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Vegetable Pasta
Ingredients
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275 gram (10 ounce) penne pasta
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200 gram (7 ounce) frozen mixed vegetables (peas, sweetcorn, carrots)
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1 tablespoons olive oil
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1 red onion, diced
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1 green pepper, diced
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1 red pepper, diced
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1 tablespoons Italian Herb Seasoning
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1 tablespoons Garlic Italian Seasoning
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1 teaspoon Garlic Granules
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½ teaspoon Sea Salt Big Pack
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250 gram (9 ounce) tomato passata (sieved tomatoes)
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1 tablespoons tomato purée
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400 gram tin cannelloni beans, drained
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40 gram (1½ ounce) Parmesan, grated
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Flat Leaf Parsley , generous sprinkling
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Ground Black Pepper , to taste
Key Products
Instructions
- 1 Cook the pasta according to the pack instructions. Add the frozen vegetables to the pan at the same time and cook together with the pasta.
- 2 Meanwhile, heat the oil in a non-stick pan. Add the onion, peppers, Italian Herb Seasoning, Garlic Italian and Garlic Granules if using and Salt. Cook over a medium heat for around 5 minutes, until soft. Add a little water if it begins to stick to the bottom.
- 3 Stir in the tomato passata, tomato purée and the cannellini beans. Reduce the heat and simmer gently for 8-10 minutes, adding a little water if you prefer a thinner sauce, stirring occasionally.
- 4 Drain the pasta and vegetables, and toss in the Black Pepper. Serve the sauce on a bed of pasta or mix the sauce and pasta together. Serve garnished with grated Parmesan and Flat Leaf Parsley.
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