Veggie pasta medley
Cook: 45 mins
Serves: 4
Variety is not only the spice of life, but it’s also a great way to approach your pregnancy diet. Between the celery, peppers, mushrooms and courgettes, this is the ideal meal for the veggie-loving mum-to-be.
Ingredients
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 mushrooms, roughly chopped
- 2 carrots, peeled and finely chopped
- 1 stick celery, roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 2 courgettes, finely chopped
- 400g tin chopped tomatoes
- Pinch light soft brown sugar
- 300g pasta
- Parmesan cheese, grated
Method
- Heat the oil in a frying pan, add the onion and garlic and fry gently until soft. Add all the other vegetables, cover and sweat for 10 mins or until soft.
- Add the tomatoes and the sugar and simmer uncovered for 10-15 mins until reduced.
- Whizz using a hand-held blender or in a food processor until smooth.
- Bring a pan of water to the boil, cook the pasta following the pack instructions and drain. Add the sauce and mix well. Sprinkle with cheese.
