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Veggie Power Pasta

This pasta dish is packed full of fresh vegetables. A truly delicious way to work up to your 5 a day! Recipe @charleyshealth

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Ingredients Method

A bit of this, a bit of that

  • 200g cherry tomatoes
  • 1 Romanesco red pepper
  • 100g Onken Natural set yoghurt
  • Salt and pepper to taste
  • 1 large carrot
  • Olive oil for cooking
  • 2 garlic cloves
  • Large handful fresh basil leaves
  • 170g bowtie pasta
  • 2 large handfuls baby spinach
  • 200g chestnut button mushrooms

Step-by-step

  1. 1 Start off by chopping the pepper and carrot into bitesize chunks.
  2. 2 Heat a little olive oil in a pan and crush in the garlic cloves. Sauté these over low-medium heat until fragrant.
  3. 3 Add in the tomatoes, pepper and carrot and bring the heat to medium. Cook until the veggies have all softened.
  4. 4 In a blender, combine Onken yogurt, veggies, seasoning and basil leaves together and blend until smooth and creamy.
  5. 5 Meanwhile, cook the pasta according to the instructions, then drain, reserving a little of the pasta water.
  6. 6 Stir the sauce through the pasta (there will probably be some leftover) then mix through the spinach and allow this to wilt. Leave this in the pan to stay warm.
  7. 7 Slice the mushrooms into halves and add these to a hot frying pan with a little olive oil, salt and pepper and cook until golden and crispy!
  8. 8 Serve the pasta topped with the mushrooms and a good seasoning of black pepper.

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Paneer Tikka Masala

This pasta dish is packed full of fresh vegetables. A truly delicious way to work up to your 5 a day! Recipe @charleyshealth

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