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Ten-minute pasta

This meal is quicker to get on the table than oven chips and it's full of fresh vegetables - making it perfect for kids

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 344
  • Carbohydrates 73
  • Saturated Fat 1
  • Sugar 0
  • Protein 12
  • Fat 3
  • Fibre 5
  • Salt 0.1

Nutrition per serving

  • Calories 344
  • Carbohydrates 73
  • Saturated Fat 1
  • Sugar 0
  • Protein 12
  • Fat 3
  • Fibre 5
  • Salt 0.1

Ingredients

  • 350g pasta
  • 1 carrot, roughly chopped
  • ½ small onion, roughly chopped
  • ½ stick celery, roughly chopped
  • 6-8 ripe plum tomato, roughly chopped
  • 1 tsp dried oregano
  • 1 tsp red pesto
  • 2 tbsp raspberry vinegar
  • grated parmesan and basil leaves, to serve

Method

  1. Cook the pasta according to the pack instructions. Meanwhile, add everything else apart from the parmesan and basil to a food processor and whizz together until you get a smooth paste.

  2. Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.

  3. Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.

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