Who doesn’t love a caprese salad? For this pasta, we riff on the much-loved classic, tossing hearty cauliflower penne with herb and garlic-marinated chicken and a basil-walnut pesto cream sauce. Tomato bruschetta with Italian herbs and a touch of balsamic elevates the dish further, while a sprinkling of mozzarella rounds out the dish.

Ingredients: Cauliflower penne (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt) • Chicken breast • Tomato • Baby spinach • Milk • Light cream cheese (milk ingredients, modified milk ingredients, bacterial culture, salt, guar gum, locust bean gum, lactic acid) • Mozzarella cheese (milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, cellulose, natamycin) • Olive oil • Parmesan cheese (modified milk ingredients, milk, bacterial culture, salt, calcium chloride, microbial enzyme, natural parmesan flavour, cellulose) • Red onion • Basil • Walnuts • Garlic puree (garlic, water) • Lemon juice • Garlic • Sea salt • Balsamic vinegar (wine vinegar, cooked grape must, sulphites) • Black pepper • Red wine vinegar (sulphites) • Coconut palm sugar • Parsley • Oregano • Garlic powder • Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil).