- 100g dried wholewheat pasta
- 1 teaspoon olive oil
- 1 medium red onion, diced
- 1 stick celery, cut into bite-size cubes
- 1 large carrot, cut into bite-size cubes
- 1 small parsnip, cut into bite-size cubes
- ½ teaspoon paprika (optional)
- 1 clove garlic, finely diced
- 300ml reduced-salt vegetable stock
- 1 x 227g can chopped tomatoes
- Freshly ground black pepper
- 80g baby spinach leaves
- 25 minutes
- 5 A DAY:
Nutrition information (per serving)
- Cook the pasta as instructed, until al dente (cooked but still has a bite). Drain, rinse in cold water and set aside until needed.
- Warm the oil in a non-stick pan and gently fry the onion and celery for 3–4 minutes until they begin to soften. Add the carrot and parsnip, then cook for a further 3 minutes, stirring continuously.
- Add the paprika and garlic, stir and cook for 1 minute. Add the stock, chopped tomatoes and black pepper; and bring to the boil. Reduce the temperature, cover and simmer gently for 10 minutes.
- Add the pasta and continue cooking for 2–3 minutes or until the vegetables are tender. Remove from heat. Stir in the spinach and serve.
Serving suggestion: Serve with cooked prawns (add to the pasta 2–3 minutes before the end of cooking) to make a more substantial meal.
Other root vegetables, such as swede and squash, work in this recipe