Ingredients

350g dried strozzapreti or other pasta shapes

1 small leek, chopped

150g frozen peas

150g baby leaf spinach

200g pulled ham (5% fat or less) or lean ham, visible fat removed, chopped into small chunks

2   cooked skinless and boneless chicken breasts, cut into thin strips

For the sauce

1 large onion, roughly chopped

½ x 400g can cannellini beans, drained

100g cauliflower, cut into small florets

1 medium potato, peeled and roughly chopped

½ tbsp Marmite

1 chicken stock cube, crumbled

4 large garlic cloves, peeled

½ tbsp chopped fresh rosemary (or ½ tsp dried rosemary)

120g plain quark

Method

1.           First put all the sauce ingredients except the quark in a medium saucepan over a high heat. Add 400ml boiling water and bring to the boil, then cover and simmer for 15 minutes or until tender.

2.           Meanwhile, bring lots of water to the boil in a large saucepan, season with salt and add the pasta and leek. Bring back to the boil and cook for 7 minutes. Add the peas, spinach, ham and chicken, bring back to the boil and cook for a further 3-4 minutes or until the pasta is cooked. Drain well and return to the pan.

3.           Remove the sauce from the heat and, without draining, blitz until smooth using a stick blender. Add the quark and blitz again. Stir the sauce through the pasta, season to taste and serve hot with a green salad.