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Veggie pasta one-pot

Veggie pasta one pot in two dishes

Veggie pasta one-pot

Name: Veggie pasta one-pot
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 3 red onions (370g), halved and sliced; 2 peppers (orange and green), quartered, deseeded and sliced; 1 large aubergine (350g), finely chopped; 4 large garlic cloves chopped; 2 tbsp smoked paprika; 500g passata; 1l hot vegetable stock made with 2 tsp bouillon powder; 280g wholemeal penne; 10g basil chopped; 10 pitted green olives quartered; 90g extra-mature cheddar

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 3.1 out of 5.6 ratingsRate

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Cut down on washing-up by cooking everything in the same pot for this pasta dish. Adding a few tomatoes and peppers will reap a lot of nutritional benefits

Healthy

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
3 red onions

(370g), halved and sliced
2 peppers

(orange and green), quartered, deseeded and sliced
1 large aubergine

(350g), finely chopped
4 large garlic cloves

chopped
2 tbsp smoked paprika
500g passata
1l hot vegetable stock

made with 2 tsp bouillon powder
280g wholemeal penne
10g basil

chopped
10 pitted green olives

quartered
90g extra-mature cheddar

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Nutrition: Per serving

kcal499

low
fat17g
saturates6g
carbs62g
sugars16g
fibre16g

high
protein17g
salt1.4g

Method

step 1

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.
step 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.

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Recipe from Good Food magazine, January 2023

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A star rating of 3.1 out of 5.6 ratings

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