7 Quick Weeknight Dinners in Under 30 Minutes – Your Full Weekly Menu

Sunday is my favourite day to look back at the week – and to quietly plan the next one. Especially when it comes to dinners. That moment when you’re already a bit tired, but still want something warm, comforting and homemade on the table.

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So here it is: seven new weeknight dinners, each ready in under 30 minutes. From creamy pasta and bistro-style steak, to a homely veggie stir-fry, silky pea soup, a quick tuna skillet, a cosy lentil curry and crispy quesadillas for a relaxed Sunday evening. All recipes are collected below – each in its own box, like a tiny dinner booklet for the entire week.

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Creamy Arugula & Lemon Pasta (25-minute dinner)

When you need a little Monday “boost” without overcomplicating things, this pasta is exactly what you want. Peppery arugula, bright lemon and salty parmesan come together in a sauce that feels elegant but is very homey at the same time. The best part? The sauce is ready in the time it takes to cook the pasta. The result is a light, aromatic bowl of comfort that lifts your mood from the very first bite.

Ingredients (serves 2)

• 250 g pasta (tagliatelle, penne or fusilli)
• 2 handfuls fresh arugula (rocket)
• 1 garlic clove
• 40 g parmesan, grated
• Juice of ½ lemon + zest of 1 lemon
• 3 tbsp olive oil
• 80–100 ml pasta cooking water
• 3 tbsp cream or 2 tbsp mascarpone
• Salt and freshly ground pepper

Method

1. Cook the pasta.
   Bring a large pot of salted water to the boil, add the pasta and cook until al dente according to the package instructions. Save about 1 cup of the starchy cooking water before draining.
2. Make the arugula pesto base.
   In a mini processor or jug (for a stick blender) combine arugula, garlic, lemon juice, lemon zest, parmesan and olive oil. Blend until you get a smooth, fragrant paste.
3. Prepare the creamy sauce.
   In a large pan gently warm the cream or mascarpone over low heat. Add 3–4 tbsp of pasta cooking water to create a silky base.
4. Stir in the pesto.
   Add the arugula pesto to the warm cream and stir until well combined. If needed, add a little more pasta water until the sauce is loose and creamy enough to coat the pasta. Taste and season with salt and pepper.
5. Combine pasta and sauce.
   Tip the cooked pasta into the pan and toss until every strand is well coated. Take the pan off the heat – this keeps the sauce bright and fresh without overcooking it.
6. Serve.
   Serve immediately, topped with a little extra arugula or parmesan.

For a more “gourmet” feeling, stir in a teaspoon of butter together with the pesto – it softens the lemon and gives the sauce a restaurant-style finish. Roasted vegetables (zucchini, broccoli, peas) are a perfect match.

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Quick Steak in Creamy Mustard Sauce (30 minutes)

This is one of those dinners that looks like something from a little bistro, but is actually ready in about half an hour. The steak gets a nice sear on high heat, the spices bring that rustic comfort, and the cream-mustard-lemon sauce pushes everything in a fresher, modern direction. Serve it with pan-fried potatoes, rice or simply good bread for dipping into the sauce.

Ingredients (serves 2)

• 2 beef steaks (about 200–250 g each, 1.5–2 cm thick)
• Salt and freshly ground pepper
• 1 tsp sweet paprika
• 1 tsp Dijon mustard (for the meat)
• 2 tbsp oil
• 1 small onion, finely chopped
• 120 ml cooking cream
• ½ tsp Dijon mustard (for the sauce)
• ½ tsp wholegrain mustard
• Juice of about ¼ lemon
• 50 ml stock or water
• Small bunch parsley, chopped

