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Serves 6

Winter Veggie Pasta

If you haven’t tried pea pasta yet, here is your chance. A lovely warm pasta dish.


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 3 cloves garlic, finely chopped
  • 1 red chilli, de-seeded, finely chopped
  • 400g courgette, chopped into batons
  • 130g mushrooms, chopped
  • 1 can chopped tomatoes
  • 250ml vegetable stock
  • 3 tbsp tomato puree
  • 2 bay leaves
  • 2 tbsp freshly chopped basil
  • 150g pitted mixed olives
  • 200g chard, chopped
  • 500g pea pasta


  • In a large pan, add the oil, onion, garlic, and chilli and cook on high heat for 5 minutes, stirring often.
  • Add the courgette and mushrooms and cook until the vegetables are starting to brown.
  • Add the chopped tomatoes, stock, tomato puree, bay leaves, basil, and olives and stir well. Bring to a simmer and cook for 10 minutes.
  • While that is cooking, place the pasta into a pan and cover with boiling water. Bring to a high simmer and cook according to the package instructions.
  • Stir the chard into the vegetable mix for 2 minutes or until wilted.
  • Add the cooked pasta to the vegetable mix and stir it through.
  • Serve.
  • Kcal: 269
  • Protein: 13g
  • Fat: 7.4g
  • Carbs: 32g
  • Fibre: 8.9g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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