Add spices to mostly ready-made ingredients and you can knock together a family meal for well under in no time.
Each serving provides 439 kcal, 16.5g protein, 63g carbohydrates (of which 8g sugars), 12g fat (of which 4g saturates), 6g fibre and 0.3 g salt.
400g tin chopped tomatoes
2 tbsp extra virgin olive oil
pinch onion powder
pinch garlic granules
½ tsp chipotle sauce, or to taste
250g/9oz frozen roasted Mediterranean vegetables
salt and freshly ground black pepper
4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve
Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes.
Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes.
Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling.
Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper.
Serve sprinkled with grated Parmesan or vegetarian alternative to serve.
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Source: BBC FOODS
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