Method

1. Season the meat.
   Pat the steaks dry with kitchen paper. Season generously with salt, pepper and sweet paprika, then rub with a thin layer of Dijon mustard. Leave to sit for about 5 minutes so the flavours cling to the meat.
2. Sear the steaks.
   Heat the oil in a large pan over high heat. Add the steaks and sear for 3–4 minutes on the first side until nicely browned. Flip and cook for another 3–4 minutes on the second side. For thicker steaks, add 1 extra minute per side as needed.
3. Rest the meat.
   Transfer the steaks to a plate and cover loosely with foil. This keeps them juicy while the resting juices build flavour.
4. Start the sauce base.
   In the same pan, reduce the heat to medium and add the chopped onion. Cook for 2–3 minutes until softened and translucent, scraping up the browned bits from the bottom of the pan – that’s pure flavour.
5. Add the liquid.
   Pour in the stock (or water), stir and let it simmer for about a minute to reduce slightly.
6. Add cream and mustard.
   Stir in the cream, Dijon and wholegrain mustard. Mix until you get a smooth, glossy sauce.
7. Finish the sauce.
   Add a few drops of lemon juice for brightness and half of the chopped parsley. Let the sauce cook for 1 more minute on low heat.
8. Return the steaks.
   Put the steaks back into the pan along with any juices from the plate. Simmer very gently for about 2 minutes so the flavours combine.
9. Serve.
   Serve the steaks with the mustard sauce spooned over the top, sprinkled with the remaining parsley.

For an extra “luxury” touch, stir in a teaspoon of butter right at the end – it makes the sauce velvety. Quick couscous works wonderfully, as it soaks up all the goodness from the pan.

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Veggie Fried Rice with Egg (20–25 minutes)

This is the kind of dinner that saves the day when you don’t have much time and the fridge is full of “a little bit of everything”. The key is keeping the rice slightly chewy, the vegetables quickly fried and still colourful, and the egg gently coating everything. It’s simple, bright, light and cozy, and modern enough to serve as a proper rice bowl. Plus, you can easily adapt it to whatever you have on hand.

Ingredients (serves 2)

• 150 g rice (jasmine, basmati or long grain)
• 1 small onion
• 1 carrot
• ½ red bell pepper
• 100 g peas (frozen or fresh)
• 2 eggs
• 2 tbsp soy sauce
• 1 tbsp sesame oil (or olive oil if you don’t have it)
• 1 tbsp neutral oil for frying
• Salt, pepper
• Optional: spring onion, sesame seeds, a squeeze of lime juice

Method

1. Cook the rice.
   Rinse the rice under cold water, then cook it in salted water (about 10–12 minutes, depending on type). Drain and let it cool slightly for at least 5 minutes so the grains firm up.
2. Prep the vegetables.
   Finely chop the onion, dice the carrot into small cubes and slice the pepper into thin strips. Have the peas ready – if using frozen peas, no need to pre-cook them.
3. Fry the vegetables.
   Heat the frying oil in a large pan or wok. Add the onion and cook for 1–2 minutes. Add carrot and pepper, then fry for 3–4 minutes until slightly softened but still crunchy. Stir in the peas.
4. Add the rice.
   Add the cooked rice to the pan and fry on medium-high heat for 2–3 minutes so it toasts lightly. Don’t stir constantly – let it catch a little colour.
5. Season.
   Add the soy sauce, sesame oil, a sprinkle of pepper and, if needed, a tiny pinch of salt. Stir to coat everything evenly.
6. Add the eggs.
   Push the rice to the sides to make space in the middle of the pan. Crack in the eggs, scramble them lightly, then fold them into the rice. Cook for another 1–2 minutes until the eggs are just set and coat the grains.
7. Finish.
   Take off the heat and taste. Add lime juice, spring onion or sesame seeds if you like.

To boost the protein even more, add pan-fried chicken, tofu or prawns. For a fun “takeaway at home” feel, drizzle with a little sweet-chilli sauce.

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Silky Pea Soup with Mint & Potato (25 minutes)

This is a very simple soup with almost a “spa” feeling to it – light, silky and naturally sweet from the peas. Mint brings a gentle freshness, while little potato cubes add enough body to turn it into a satisfying light dinner. Perfect for evenings when you want something calming, warm and quick. Bonus: kids usually love it.

