Ten-minute pasta
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Ten-minute pasta

By Tony Tobin

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

Nutrition per serving

  • kcal 344
  • fat 3g
  • saturates 1g
  • carbs 73g
  • sugars 0g
  • fibre 5g
  • protein 12g
  • salt 0.1g

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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