In shortFifteen dinners from the MoodDish catalogue, all ready in 30 minutes or less. For each one: the total time and the estimated price per serving. The first five are detailed at the bottom of the page, with ingredients and steps.
It is 7 pm, the fridge is half empty and nobody has an idea. Here are fifteen dinners that fit in 30 minutes, prep and cooking included. They all come from the MoodDish catalogue.
Prices are estimates per serving, calculated on 13 November 2026 from prices recorded at French retailers, in euros. They vary with your shop and the season.
The fastest: 20 to 23 minutes
For the evenings when you want to eat before you have had time to think about it.
| Dish | Time | Estimated price per serving |
|---|
| Mushroom and chive omelette | 20 min | €1.56 |
| White bean and tomato bruschetta | 20 min | €1.46 |
| Pear, goat cheese and walnut toast | 22 min | €2.88 |
| Ham and pea elbow macaroni | 23 min | €1.68 |
| Tuna, pea and lemon rice | 23 min | €2.32 |
Pasta night: 24 to 30 minutes
A packet of pasta and two or three ingredients are enough. Put the water on first: the sauce comes together while it heats.
| Dish | Time | Estimated price per serving |
|---|
| Rocket pesto penne with cherry tomatoes | 24 min | €1.81 |
| Garlic, chilli and olive oil spaghetti | 25 min | €1.23 |
| Courgette, lemon and ricotta spaghetti | 25 min | €1.47 |
| Tomato, spinach and mozzarella gnocchi | 26 min | €4.58 |
| Spaghetti alla puttanesca | 30 min | €1.92 |
Low prices: from €0.86 per serving
Eggs, frozen peas, rice: the cupboard does the work.
| Dish | Time | Estimated price per serving |
|---|
| Pea and mint soup | 26 min | €0.86 |
| Cream and chive baked eggs | 28 min | €0.89 |
| Egg and vegetable fried rice | 30 min | €1.24 |
| Mushroom and cheese toasties | 28 min | €1.85 |
| Chicken wraps with cucumber and yogurt sauce | 24 min | €3.04 |
Fried rice works best with rice cooked the day before and kept cold.
How to choose when nothing appeals
Three questions are enough, in this order:
- How much time do you really have? Under 25 minutes: stay in the first table.
- What is already at home? Eggs, pasta or rice cover nine of the fifteen dishes.
- What do you fancy right now? If you are still unsure, that is what Yum or Pass is for in the app: dishes come up one by one, you keep the ones that tempt you and pass on the rest.
Once the dish is chosen, the app builds your shopping list from the recipe. It orders nothing: you shop wherever you like.
Five of these dinners, in detail
The full recipes for the omelette, the macaroni, the pesto penne, the fried rice and the toasties are just below, with quantities and steps. The other ten are in the app’s catalogue.
quick dinnermeal ideasbudget mealstonight
Recipes from MoodDish
Ingredients 7
- 4 piece Eggs
- 250 g Button mushrooms
- 30 ml Semi-skimmed milk
- 8 g Fresh chives
- 15 ml Olive oil
- 2 g Salt
- 0.5 g Black pepper
Steps 5
- Prepare the eggs
Clean and slice the mushrooms. Snip the chives. Beat the eggs with the milk, salt, pepper and half the chives.
- Brown the mushrooms
Heat half the oil in a 24 cm non-stick frying pan. Cook the mushrooms for 7–8 minutes until their water has evaporated and they are lightly browned. Set aside.
8 min - Start the omelette
Add the remaining oil, then the beaten eggs, over medium-low heat. During the first minute, draw the edges towards the centre with a spatula.
- Fill and fold
Add the mushrooms to one half. Cover and cook for another 3–4 minutes until the top is set with no liquid egg remaining. Fold carefully.
4 min - Serve hot
Divide the omelette in two and scatter over the remaining chives. Serve immediately.
