RATATOUILLE PASTA

Ratatouille is the lazy batch-cook’s dream; turn it into a pasta dish and you have a dinner party main you can knock out in the time it takes to watch an episode of Stranger Things. The high veg content of the Med diet is what seals its body-boosting rep and this meal delivers at least three of your fivea-day in one go

SERVES 4 | CALS 555 PROTEIN 16G | FAT 16G CARBS 81G -

INGREDIENTS

1 tbsp olive oil

• 1 red onion, finely chopped

• 1 garlic clove, crushed

• 1 tbsp tomato puree

• 900ml hot vegetable stock

• 350g dried rigatoni pasta

• 500g cherry tomatoes

• 400g chargrilled vegetables, excess oil drained

• 3 tbsp double cream

• salt and pepper

• small bunch of flat-leaf parsley, roughly chopped

• Parmesan, grated (optional)

METHOD

1 | In a large pan, heat the oil and fry the onion for 5 mins until soft. Add the garlic and tomato puree and fry for 1 more min.

2 | Add the stock, pasta and cherry tomatoes. Bring to the boil, then cover and simmer for 5 mins. Remove the lid and continue to simmer for 5-8 mins, stirring often, until the pasta is al dente.

3 | Stir in the veg and cream, season to taste, then simmer for a few more mins until the sauce is thick. Stir in your parsley and grated Parmesan, if using. Pasta, la vista.