33 Vegetarian Dinner Ideas For Meat-Free Mondays

My shopping bag lands on the kitchen counter every Monday with the same quiet question in it.

What do we eat tonight when nobody wants meat and nobody wants a long cook.

I used to stand in front of the fridge and stare at the same few things until the evening slipped away.

Then I started keeping a short list of vegetarian dinners that use plain food I already buy each week.

These meals are soft on the budget and kind on a tired Monday evening.

You can cook most of them in one pot or one tray, and the washing up stays small.

I put all 33 vegetarian dinner ideas in this one post, so you can read through them on a quiet Sunday and pick the ones that suit your Monday table.

1. Creamy Tomato Pasta with Soft Cheese

Creamy tomato pasta with soft white cheese in a white bowl.

I start this one when the day has been long and my feet feel tired.

I drop the pasta into plenty of boiling salted water and leave it till it turns soft.

While it cooks, I warm chopped tomatoes in a pan with a little oil and garlic.

I stir in soft cheese and watch it melt into the warm sauce.

Then I tip the pasta into the pan and mix it all together.

Typical cost: $4 to $7 for one pot that feeds four.

I serve it in wide bowls while it is still warm.

My family adds a little extra cheese at the table if they want more.

It tastes rich, and the whole meal takes less than half an hour.

2. Lentil and Carrot Soup with Warm Bread

Lentil and carrot soup in a white bowl with a slice of warm bread beside it.

This soup is the one I make when the evening feels cold.

I rinse the lentils and put them in a pot with chopped carrots and onion.

I add water and a pinch of salt, then let it simmer on a low heat.

The lentils soften and the carrots turn tender after a short while.

I blend half the pot so the soup turns thick but still has soft bits in it.

Typical cost: $3 to $5 for a pot that feeds four.

I pop the bread in the oven to warm while the soup bubbles away.

Each bowl gets a spoonful of yoghurt stirred through it.

It is a quiet meal, and the kitchen smells warm by the time we sit down.

3. Chickpea and Spinach Curry with Rice

Chickpea and spinach curry in a white bowl with white rice beside it.

I keep a tin of chickpeas in the cupboard just for this curry.

I fry onion in a pan until it turns soft and sweet.

Then I add curry powder and stir it for a minute so the smell wakes up.

I tip in the chickpeas and chopped tomatoes and let them bubble gently.

The spinach goes in last, and it wilts down in a few moments.

Typical cost: $4 to $6 for a pan that feeds four.

I cook plain rice in a separate pot while the curry simmers.

Spoon the curry over the rice and add yoghurt on the side if you like it.

It is a filling meal, and the leftovers taste good the next day too.

4. Vegetable Stir-Fry with Noodles

Vegetable stir-fry with noodles in a white bowl.

This is my Monday answer when the fridge holds odds and ends.

I slice peppers, carrots and courgette into thin strips.

I cook the noodles in a pot, then drain them and set them aside.

In a wide pan I fry the vegetables fast so they stay crisp.

I add soy sauce and a little honey, then toss the noodles through.

Typical cost: $4 to $7 for a pan that feeds four.

I serve it straight from the pan while it is hot.

You can swap in any vegetables you have, and it still works.

The whole meal is ready before the table is even set.

5. Baked Aubergine with Tomato Sauce

Baked aubergine slices with tomato sauce in a white baking dish.

I slice the aubergine thick and lay the slices in a baking dish.

I brush them with oil and bake them until they turn soft.

Then I spoon tomato sauce over each slice.

I scatter grated cheese on the top and put the dish back in the oven.

The cheese melts and the sauce bubbles round the edges.

Typical cost: $5 to $8 for a dish that feeds four.

I give it five quiet minutes in the dish before I bring it to the table.

It goes well with bread or a simple green salad.

This one feels a little special, even though it is easy to make.

6. Mushroom and Pea Risotto

Mushroom and pea risotto in a white bowl.

I make this risotto when I want a slow, calm evening in the kitchen.

