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 

Method:

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.

Butternut Squash and Pancetta Pasta

This has become another one of my favourite past dishes. It is so simple to make, yet so flavourful. I love the slightly sweet flavour of the butternut squash along with the salty flavour of the pancetta.

Serves 3

You will need:

225g Penne Pasta ½ Butternut Squash (Peeled and diced)
1 Small Onion (Diced)
155g Pancetta (or diced bacon)
1 tbsp Olive Oil
1 Clove of Garlic (Crushed)
½ tsp Dried Mixed Herbs
⅔ Cup of Chicken Stock
¼ Cup of Grated Parmesan Cheese

Method:

1. In a medium sized saucepan, add the olive oil and pre-heat over a medium. Add the pancetta and cook until it just starts to become crispy. Remove from the pan and set aside.
2. In the same saucepan, add the onion and butternut squash. Season lightly and cook for 12-15 minutes or until they start to develop some colour. Add the garlic and cook for 1 more minute.
3. Add the herbs and the chicken stock. Cook for 15-18 minutes or until the butternut squash becomes tender.
4. Meanwhile, cook the pasta according to the package instructions. 
5. Add the pasta to the saucepan along with the cheese and cooked pancetta. Stir until fully mixed and serve immediately.