This recipe is perfect for days when you get back from a long day at uni (1+ lectures lol)/work and need something super quick to make for dinner. This meal literally takes 10 mins to make which is less than it takes me to decide what to order from JustEat (not to mention cheaper and healthier too).
– Plus any leftovers can be used for lunch the next day!
Different vegetables can be used in this depending on what’s in season/what you already have in. I used courgette, grated carrot and spinach but I reckon aubergine or asparagus (if you’re feeling posh) would taste good in this too.
I also added nutritional yeast in this too as it adds a nice nutty/cheesy flavour. This is only optional though as this will still taste decent without it!
INGREDIENTS (serves 2)
200g wholemeal pasta (I used penne)
1 tbsp olive oil
3 medium tomatoes, cubed
1 tbsp tomato puree
1/2 onion, cubed
1 tsp garlic paste
1/2 courgette sliced
1 large carrot, grated
1 portion of frozen spinach (defrosted in microwave)
3 fresh basil leaves (or 1 tsp of dried)
1/2 avocado
3 sundried tomatoes
salt
METHOD
1. Fill a large pan up with water and bring to the boil. Add a pinch of salt to the pan.
2. Add the pasta and reduce to medium heat for around 12 mins
3. Meanwhile heat up a non-stick pan then add the olive oil. Add the onion and fry on medium heat until translucent
4. Add the tomatoes, courgette and grated carrot, fry until the tomatoes soften and start to release their juice.
5. Add the tomato puree, garlic paste, spinach and basil then reduce the heat to low. Pour around 1/2 cup of water then allow it to simmer for 5 mins.
6. Once the pasta is ready, remove it from the heat and remove the water with a colander
7. Once the liquid starts to reduce in the sauce add the nutritional yeast and stir to allow it to dissolve. 8. Add the sauce to the pasta then stir it through with an extra drizzle of olive oil
9. Top it off with 1/4 avocado and a few sliced sundried tomatoes per plate
– ENJOY! xx