I fry sliced mushrooms in butter until they turn soft and golden.

Then I add the rice and stir it until it looks glossy.

I pour in warm stock a ladle at a time and keep stirring.

The peas go in near the end, and they stay bright and sweet.

Typical cost: $5 to $8 for a pot that feeds four.

I stir in grated cheese just before I serve it.

The rice should feel creamy, not dry and not runny.

It takes patience, but the result is worth the stirring.

7. Bean and Sweetcorn Tacos with Salsa

Bean and sweetcorn tacos with salsa on a white plate.

Taco night always wakes my family up at the table.

I warm the beans in a pan with cumin and a little lime juice.

I mix sweetcorn with chopped tomato and onion for a quick salsa.

Then I heat the wraps in a dry pan for just a few seconds each.

Everyone fills their own wrap, so nobody argues about what goes in.

Typical cost: $4 to $6 for a meal that feeds four.

I put the bowls in the middle of the table and let people help themselves.

Yoghurt works well in place of sour cream here.

It is a fun meal, and the plates come back empty every time.

8. Roasted Vegetable Tray Bake with Potatoes

Roasted vegetables and potatoes in a white baking dish.

Some Mondays I just want the oven to do the work.

I chop the potatoes into even chunks and cut the carrots into short sticks for the tray.

I toss them in oil with salt and dried herbs on a big tray.

Then I slide the tray into a hot oven and leave it alone.

I turn the vegetables once so they cook evenly on all sides.

Typical cost: $4 to $6 for a tray that feeds four.

The potatoes turn crisp outside and soft inside.

Serve it with a spoonful of yoghurt and warm bread.

One tray means one wash, and that suits me fine on a Monday.

9. Spinach and Cheese Stuffed Peppers

Spinach and cheese stuffed peppers in a white baking dish.

These peppers look cheerful on the plate, and they are simple to fill.

I cut the peppers in half and scoop out the seeds.

I mix cooked spinach with soft cheese and a little grated cheese.

Then I spoon the mix into each pepper half.

I bake them until the peppers soften and the cheese turns warm.

Typical cost: $5 to $7 for a dish that feeds four.

Serve them with rice or bread to make the meal fuller.

You can make the filling ahead and keep it in the fridge.

It is a gentle meal, and even picky eaters tend to like it.

10. Potato and Leek Soup with Crusty Bread

Potato and leek soup in a white bowl with crusty bread beside it.

This soup reminds me of slow evenings at home.

I slice the leeks and wash them well under cold water.

I fry them in butter until they turn soft.

Then I add chopped potatoes and stock and let it simmer.

When the potatoes are tender, I blend the soup until it turns smooth.

Typical cost: $3 to $5 for a pot that serves four people.

I warm crusty bread and tear it into pieces for dipping.

A swirl of yoghurt on each bowl adds a soft tang.

It is a plain meal, and that is exactly why I make it so often.

Idea	Main change	Typical cost
Creamy Tomato Pasta with Soft Cheese	soft cheese melts into a warm tomato pasta	$4 to $7
Lentil and Carrot Soup with Warm Bread	lentils and carrots simmer into a thick soup	$3 to $5
Chickpea and Spinach Curry with Rice	chickpeas and spinach cook in a mild curry	$4 to $6
Vegetable Stir-Fry with Noodles	crisp vegetables toss with noodles and soy sauce	$4 to $7
Baked Aubergine with Tomato Sauce	aubergine bakes soft under tomato sauce and cheese	$5 to $8
Mushroom and Pea Risotto	mushrooms and peas stir into creamy rice	$5 to $8
Bean and Sweetcorn Tacos with Salsa	beans and sweetcorn fill warm wraps with salsa	$4 to $6
Roasted Vegetable Tray Bake with Potatoes	potatoes and vegetables roast crisp on one tray	$4 to $6
Spinach and Cheese Stuffed Peppers	spinach and cheese fill soft baked peppers	$5 to $7
Potato and Leek Soup with Crusty Bread	potatoes and leeks blend into a smooth soup	$3 to $5
Total		$41 to $65

11. Cauliflower and Potato Curry

Cauliflower and potato curry in a white bowl.

