Good Food

Veggie pasta one-pot

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Cut down on the washing-up by cooking everything in the same pot here – even the pasta. Adding just a few tomatoes and peppers means you reap a lot of nutritiona­l benefits – half a pepper qualifies as one of your five-a-day and is packed with vitamin C.

SERVES 4 PREP 15 mins COOK 35 mins EASY V

2 tbsp rapeseed oil

3 red onions (370g), halved and sliced

2 peppers (orange and green), quartered, deseeded and sliced

1 large aubergine (350g), ”inely chopped

4 large garlic cloves, chopped

2 tbsp smoked paprika

500g passata

1 litre hot vegetable stock, made with

2 tsp bouillon powder

280g wholemeal penne

10g basil, chopped

10 pitted green olives, quartered

90g extra-mature cheddar

Heat the oil in a large pan over a medium heat and fry the onions for 10 mins, stirring often until golden. Add the peppers, aubergine, garlic, paprika, passata and stock. Cover and simmer for 10 mins.

2 Stir in the penne, bring back to the boil, then reduce the heat and cook, covered, for 12-15 mins until the penne is tender. Stir in the basil and olives, then remove from the heat and leave to stand for 5 mins. Divide half the pasta between two plates, and grate half the cheese over the top. Leave the remaining pasta to cool completely and keep chilled for up to four days. To serve, tip into a pan with a splash of water and reheat over a low heat until piping hot. Grate over the remaining cheese.

GOOD TO KNOW healthy • low cal • ”ibre • vit c

• 4 of 5-a-day

PER SERVING 499 kcals • fat 17g • saturates 6g

• carbs 62g • sugars 16g • ”ibre 16g • protein 17g

• salt 1.4g

 ?? ?? £1.29
per serving
£1.29 per serving
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