Ingredients (serves 2–3)

• 300 g peas (frozen or fresh)
• 1 large potato
• 1 small onion
• 1 garlic clove
• 1 tbsp oil or butter
• 600 ml stock (or water + ½ stock cube)
• 3–4 fresh mint leaves (or a pinch of dried mint)
• 2 tbsp cream (optional)
• Salt and pepper
• Optional for serving: lemon zest, croutons or a spoonful of yogurt

Method

1. Prep the vegetables.
   Peel the potato and cut into small cubes so it cooks quickly. Finely chop the onion and garlic.
2. Start the base.
   Heat the oil or butter in a medium pot. Add the onion and sauté for about 2 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Add the potato.
   Add the potato cubes, stir and cook for 1 minute so everything is coated in the fat.
4. Pour in the liquid.
   Add the stock (or water), stir and simmer for 8–10 minutes until the potatoes are almost soft.
5. Add the peas.
   Stir in the peas, season with salt and pepper and cook for another 5–6 minutes. Frozen peas can go straight in.
6. Add the mint.
   Add the mint leaves right before blending – this keeps their colour and aroma bright.
7. Blend until smooth.
   Blend the soup with a stick blender until perfectly silky. For a little texture, you can leave some peas and potatoes whole.
8. Finish.
   Stir in the cream if using. Taste and adjust with more salt, pepper or a touch of lemon zest.
9. Serve.
   Serve hot with a swirl of yogurt, toasted bread or croutons and a mint leaf on top.

For a more filling version, stir in a handful of cooked small pasta shapes, or serve the soup with a grilled cheese toastie. No mint at home? A little lemon zest does a great job of freshening things up.

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Quick Tuna & Chickpea Skillet with Lemon (15 minutes)

This is a Friday night dinner for everyone who wants something incredibly quick, packed with protein and still fresh. Tuna in olive oil comes together in the pan with soft chickpeas, and garlic builds a fragrant base for the whole dish. Lemon lifts everything, making it bright, light and perfect for ending the week. You’ll have a warm, nourishing meal on the table in less time than it takes to scroll your feed.

Ingredients (serves 2)

• 1 large can tuna in olive oil (good quality)
• 1 can chickpeas (400 g), rinsed and drained
• 1 garlic clove, finely chopped
• 1 tbsp olive oil (if needed)
• Juice of ½ lemon + a little zest
• Pinch of chilli flakes (optional)
• Salt and freshly ground pepper
• Fresh parsley or coriander, chopped
• Optional: 1 tsp honey or maple syrup for balance

Method

1. Prep the tuna and chickpeas.
   Open the tuna and reserve the oil – this will be your main cooking fat. Rinse the chickpeas under cold water and drain well.
2. Cook the garlic.
   Heat 1–2 tbsp of the tuna oil in a medium pan. Add the garlic and cook gently for 30–40 seconds on medium heat, just until fragrant (do not brown).
3. Add the chickpeas.
   Tip in the chickpeas, stir and fry for 3–4 minutes so they get a light golden edge and a bit of texture.
4. Add the tuna.
   Add the tuna in chunks – don’t break it up too much so you keep nice pieces. Warm through for about 1 minute.
5. Season.
   Add salt, pepper, chilli flakes (if using) and lemon juice. Stir and cook for another minute.
6. Finish with freshness.
   Take the pan off the heat and add lemon zest and chopped parsley. If you like, stir in a teaspoon of honey – it beautifully rounds out the lemon and garlic.
7. Serve.
   Serve warm straight from the pan – on its own, with toasted bread, or over a simple green salad.

For an even richer taste, drizzle with a little extra olive oil right before serving. You can also turn this into a cosy “warm bowl” by spooning it over couscous or bulgur.

