One Pot Chilli and Garlic Veggie Pasta

by - July 27, 2019

One thing that I hope will come across as I share recipes is that we are big on no food waste here, and this recipe is a great way to use up those veggies that are starting to look a little bit limp. In fact this recipe included a courgette that had starting going a little squishy at the ends, I asked on Instagram stories and 93% said throw it. I didn't, I chopped of the ends and the middle was perfectly fresh and perfect for this pasta dish. 



What we used, you can use any veg you want:
Oil
Chilli flakes (to your own taste)
2 garlic cloves
Mushrooms
Courgette
Cherry tomatoes
1 tin of plum tomatoes
1 carton of pasatta
1 tin of water (I filled the empty tomato tin)
1/4 bag of penne pasta

Start by chopping all of your veg and mincing the garlic cloves.
Heat some oil in a deep pan and add the veggies until softened. Add the chilli and garlic and continue to cook until the garlicy aroma fills the air. At this point add the tin of tomatoes, pasatta, water and pasta and give it a real good stir. 
Cook for around 10 minutes, until the water has evaporated, giving it a good stir every now and again to stop the pasta sticking to bottom the pan. 
Serve topped with cheese, because that is the only way pasta should be served...right?



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