This delicious vegetable pasta from Schwartz can be made with any vegetables you like – the brighter the better! Definitely one to get the grandchildren involved in making!
Preparation time: 10 minutes
Cooking time: 15 minutes
275g (10oz) penne pasta
200g (7oz) frozen mixed vegetables (peas, sweetcorn, carrots)
1 tbs olive oil
1 red onion, diced
1 green pepper, diced
1 red pepper, diced
1 tbs Schwartz Italian Herb Seasoning
1 tbs Schwartz Perfect Shake Garlic Italian Herb & Spice Blend
1 tsp Schwartz Garlic Granules (optional)
250g (9oz) tomato passata
1 tbs tomato purée
400g tin Cannellini beans, drained
40g (1½oz) Parmesan cheese, grated Generous sprinkling of Schwartz Flat Leaf Parsley
Schwartz Black Pepper to taste
1. Cook the pasta according to the pack instructions. Add the frozen vegetables to the pan at the same time and cook together with the pasta.
2. Add the onions, peppers, Italian Herb Seasoning, Garlic Italian and Garlic Granules (if using). Cook over a medium heat for around 5 minutes, until soft. Add a little water if it begins to stick to the bottom.
3. Stir in the tomato passata, tomato purée and the cannellini beans. Reduce the heat and simmer gently for 8-10 minutes, adding a little water if you prefer a thinner sauce, stirring occasionally.
4. Drain the pasta and vegetables, and toss in the Black Pepper. Serve the sauce on a bed of pasta or mix the sauce and pasta together. Serve garnished with grated Parmesan and Flat Leaf Parsley