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Creamy Red Lentil Curry (25 minutes)

This curry is a small Saturday victory: it cooks quickly, everything happens in one pot, and the result is a wonderfully creamy, comforting dinner that warms you from the inside. Red lentils cook much faster than most pulses, so this is ideal when you want something cozy and homemade without standing by the stove for hours. The combination of curry, coconut milk and a touch of acidity at the end makes it simple, nourishing and incredibly tasty.

Ingredients (serves 2–3)

• 150 g red lentils
• 1 small onion
• 1 garlic clove (or 2 if you like)
• 1 tbsp oil or butter
• 1 tbsp curry powder or 1 tbsp red curry paste
• 200 ml coconut milk
• 250 ml water (plus more if needed)
• ½ tsp salt
• Pepper to taste
• 1–2 tsp lemon juice (to finish)
• Optional: chopped chives or coriander, a spoonful of Greek yogurt

Method

1. Start the base.
   Finely chop the onion and garlic. Heat the oil in a medium saucepan over medium heat, add the onion and cook for 2–3 minutes until softened.
2. Add garlic and curry.
   Stir in the garlic and cook for 30 seconds, then add curry powder or paste. Mix well so the spices bloom in the fat and become fragrant.
3. Add the lentils.
   Rinse the red lentils under cold water, then add them to the pot and stir to coat them in the spices.
4. Pour in the liquids.
   Add coconut milk and water, then stir again. Bring to the boil, then reduce the heat to medium-low.
5. Cook for about 15 minutes.
   Simmer the lentils for 12–15 minutes, stirring occasionally. Add a splash more water if it thickens too quickly. The lentils should be soft and just starting to break down.
6. Season.
   Add salt, pepper and a few drops of lemon juice for brightness. The lemon really lifts the curry.
7. Serve.
   Serve hot, topped with a spoonful of Greek yogurt and some fresh herbs if you like.

For extra depth, stir in a teaspoon of butter right at the end. Serve with basmati rice or toasted flatbread to turn it into a more filling dinner.

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Cheesy Chicken & Pepper Quesadillas (15 minutes)

Quesadillas are the perfect Sunday evening solution when you’re craving something hot, melty and a little “cheat day”, but don’t want a big cooking project. Crispy tortillas, warm cheese, tender chicken and juicy peppers create a combination that always feels like a treat. It’s an ideal late dinner or early snack-style meal for a lazy Sunday.

Ingredients (for 2 large quesadillas)

• 2 large tortillas (wheat or corn)
• 150 g chicken breast
• ½ red bell pepper
• 80–100 g cheese (mozzarella, cheddar or a mix)
• 1 tsp oil
• Salt and pepper
• Optional: pinch of chilli, sour cream, guacamole or salsa for serving

Method

1. Prep the chicken.
   Slice the chicken into thin strips and season with salt, pepper and a pinch of chilli if you like it spicy.
2. Cook the chicken.
   Heat the oil in a pan and fry the chicken over high heat for 4–5 minutes until nicely browned and cooked through. Transfer to a plate.
3. Prep the pepper.
   Slice the pepper into thin strips. No need to pre-cook it – it will soften quickly inside the quesadilla and stay juicy.
4. Assemble the quesadillas.
   Place one tortilla on your work surface. On one half, sprinkle half the cheese, then add half the chicken and peppers. Fold the tortilla over to form a half-moon. Repeat with the second tortilla.
5. Toast.
   Place a quesadilla into a clean, dry pan and cook over medium heat for 2–3 minutes on each side, until golden and crispy, with the cheese fully melted.
6. Slice and serve.
   Transfer to a board, let sit for 30 seconds, then slice into wedges. Serve hot with sour cream, guacamole or salsa.

For extra creaminess, spread a spoonful of sour cream or a thin layer of guacamole inside the quesadilla before folding. For more of a street-food vibe, add some sweetcorn or a little red onion.

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