Ten-minute pasta
By Tony Tobin
Cooking time
Prep: 5 mins Cook: 10 minsSkill level
EasyServings
Serves 4This 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
Additional info
- Only sauce is freezable
- Healthy
Nutrition info
Nutrition per serving
- kcalories
- 344
- protein
- 12g
- carbs
- 73g
- fat
- 3g
- saturates
- 1g
- fibre
- 5g
- sugar
- 0g
- 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
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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.
Recipe from Good Food magazine, July 2005
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