Ingredients 8
- 180 g Dried egg-free elbow macaroni
- 140 g Cooked ham
- 180 g Frozen peas
- 100 ml Single cream
- 70 g Onion
- 10 ml Olive oil
- 1 g Salt
- 0.5 g Black pepper
Steps 4
- Prepare the ingredients
Peel and chop the onion. Dice the cooked ham. Check the ham packaging for allergens.
- Cook pasta and peas
Cook the macaroni in boiling water with the salt according to the packet. Add the frozen peas for the final 4 minutes. Reserve 100 ml cooking water, then drain.
- Make the sauce
Meanwhile soften the onion in the oil over medium heat for 5 minutes. Add the ham, cream and pepper. Simmer gently for 3 minutes.
8 min - Combine and serve
Add the pasta and peas to the sauce. Loosen with a little reserved water if needed and stir over the heat for 2 minutes. Serve hot.
2 min
Ingredients 10
- 180 g Dried penne
- 60 g Rocket
- 25 g Walnut halves
- 35 g Grated cheese made with microbial rennet
- 200 g Cherry tomatoes
- 3 g Garlic
- 0.5 piece Lemon
- 25 ml Olive oil
- 2 g Salt
- 0.5 g Black pepper
Steps 4
- Make the pesto
Wash and dry the rocket. Blend with the walnuts, cheese, peeled garlic, oil and 15g lemon juice. Add the pepper, keeping a slightly coarse texture.
- Cook the pasta
Bring a pan of water to the boil with the salt. Cook the penne according to the packet, about 10–12 minutes. Reserve 100 ml cooking water and drain.
12 min - Cut the tomatoes
While the pasta cooks, wash and halve the cherry tomatoes. Put the pesto in a bowl with 3 tablespoons hot pasta water.
- Toss and serve
Add the hot pasta and tomatoes to the pesto. Toss off the heat, loosening with more reserved water if needed. Serve immediately.
Ingredients 9
- 150 g Dried long-grain rice
- 3 piece Eggs
- 120 g Frozen peas
- 150 g Carrot
- 80 g Onion
- 25 ml Soy sauce
- 20 ml Olive oil
- 30 ml Water
- 0.5 g Black pepper
Steps 5
- Cook fresh rice
Cook the rice in boiling water according to the packet, about 12 minutes. Drain well and spread on a large clean plate for just 5 minutes while preparing the pan.
12 min - Prepare the vegetables
Peel the carrot and onion. Cut them into very small dice. Beat the eggs in a bowl.
- Cook the vegetables
Heat 10 ml oil in a large frying pan. Cook the carrot and onion for 4 minutes. Add the peas and 30 ml water, cover for 3 minutes, then set the vegetables aside.
7 min - Scramble the eggs
Add the remaining oil and eggs to the pan. Scramble for 2 minutes until set, then add the vegetables and freshly cooked rice.
2 min - Stir-fry the rice
Add the soy sauce and pepper. Stir-fry for 2–3 minutes until piping hot throughout. Serve immediately; do not leave the rice standing at room temperature.
3 min
Ingredients 9
- 4 piece Dairy-free wheat sandwich bread
- 300 g Button mushrooms
- 100 g Grated cheese made with microbial rennet
- 10 g Dijon mustard
- 6 g Fresh chives
- 15 g Unsalted butter
- 10 ml Olive oil
- 1 g Salt
- 0.5 g Black pepper
Steps 5
- Prepare the mushrooms
Clean and slice the mushrooms. Wash and snip the chives.
- Brown the mushrooms
Heat the oil in a frying pan. Cook the mushrooms over medium-high heat for 8–10 minutes until golden and their liquid has evaporated. Add the salt, pepper and chives.
10 min - Assemble the sandwiches
Spread two slices of bread with mustard. Top with the mushrooms and cheese and close with the other slices. Thinly butter the outsides.
- Toast in the pan
Wipe out the pan and heat over medium-low heat. Cook the sandwiches for 3–4 minutes per side, pressing lightly, until the bread is golden and the cheese has melted.
- Cut and serve
Cut each sandwich in half and serve hot.
