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
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.
Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.
Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.