One-pot pepper pasta
This hearty dish is packed with vitamin C, and provides three of your 5-a-day.
■ Serves 4 ■ Prep 15 mins ■ Cook 45 mins
FREEZABLE
2 tbsp rapeseed oil
2 onions, chopped
500g 5% fat steak mince
2 peppers, deseeded and finely chopped
3 garlic cloves, chopped
1 tbsp thyme leaves
2 tbsp smoked paprika
400g can chopped tomatoes
2 tbsp tomato purée
800ml hot vegetable stock, made with 2 tsp bouillon powder
180g wholemeal penne
1 Heat the oil in a large lidded pan over a medium heat and fry the onions for 10 mins, stirring frequently until golden. Add the mince, breaking apart any lumps with a wooden spoon. Stir in the peppers and cook for 5 mins.
Add the garlic, thyme and paprika, and stir well. Tip in the tomatoes, tomato purée and stock, then bring to the boil. Reduce the heat and simmer, covered, for 10 mins. Tip in the penne, put the lid back on and bring back to the boil. Reduce the heat again and simmer for 12 mins until the penne is tender. Leave to stand for 5 mins, then divide half the pasta between two plates and serve. Leave the rest to cool, then keep chilled for up to four days. Reheat in
