Vegetable pasta


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.



Look out for more fab recipe ideas in every issue of Yours, out every fortnight.


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