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
Prep:15 mins
Serves 4
2 tbsp rapeseed oil3 red onions (370g), halved and sliced2 peppers (orange and green), quartered, deseeded and sliced1 large aubergine (350g), finely chopped4 large garlic cloves, chopped2 tbsp smoked paprika500g passata1l hot vegetable stock, made with 2 tsp bouillon powder280g wholemeal penne10g basil, chopped10 pitted green olives, quartered90g extra-mature cheddar
STEP 1Heat 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 2Stir 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.This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.
