Veggie pasta one-pot

Cut down on washing-up by cooking everything in the same pot for this pasta dish. Adding a few tomatoes and peppers will reap a lot of nutritional benefits

Ingredients

• 2 tbsp rapeseed oil
• 3 red onions (370g), halved and sliced
• 2 peppers (orange and green), quartered, deseeded and sliced
• 1 large aubergine (350g), finely chopped
• 4 large garlic cloves, chopped
• 2 tbsp smoked paprika
• 500 g passata
• 1 l hot vegetable stock, made with 2 tsp bouillon powder
• 280 g wholemeal penne
• 10 g basil, chopped
• 10 pitted green olives, quartered
• 90 g extra-mature cheddar

Steps

1. Heat the oil in a large pan over a medium heat and fry the onions for 10 mins, stirring often until golden. Add the peppers, aubergine, garlic, paprika, passata and stock. Cover and simmer for 10 mins.
2. Stir in the penne, bring back to the boil, then reduce the heat and cook, covered, for 12-15 mins until the penne is tender. Stir in the basil and olives, then remove from the heat and leave to stand for 5 mins. Divide half the pasta between two plates, and grate half the cheese over the top. Leave the remaining pasta to cool completely and keep chilled for up to four days. To serve, tip into a pan with a splash of water and reheat over a low heat until piping hot. Grate over the remaining cheese.