Ten-minute pasta

Ten-minute pasta

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(2 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
This meal is quicker to get on the table than oven chips and it's full of fresh vegetables - making it perfect for kids

Nutrition and extra info

  • Only sauce is freezable
  • Healthy

Nutrition: per serving

  • kcal344
  • fat3g
  • saturates1g
  • carbs73g
  • sugars0g
  • fibre5g
  • protein12g
  • salt0.1g
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  • 350g pasta
  • 1 carrot, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ small onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ stick celery, roughly chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 6-8 ripe plum tomato, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp red pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 2 tbsp raspberry vinegar
  • grated Parmesan and basil leaves, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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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Comments, questions and tips

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Comments (3)

Machiavelli81's picture

Not bad but I found that 350g of pasta to be far too much for the amount of sauce generate by the other ingredients.

jennifer009's picture

raspberry vinegar ?

jazzyb543's picture

its easy to find in local or super stores and cheap as-well.

Questions (2)

hughgr's picture

Does raspberry vinegar make any difference or could I still make it without?

goodfoodteam's picture

Hi there, thanks for getting in touch. You don't have to use raspberry vinegar - any vinegar such as white wine, red wine or cider vinegar would be fine.

Best wishes, BBC Good Food team

Tips (1)

xX_69mememaster69_Xx's picture

replace the vinegar with wine it makes it much better

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