Here’s another one of my favourite one pot recipes, I got the inspiration from a really inspiring cook and eat session in Manchester when I was a student. It’s vegetarian and can very easily be made vegan and cow’s milk protein free if you omit the cheese at the end, or use a soya or coconut based alternative.
This is a really good heart-healthy meal as it’s chock full of vegetables and fibre, especially if you use wholemeal pasta. The chickpeas are a great source of slow release carbohydrate, protein and fibre if you add them in. They make the meal more satisfying. I forgot to add them when I made it this time but I usually do!
It’s also great for kids, the vegetables are chunky enough to set aside if they’re very picky!
I like to make it on a Sunday and have the leftovers on a Monday evening, or you could take them to work to reheat.
Prep: 20 minutes Cook: 45 minutes Serves 6
- 3 red onions chopped into big chunks
- 3 mixed peppers, chopped into chunks
- 3 courgettes, sliced thickly
- 1 aubergine chopped into chunks or pack of mushrooms chunkily chopped
- 3 cloves garlic chopped
- 400g tin chickpeas (optional)
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 500g passata
- 300g wholemeal pasta
- 150g cheese (cheddar/mozzarella) or dairy-free alternative
- Arrange the vegetables and drained chickpeas if using in a large roasting tin, pour over the olive oil and sprinkle over the oregano, give it a good mix. Roast at 200oC (180oC fan) for approx. 30 minutes or until soft
- Meanwhile cook the pasta until al dente
- Pour the passata over the veg and mix in the pasta
- Put back in the oven for 10 minutes
- Sprinkle over the cheese if using then put back in to melt
- Serve with a green salad or garlic bread if you want it to feed more people.
A great place to find other heart healthy recipes is the British Heart Foundation recipe finder page.