All Recipes

Rainbow Vegetable Pasta

Freezable
5
£0.99 Per Portion
45M

Ingredients

  • 3 red onions (£0.49)
  • 1 aubergine (£0.67)
  • 6 tomatoes (£0.65)
  • 5 mixed peppers (£1.19)
  • 400g fusilli (£0.42)
  • 3 courgettes (£1.09)
  • Bunch of fresh basil (£0.48)

Cupboard Essentials

  • 2 tbsp of olive oil
  • Salt

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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
  • Access all your favourite recipes & step by step videos in your personal dashboard
Learn More

Method

Preheat oven to 180°

1. Start off by roughly chopping all of the vegetables so they’re ready to chuck in the tray.

2. Grab half of the basil and finely chop it. Mix it in with 2 tbsp of olive oil.

3. Add the vegetables and olive oil to the baking tray and mix it up with your hands to ensure all the veg is coated in the oil. Season with salt and pop in the oven. Timer set to 40M.

4. When there is 10 mins left on the timer, add the pasta to boiling water and cook till al dente.

5. Remove the veg from the oven and reserve a mug full of pasta water before draining.

6. Add the drained pasta to the baking tray and fold in to combine with the veg. Loosen up the mix with the mug of pasta water.

7. Roughly chop the rest of the basil and chuck into the baking tray.

8. Pop in the meal prep containers, wait to cool and then add to the fridge/ freeze (2 fridge/ 3 freezer)

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