22 May 2015

Quick and Easy Vegetable Pasta (GF+Vegan)

This pasta dish is one of the quickest and easiest things to make. It's perfect for those nights when I get in late and can't really be bothered to cook. Sometimes even, it's just something I fancy. Probably because pasta is a bit of a comfort food and this is a very wholesome meal which is also pretty healthy! Feel free to change the vegetables I have used for what you have on hand. It's great way of using things up - mushrooms are an especially nice addition to this recipe.

Serves 2

You will need:
130g Pasta (I used brown rice pasta, but use any of your choice)
1 tbsp of Olive Oil
½ Onion
½ Red Pepper
½ Courgette
1 Clove of Garlic
1 Can Chopped Tomatoes
1 tbsp Tomato Puree
A large pinch of Oregano
3 Chunks/Pieces of Frozen Spinach 

  1.  Start by heating the oil in a saucepan to a medium heat. Dice the onion and add to the pan. Then cut the red pepper and courgette into chunks and add them to the pan also. Cook for a few minutes, or until the onions have softened.
  2. Crush or finely chop the garlic and add to the pan, cooking for a further 1 minute. Add the tomatoes, tomato puree and oregano. Stir everything to mix well. Simmer for 20 minutes.
  3. Halfway through the cooking time, cook you pasta according to the packet instructions and add the frozen spinach to the sauce. 
  4. Once the pasta has been drained, add to the sauce. Stir through to mix and serve immediately.