Vegetable Pasta - One Pot

• portions: 5 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

1 tbsp olive oil

2 garlic cloves (, minced)

1 onion (, finely chopped)

1 cup corn* (frozen or canned)

1 broccoli* (, broken into bite size florets)

250g/ 0.5lb ziti/penne (, or other short pasta (Note 1)

800 g / 28 oz crushed tomato

1 ½ cups / 375 ml vegetable or chicken broth

2 tbsp tomato paste

1 tbsp Italian herb mix (or other dried herbs)

1 tsp garlic powder

1/2 tsp red pepper flakes (chilli flakes, adjust spiciness to taste)

1 ½ tsp salt

½ tsp black pepper

1 ½ cups shredded cheese of choice (Cheddar, tasty, Monterey Jack etc)

Finely chopped parsley (optional)

Parmesan (if not using cheese)

Instructions

Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.

Turn heat up to medium high, add zucchini and capsicum (if using). Cook 1 1/2 minutes.

Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.

When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.

Place lid on and cook for 5 minutes.

Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.

Stir through half the cheese (if using). Adjust salt and pepper to taste.

Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.

Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

Nutrition

• Calories: 378 kcal
• Lipides Totaux: 5 g
• Sodium: 1273 mg
• Glucides Totaux: 72 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 16 g
• Protéines: 15 g