Vegetable pasta

A delicious supper that kids will love. Devised by nutritionist Azmina Govindji

• Preparation: 10 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 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(sieved tomatoes)
• 1 tbs tomato puree
• 400g tin Cannellini beans, drained
• 40g (1 1/2oz) Parmesan cheese, grated
• Generous sprinkling of Schwartz Flat Leaf Parsley
• Schwartz Black Pepper to taste

What you do:

1. 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. 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. 3. Stir in the tomato passata, tomato puree 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. 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.

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