Curried pasta salad

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Cook the pasta according to packet instructions, in a pan of boiling, salted water. Drain, reserve the pasta water and set the pasta aside to cool.
Heat a non-stick pan over a medium heat and cook the onion and garlic for five minutes, until beginning to soften. Add in the sugar snap peas and broccoli and cook for a further five minutes before stirring in the curry powder and a splash of the reserved pasta water.
Stir in the cream cheese.
Mix in the cooled pasta and served sprinkled with sliced red chilli and yogurt on the side to neutralise the heat from the curry powder.

Per serving: 495kcals, 20.3g fat (13.3g saturated), 65.4g carbs, 8.1g sugars, 16.2g protein, 6.9g fibre, 0.132g sodium

By Amy Meegan