This curry is the one I reach for when I want something warm and filling.

I chop cauliflower into small florets and peel the potatoes.

I fry onion and garlic in a pan until they smell sweet.

Then I add the spices and stir them for a short minute.

I tip in the cauliflower and potatoes with chopped tomatoes.

Typical cost: $4 to $6 for one pan that serves four.

I cover the pan and let it cook on a low heat.

The potatoes turn soft, and the cauliflower keeps a little bite.

Serve it with rice and yoghurt. The pot is usually empty by the end.

12. Vegetable Fried Rice with Egg

Vegetable fried rice with egg in a white bowl.

Monday nights feel short after a long day. I reach for rice I cooked earlier and turn it into dinner fast.

I heat a little oil in a wide pan. I add chopped onion and let it soften while I stir.

I tip in mixed veg from the freezer. I keep the heat up so the veg stays firm and does not go soft.

I slide all the veg over to one edge of the pan. I crack in an egg and stir it till it sets in soft curds.

I add the rice and a splash of soy sauce. I toss it all round till every grain is coated.

You can add spring onion if you have some in the fridge. You can leave it out and the rice still tastes good.

Typical cost: $4 to $6 for a family meal.

I dish it up straight from the pan. I let everyone add more soy sauce at the table if they want it.

Leftovers keep well in a box in the fridge. I warm them up the next day for a quick lunch.

13. Tomato and Bean Stew with Rice

Tomato and bean stew in a white bowl with rice.

This stew saves me when the fridge looks bare. I can make it from tins and bits I already have.

I soften onion and garlic in a pot with a little oil. I stir them till they smell sweet and mild.

I add chopped tomatoes and a tin of beans. I rinse the beans first so the sauce stays clean.

I add a pinch of dried herbs and a little salt. I let the pot bubble gently while the rice cooks.

I taste the sauce near the end. I add more salt or a pinch of sugar if it needs it.

You can serve it over rice or with bread for dipping. You can add a spoon of yoghurt on the side if you like it.

Typical cost: $5 to $7 for dinner at home.

I ladle it into bowls at the table. I let the rice soak up the sauce before I eat.

The stew tastes richer the next day. I keep the rest in a pot in the fridge for tomorrow.

14. Cheese and Vegetable Quesadillas

Cheese and vegetable quesadillas cut in halves on a white plate.

These fold over fast and kids can help fill them. I lay out wraps, cheese and veg on the counter.

I grate cheese into a bowl. I chop pepper and sweetcorn and mix them in with the cheese.

I spoon the mix onto one half of each wrap. I fold the other half over and press the edge down.

I cook each one in a dry pan. I turn it over when the base feels crisp under the spatula.

I cut each wrap into wedges on a board. I let them cool for a minute so the cheese settles.

You can serve them with yoghurt for dipping. You can add beans to the mix if you want more filling.

Typical cost: $4 to $7 for a tray of wraps.

You can put the wedges on a plate in the middle of the table. I let everyone pick their own piece.

I pack any spare wedges for lunch the next day. I warm them in a pan so they stay soft inside.

15. Broccoli and Pasta Bake with White Sauce

Broccoli and pasta bake with white sauce in a white baking dish.

This bake turns plain pasta into a warm tray meal. I make it when I want dinner to cook itself in the oven.

I boil pasta in a large pot till it is just soft. I add broccoli florets near the end so they cook with the pasta.

I drain the pasta and broccoli in a colander. I tip them into a baking dish and spread them out.

I melt butter in a pan and stir in flour. I pour in milk a little at a time and stir till the sauce thickens.

I stir cheese into the sauce till it melts in. I pour the sauce over the pasta and mix it through.

You can sprinkle more cheese over the top before baking. You can add a little mustard to the sauce if you like it.

Typical cost: $5 to $8 for a baking dish that feeds the family.

