lazio region of Italy, most notably Rome. Penne is tossed with a simple tomato and chilli sauce and topped with gratings of pecorino.

A slow-cooked ragù is always a joy to cook – and fills the kitchen with its amazing aroma as it gently putters away.

This speedy harissa pasta has just six ingredients but heavily delivers on fiery, creamy goodness. We can’t stop making it!

Gennaro Contaldo gives classic carbonara a springtime make over with the addition of asparagus in this quick and delicious recipe.

Balsamic vinegar, soy sauce and maple syrup give crispy tofu, broccoli and gnocchi a sticky, umami-rich coating in this vegan dinner recipe.

Silk handkerchief pasta (fazzoletti) is easy to make and cut out. Nutty browned butter adds toastiness alongside dill and zesty lemon.

This easy tagliatelle with lamb meatballs is made extra tender with an olive and garlic paste – the oils make the meatballs melt-in-the-mouth.

A slow-cooked, meaty ragù enhanced by a brown-butter bechamel and layered between al dente pasta. Truly the best lasagne you’ll ever make.