Vegetable pasta


Full Member
S: 11st1lb C: 9st4lb G: 8st12lb BMI: 26.3 Loss: 1st11lb(16.13%)
I made this recipe up a few weeks ago, as I was trying to use up some frozen vegetables. It is really easy to make and suprisingly tasty. I have adapted it to make it easier for those of you wanting to cook with fresh vegetables.


250g wholemeal pasta
2 cloves of garlic, crushed
1 large onion, chopped
1 red pepper, thinly sliced
1 green pepper, thinly sliced
200g mushrooms, thinly sliced
Small can of sweetcorn
400g can of chopped tomatoes
Knorr vegetable stock cube
1 tsp cajun spices
salt and pepper to taste
84g reduced fat cheddar, grated


1) Cook pasta according to instructions. Drain.
2) Fry onions and garlic until soft. Add mushrooms and peppers and cook until soft.
3) Melt stock cube in approximately 1/2 beaker of hot water. Add to pan along with tinned tomatoes, sweetcorn, cajun spices, salt and pepper.
4) Mix in drained pasta until well coated in sauce mix.
5) Transfer to ovenproof dish and sprinkle over grated cheese.

Cook at 200C for approx 20 minutes - just to brown the cheese really.

This tastes lovely with either quorn pieces or tinned tuna. Tonight I had it with the tuna and some frozen spinach.

Just edited post to say that this makes a large amount, suitable for freezing or having the following day. ...... (didn't want to appear a total pig!)


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Full Member
S: 11st10lb C: 10st3.5lb G: 10st0lb BMI: 21.8 Loss: 1st6.5lb(12.5%)
this very similar to something i make...i use frozen veg aswell. makes a great end of week meal when you have nothing else in the cupboards!


Full Member
S: 11st1lb C: 9st4lb G: 8st12lb BMI: 26.3 Loss: 1st11lb(16.13%)
That's usually when I make it, to use up frozen vegetables though I have to say that it is one of the families favourite recipes now.