Veggie pasta one-pot

• rapeseed oil↗2 tbsp tbsp
• red onions↗3

  (370g), halved and sliced

• peppers↗2

  (orange and green), quartered, deseeded and sliced

• large aubergine↗1

  (350g), finely chopped

• large garlic cloves↗4

  chopped

• smoked paprika↗2 tbsp tbsp
• passata↗500g g
• hot vegetable stock↗1l l

  made with 2 tsp bouillon powder

• wholemeal penne↗280g g
• basil↗10g g

  chopped

• pitted green olives↗10

  quartered

• extra-mature cheddar↗90g g

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a medium heat and fry the onions for 10 mins, stirring often until golden. Add the peppers, aubergine, garlic, paprika, passata and stock. Cover and simmer for 10 mins.

2. 2

   Stir in the penne, bring back to the boil, then reduce the heat and cook, covered, for 12-15 mins until the penne is tender. Stir in the basil and olives, then remove from the heat and leave to stand for 5 mins. Divide half the pasta between two plates, and grate half the cheese over the top. Leave the remaining pasta to cool completely and keep chilled for up to four days. To serve, tip into a pan with a splash of water and reheat over a low heat until piping hot. Grate over the remaining cheese.Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.