Save on the washing up with this tasty pasta dish cooked in one pan. Adding cottage cheese and spinach boosts protein and fibre.
SERVES 4
Prep time: 10 minutes
Cooking time: 25 minutes
INGREDIENTS
1 medium onion
1 carrot
1 stick celery
2 tablespoons vegetable oil
2 garlic cloves
2 x 400g cans chopped tomatoes
1 teaspoon dried oregano
500ml water
300g dried penne pasta
150g cottage cheese
2 large handfuls of spinach (50g)
Salt & pepper
Vegetarian Italian hard cheese
EQUIPMENT
Knife
Chopping board
Peeler
Measuring spoons
Wooden spoon
Measuring jug
Deep frying/sauté pan
and lid
Small bowl
Fork
ALLERGENS
Celery, Gluten, Milk
SAFE STORING & REHEATING
Cool, refrigerate and eat within 3 days.
Reheat gently until piping hot.
You may need to add a little water
METHOD
Peel the onion and chop finely.
Peel the carrot and chop into small cubes.
Trim the ends off the celery and chop into small cubes.
Remove woody stalks from spinach, then chop roughly (if using baby spinach, you can skip this stage).
Heat the oil in the pan. Add the chopped onion, carrots and celery. Stir, cover and cook on medium-low heat for about 5-10 minutes until soft, stirring often.
Peel the garlic and chop finely.
Add the garlic to the pan and cook for 2 minutes.
Add the tinned tomatoes, oregano, pasta and 500ml boiling water. Cover and bring to a gentle boil, then turn down the heat. Cook gently for around 10-12 minutes until the pasta is cooked, stirring occasionally.
In a small bowl, mash the cottage cheese with a fork. Stir in a few spoonfuls of the hot sauce, then mix everything back into the pan,
Add the spinach and cook for 1-2 minutes until it has softened.
Season with salt and pepper and serve with some grated parmesan.
TIP
Blending the cottage cheese before adding it results in a creamier sauce.
Use wholewheat penne for added fibre.