I bake it till the top bubbles and the edges look set. I let it rest briefly before I serve it.

I scoop it out with a large spoon. I save the rest in the dish for the next day.

16. Lentil Bolognese with Spaghetti

Lentil bolognese over spaghetti in a white bowl.

This sauce gives spaghetti night a new twist. I cook it in a pot while the pasta boils.

I soften onion, carrot and celery in a pan with oil. I stir them often so they cook evenly.

I add garlic and lentils to the pan. I pour in chopped tomatoes and a little water.

I let the sauce simmer with the lid on. I stir it now and then so the lentils do not stick.

I cook spaghetti in a separate pot. I drain it and keep a little of the cooking water back.

You can stir the pasta through the sauce or serve the sauce on top. You can add cheese over each bowl if you like it.

Typical cost: $4 to $7 for a pot of sauce and pasta.

I twist the spaghetti onto plates with tongs. I spoon the sauce over each plate at the table.

The sauce freezes well in tubs. I thaw a tub when I need a fast dinner later in the week.

17. Sweet Potato and Black Bean Chilli

Sweet potato and black bean chilli in a white bowl.

This chilli warms you up on a cold Monday. I make a big pot and let it simmer while I tidy up.

I peel sweet potato and cut it into small chunks. I soften onion in a pot with a little oil first.

I add the sweet potato and stir it round. I add spices and let them cook for a minute.

I pour in chopped tomatoes and beans. I add a little water and bring the pot to a gentle simmer.

I cook it till the sweet potato feels soft when I test it. I stir it now and then so it cooks evenly.

You can serve it with rice or in wraps. A spoon of yoghurt on the side works well too, if you fancy it.

Typical cost: $5 to $8 for a big pot of chilli.

I ladle the chilli into bowls at the table. I let everyone add rice or bread as they like.

I keep the rest in a tub in the fridge. I use it the next day for lunch with rice.

18. Courgette and Tomato Pasta

Courgette and tomato pasta in a white bowl.

This pasta works when courgettes sit in the fridge too long. I slice them thin so they cook fast in the pan.

I soften garlic in a pan with a little oil. I add the courgette and let it cook till it turns tender.

I add chopped tomatoes and a pinch of dried herbs. I let the sauce bubble while the pasta cooks.

I cook pasta in a large pot of water. I drain it and save some of the water from the pot.

I tip the pasta into the sauce. I stir it through and add some of the saved water if the sauce feels thick.

Cheese over each bowl makes it richer. You can add a little chilli flake if you like heat in your food.

Typical cost: $4 to $6 for a pan of pasta.

I serve the pasta in wide bowls. I hand out forks and let everyone help themselves.

I save any spare pasta in a box. I warm it gently the next day with a splash of water.

19. Vegetable and Lentil Shepherd’s Pie

Vegetable and lentil shepherd's pie slice in a white dish.

This pie feels like a hug on a cold night. I make the filling first and the mash while it simmers.

I cook onion and carrot in a pot with oil. I add lentils and chopped tomatoes and stir them in.

I let the filling simmer till the lentils turn soft. I add a little stock and a pinch of herbs.

I boil potatoes in a separate pot. I mash them with butter and a splash of milk.

I spoon the filling into a baking dish. I spread the mash over it with the back of a spoon.

You can scatter cheese over the mash before baking. You can leave the cheese off if you prefer it plain.

Typical cost: $5 to $8 for a pie that feeds the family.

I bake the pie till the top looks set and the filling bubbles at the edges. I let it rest before I cut into it.

I save the rest in the dish with a lid on. I warm it up the next day for a filling lunch.

20. Halloumi and Vegetable Skewers with Rice

Halloumi and vegetable skewers on a white plate with rice.

These skewers make Monday dinner feel like a treat. I cut halloumi and veg into chunks that fit on sticks.

I thread the pieces onto skewers in turn. I leave a small gap so the heat can reach each piece.

I brush the skewers with a little oil. I add a pinch of dried herbs over them before cooking.

