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

Veggie pasta one-pot

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

50 min total 15 min prep 35 min cook 4 499 cal

Instructions

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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.
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. Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.