Vegetable Pasta

Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
16
Servings
4
Ingredients
  • 275 gram (10 ounce) penne pasta

  • 200 gram (7 ounce) frozen mixed vegetables (peas, sweetcorn, carrots)

  • 1 tablespoons olive oil

  • 1 red onion, diced

  • 1 green pepper, diced

  • 1 red pepper, diced

  • 1 tablespoons Italian Herb Mix

  • 1 tablespoons Garlic Italian Seasoning

  • 1 teaspoon Garlic Granules

  • ½ teaspoon Sea Salt Big Pack

  • 250 gram (9 ounce) tomato passata (sieved tomatoes)

  • 1 tablespoons tomato purée

  • 400 gram tin cannelloni beans, drained

  • 40 gram (1½ ounce) Parmesan, grated

  • Flat Leaf Parsley , generous sprinkling

  • Ground Black Pepper , to taste

Key Products
Italian Herb Mix

Product Information

£ 1.97/unit,11g
Garlic Italian Seasoning

Product Information

£ 2.28/unit,43g
Garlic Granules

Product Information

£ 1.89/unit,47g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Ground Black Pepper

Product Information

£ 2.20/unit,33g

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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