I cook them in a pan or under the grill. I turn them often so each side cooks evenly.

I cook rice in a pot while the skewers grill. I fluff the rice with a fork when it is done.

You can serve the skewers on a bed of rice. You can put a spoon of yoghurt beside each plate if you want it.

Typical cost: $5 to $7 for skewers and rice at home.

I slide the pieces off the skewers onto plates. I let everyone take the pieces they like best.

I keep any spare skewers in a box in the fridge. I warm them in a pan the next day for lunch.

Idea	Main change	Typical cost
Cauliflower and Potato Curry	potato softens in a mild tomato sauce	$4 to $6
Vegetable Fried Rice with Egg	egg cooks through rice with soft veg	$4 to $6
Tomato and Bean Stew with Rice	beans simmer in tomato sauce for rice	$5 to $7
Cheese and Vegetable Quesadillas	cheese melts round veg in a folded wrap	$4 to $7
Broccoli and Pasta Bake with White Sauce	pasta bakes in sauce with soft broccoli	$5 to $8
Lentil Bolognese with Spaghetti	lentils simmer in tomato sauce for pasta	$4 to $7
Sweet Potato and Black Bean Chilli	sweet potato softens in a bean chilli	$5 to $8
Courgette and Tomato Pasta	courgette cooks soft in tomato pasta sauce	$4 to $6
Vegetable and Lentil Shepherd’s Pie	lentils bake under mash in a dish	$5 to $8
Halloumi and Vegetable Skewers with Rice	halloumi grills with veg for rice	$5 to $7
Total		$45 to $70

21. Butter Bean and Tomato Bake

Butter bean and tomato bake in a white baking dish.

This bake needs little effort for a lot of flavour. I tip tins into a dish and let the oven do the work.

I add beans and chopped tomatoes to a baking dish. I stir in garlic and a pinch of dried herbs.

I add a little oil and a pinch of salt. I mix it all through with a spoon.

I bake it till the sauce bubbles and the beans feel soft. I stir it once halfway through cooking.

I tear bread to serve with it while it bakes. You can dip the bread in the sauce at the table.

You can add cheese over the top before it goes in the oven. You can leave it plain if you prefer it that way.

Typical cost: $4 to $6 for a dish from the oven.

I spoon the bake into bowls straight from the dish. I let the sauce cool for a minute before I eat.

I cover the dish and keep it in the fridge. I warm it the next day and serve it with fresh bread.

22. Pea and Mint Pasta with Lemon

Pea and mint pasta with lemon in a white bowl.

This pasta tastes fresh and light after a busy day. I make it in the time the pasta takes to cook.

I drop pasta into a pot of boiling water. I add peas near the end so they cook but stay tender.

I drain the pasta and peas in a colander. I set a cup of the cooking water aside for later.

I melt butter in a pan and add mint. I stir in lemon juice and a little of the saved water.

I tip the pasta and peas into the pan. I toss them through the sauce till they are coated.

A little cheese over each bowl works well here. You can add more lemon juice at the table if you want it sharper.

Typical cost: $4 to $7 for a bowl of pasta at home.

I dish up the pasta while it is still warm. I hand out forks and let everyone dig in.

Any spare pasta goes in a box in the fridge. I reheat it the next day and eat it for lunch.

23. Roasted Butternut Squash Soup

Roasted butternut squash soup in a plain white bowl with a spoon beside it.

I peel the squash on a Sunday night and cut it into chunks for the pot.

A hot oven turns the edges soft and sweet. I wash up the board while it roasts.

I tip the roast squash into a pot with stock and a chopped onion.

The blender makes it smooth in under a minute, and I stir in a spoon of yoghurt.

Typical cost: $3 to $5 for a pan of soup that fills four bowls.

My kids dip bread in it and ask for more before the bowls are empty.

I keep the pot on a low heat while we set the table together. Everyone finds their own seat and the bowls come out warm.

A pinch of salt and a grind of pepper is all it needs at the end.

