Serves
6
Winter Veggie Pasta
If you haven’t tried pea pasta yet, here is your chance. A lovely warm pasta dish.
Ingredients
- 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
Directions
- 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
