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Ten-minute pasta

Ten-minute pasta

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A star rating of 3.9 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (only sauce)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal344
fat3g
saturates1g
carbs73g
sugars0g
fibre5g
protein12g
low insalt0.1g
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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

  • STEP 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.

  • STEP 2

    Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.

  • STEP 3

    Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.

Goes well with

Recipe from Good Food magazine, July 2005

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Overall rating

A star rating of 3.9 out of 5.6 ratings
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