Leftovers go in a tub for lunch the next day, and they reheat in minutes.

24. Vegetable Curry with Coconut Rice

Vegetable curry with coconut rice served in a plain white bowl.

I fry onion and garlic in a pan until the kitchen smells warm and soft.

Then I add curry paste and stir it for a minute. The smell turns warm and rich as it cooks.

Carrots, peppers and beans go in next with a tin of coconut milk.

The rice cooks in a separate pot while the curry bubbles away.

Typical cost: $4 to $7 for a pot of curry that fills four bowls.

I spoon the rice into bowls and ladle the curry beside it.

A squeeze of lime at the end lifts the whole plate.

My youngest eats the carrots first and leaves the peppers for me.

We wash the pans together and the table is clear in ten minutes.

25. Cheese and Potato Pie with Peas

A slice of cheese and potato pie with peas on a plain white plate.

I boil the potatoes until a fork slides through them with no fight.

Then I mash them with butter and a little warm milk.

Peas go into the pan for the last two minutes. They stay bright and sweet that way.

I spoon the mash and cheese sauce into a pastry case and bake it till the crust turns gold.

Typical cost: $4 to $6 for one dish that feeds four.

The oven warms it through while I wipe the sides down.

I cut it into slices and serve them straight from the dish.

Serve it with a green salad on the side to keep the plate fresh and light.

My plate is always empty first, and nobody minds the seconds.

26. Bean Burgers with Salad and Chips

Bean burgers with green salad and chips on a plain white plate.

I mash a tin of beans with oats and a spoon of tomato paste.

Then I shape the mix into flat rounds with wet hands.

The pan needs a little oil and a medium heat for both sides.

Chips cook in the oven while the burgers fry.

Typical cost: $3 to $5 for one batch that feeds four.

I put salad leaves and sliced tomato on the table for everyone to add.

A soft bun holds the burger. Pass a small bowl of yoghurt round the table too, if you like it.

The kids build their own burgers and pick the bits they like best.

Any spare burgers go in the fridge and make a quick lunch tomorrow.

27. Aubergine and Chickpea Tagine with Couscous

Aubergine and chickpea tagine with couscous in a plain white bowl.

I cube the aubergine and fry it until the pieces turn soft.

Onions and garlic go in next with a spoon of spice paste.

Then I add chickpeas and chopped tomatoes and let it bubble.

The couscous needs only boiling water and a lid. Ten minutes later it is soft and ready.

Typical cost: $4 to $7 for a tagine pot that serves four hungry people.

I fluff the couscous with a fork and serve the tagine in bowls.

Keep a small bowl of yoghurt on the table for anyone who wants it.

Dried apricots in the pot give it a sweet note my family likes.

We eat it with spoons and the pot is scraped clean by the end.

28. Tomato and Mozzarella Pasta Bake

Tomato and mozzarella pasta bake with melted cheese in a plain white baking dish.

I boil the pasta until it is just soft and drain it well.

Then I stir it through a pan of tomato sauce with torn basil leaves.

I tip half into a dish and scatter mozzarella over the top.

The rest goes on top and I add one more layer of cheese.

Typical cost: $4 to $6 for one dish that serves four at the table.

The oven bubbles the cheese. I set out plates and forks while it cooks.

I let it rest for five minutes so the sauce settles before I serve it.

Everyone at our table fights over the corner piece with the most cheese.

Cold slices the next day make a lunchbox I actually look forward to.

29. Vegetable Noodle Soup with Tofu

Vegetable noodle soup with tofu cubes in a plain white bowl.

I heat stock in a big pot and add sliced ginger and garlic.

Carrots and mushrooms go in and cook until they soften.

Noodles slide in next and need only a short time in the pot.

Tofu cubes go in last so they stay firm and soak up the broth.

Typical cost: $3 to $6 for one pot that feeds four.

I ladle it into bowls and pass the spoons round.

I keep the bits small for this soup. Carrots go in sliced thin, mushrooms cut in half, spring onions chopped, and tofu in cubes.

