Three easy mid-week pasta dinners that make weeknights simple

Mid-week dinners don’t need to be complicated to be comforting. With a few good ingredients and a pot of pasta, you can have a satisfying meal on the table that feels a little special – without spending hours in the kitchen.

These three easy pasta dinners are perfect for busy weeknights: a fresh and zesty chicken piccata, a hearty vegetable-packed option, and a creamy pork pasta that’s pure comfort. They’re simple, reliable, and full of flavour – just the way weeknight cooking should be.

Chicken Piccata Pasta with Lemon & Capers

This chicken piccata pasta combines tender chicken, a buttery lemon sauce and briny capers for a dish that feels light yet indulgent. It’s quick to make and perfect for those nights when you want something fresh but still comforting.

Recipe
Serves: 4
Ready in: 30 minutes

Ingredients

350g pasta (linguine or fettuccine works well)
2 chicken breasts, sliced into strips
2 tbsp plain flour
Salt and pepper
2 tbsp olive oil
40g butter
3 cloves garlic, minced
½ cup chicken stock
Zest and juice of 1 lemon
2 tbsp capers, drained
¼ cup grated parmesan
Fresh parsley, to serve

Method

Cook pasta in salted boiling water according to packet instructions. Reserve ½ cup pasta water, then drain.
Toss chicken with flour, salt and pepper.
Heat olive oil in a large pan and cook chicken until golden and cooked through. Remove and set aside.
In the same pan, melt butter and add garlic. Cook for 30 seconds.
Add chicken stock, lemon zest, lemon juice and capers. Simmer for 2–3 minutes.
Return chicken to the pan, add pasta and a splash of pasta water if needed.
Toss through parmesan and finish with parsley. Serve immediately.

Creamy Roasted Vegetable Pasta with Garlic & Herbs

This creamy roasted vegetable pasta is packed with flavour, colour and comfort. Roasting the vegetables brings out their natural sweetness, making this a satisfying meat-free dinner everyone will enjoy.

Recipe
Serves: 4
Ready in: 40 minutes

Ingredients

350g pasta (penne or rigatoni)
1 zucchini, sliced
1 red capsicum, sliced
1 punnet cherry tomatoes
1 red onion, sliced
3 tbsp olive oil
Salt and pepper
3 cloves garlic, minced
1 cup thickened cream
½ cup grated parmesan
1 tsp dried Italian herbs (or thyme/oregano)
Fresh basil or parsley, to serve

Method

Preheat oven to 200°C.
Toss vegetables with olive oil, salt and pepper. Roast for 25–30 minutes until tender and caramelised.
Cook pasta in salted water according to packet instructions. Drain.
In a large pan, gently cook garlic in a little olive oil for 30 seconds.
Add cream and herbs, simmer for 3–4 minutes.
Stir through roasted vegetables, pasta and parmesan.
Season to taste and serve topped with fresh herbs.

Creamy Pork & Mushroom Pasta with Thyme

Tender pork, earthy mushrooms and a creamy thyme sauce make this pasta a cosy, satisfying dinner that’s ideal for cooler nights or when you want something a little different mid-week.

Recipe
Serves: 4
Ready in: 30 minutes

Ingredients

350g pasta (fettuccine or tagliatelle)
400g pork fillet, thinly sliced
Salt and pepper
2 tbsp olive oil
250g mushrooms, sliced
2 cloves garlic, minced
1 cup thickened cream
1 tsp fresh or dried thyme
½ cup grated parmesan
Extra parmesan, to serve

Method

Cook pasta in salted boiling water according to packet instructions. Drain.
Season pork with salt and pepper.
Heat olive oil in a large pan and cook pork quickly until just cooked through. Remove and set aside.
In the same pan, cook mushrooms until golden. Add garlic and thyme.
Stir in cream and simmer for 3–4 minutes.
Return pork to the pan, add pasta and parmesan.
Toss to combine and serve with extra parmesan.