1. Cook pasta according to the instructions and add the frozen vegetables at the same time and cook together.
2. Add the onions, peppers, Italian herb seasoning, garlic Italian and garlic granules, if using. Cook over 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 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 either over a bed of pasta, or mixed in. Garnish with grated Parmesan and parsley.
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Save time by cooking frozen veg along with your pasta
275g (10oz) penne pasta 200g (7oz) frozen mixed veg such as peas, sweetcorn, carrots 1 tbsp olive oil 1 red onion, diced 1 green pepper, diced 1 red pepper, diced 1 tbsp Italian herb seasoning 1 tbsp garlic Italian herb and spice blend 1 tsp garlic granules 250g (9oz) tomato passata (sieved tomatoes) 1 tbsp tomato purée 400g tin cannellini beans, drained 40g (1½oz) Parmesan cheese, grated Generous sprinkling of flat leaf parsley Black pepper, to taste
Time: 25 minutes, including cooking time Serves: 4 Nutrition: 465 calories, 8.7g fat, 2.8g sat. fat