A squeeze of lime at the end makes the broth taste fresh.

We slurp it at the table and nobody rushes to leave.

30. Spinach and Ricotta Cannelloni

Spinach and ricotta cannelloni in a plain white baking dish.

I wilt the spinach in a pan and squeeze the water out well.

Then I mix it with ricotta and a pinch of nutmeg.

I pipe the mix into tubes with a spoon. It takes a little patience and a steady hand.

The tubes lie in a dish over a layer of tomato sauce.

Typical cost: $5 to $8 for a tray of cannelloni that serves four.

More sauce goes over the top with a shower of cheese.

The oven cooks it through while I wash the mixing bowl.

I pass bread round the table for mopping up the sauce.

One dish feeds us all, and the washing up takes five minutes.

31. Sweetcorn and Potato Fritters with Salad

Sweetcorn and potato fritters with green salad on a plain white plate.

I grate a potato and mix it with sweetcorn from a tin.

An egg and a spoon of flour hold the mix together.

I drop spoonfuls into a hot pan. I flatten each one gently with the back of the spoon.

Each side needs a short time until the edges turn crisp.

Typical cost: $3 to $5 for one batch that makes plenty for four.

Salad leaves and sliced cucumber go on the table beside them.

Keep a small bowl of yoghurt on the table for dipping.

Little hands grab them first and ask for more.

Cold fritters the next day still taste good in a lunchbox.

32. Lentil and Vegetable Hotpot

Lentil and vegetable hotpot with carrots and potatoes in a plain white bowl.

I rinse the lentils and tip them into a heavy pot.

Onions, carrots and celery go in with a spoon of tomato paste.

Stock covers it all, and I bring it to a slow bubble.

The lid stays on while it cooks. The lentils soften and the broth turns thick.

Typical cost: $3 to $5 for a big pot that feeds the whole table.

I stir it once or twice so nothing sticks to the base.

I taste it near the end and add salt until it feels right.

We eat it slowly at the table with no fuss at all.

The pot goes in the fridge, and tomorrow it tastes even better.

33. Roasted Vegetable Pasta with Pesto and Pine Nuts

A flat lay of a plain white soup ladle, a plain glass mixing jug, a plain metal vegetable peeler, a set of plain ceramic pasta bowls, a plain enamel colander and a plain bamboo chopping board on a light table.

This week I put a small kit together for meat-free Mondays, with a white soup ladle, a glass mixing jug, a metal vegetable peeler, a set of ceramic pasta bowls, an enamel colander and a bamboo chopping board, so each dinner starts with the tools already in reach.

I cut peppers and courgettes into chunks and spread them on a tray. They roast until soft while I fill the pasta pot.

The pasta boils in plenty of salted water until it is just soft.

I drain the pasta and tip it back into the warm pot.

Typical cost: $3 to $5 for the ladle, $4 to $6 for the jug, $2 to $4 for the peeler, $5 to $8 for the bowls, $4 to $6 for the colander, and $4 to $7 for the board, for a total of $22 to $36.

Pesto goes in by the spoon, and I toss it until every strand is coated.

The roast vegetables fold in next with a scatter of pine nuts.

I serve it in bowls while it is still warm from the pot.

Put the kit by the cooker on Sunday, pick one meat-free dish for Monday night, and let a table full of plain good food close the day in a calm and easy way.

Idea	Main change	Typical cost
A plain white soup ladle	Use it to serve soup into bowls without spills	$3 to $5
A plain glass mixing jug	Pour sauce and batter with a steady hand	$4 to $6
A plain metal vegetable peeler	Peel carrots and potatoes in thin strips	$2 to $4
A set of plain ceramic pasta bowls	Serve pasta in deep bowls that hold sauce well	$5 to $8
A plain enamel colander	Drain pasta and rinse beans under the tap	$4 to $6
A plain bamboo chopping board	Chop onions and peppers on a firm flat top	$4 to $7
Total		$22 to $36

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