Another day, another deeeeelicious pasta recipe! This is an easy mid-week one pot meal and lunchbox club rolled into one. It’s ideal if you have a few hungry people to feed or you’re looking for a lunchbox recipe that requires minimal washing up – or both? The veggie are pretty interchangeable to pick your favourites or whatever you’ve got around (just be sure to adjust the cooking times if you need too!)
One-pot sausage pasta bakePrint This
- 1 tbsp extra virgin olive oil
- 1 white onion, diced
- 2 garlic cloves, crushed
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tbsp tomato puree
- 2 tsp harissa paste
- 1 courgette, sliced and halved
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 250g mushrooms, sliced
- 1 red onion, cut into chunks
- 6 vegan/veggie sausages, cut into chunks
- 1 can chopped tomatoes
- 650ml vegetable stock
- 70g sun-dried tomatoes
- 300g whole-wheat pasta, dried
- 2 handfuls fresh spinach
- fresh basil, to garnish
In a large saucepan over the medium heat and add the olive oil along with the diced white onion and garlic.
Saute for a few minutes before adding the dried oregano, basil, tomato puree and harissa paste. Coat the onions evenly with the spices.
Next add the courgette, red and yellow peppers, mushrooms, red onions and chopped sausages, mixing until everything is combined.
Pour in the chopped tomatoes, vegetable stock, sun-dried tomatoes and dried pasta and leave to simmer for approximately 20 minutes or until the stock has been absorbed. Stirring frequently.
Add the spinach and combine. Once wilted serve garnished with fresh copped basil. Enjoy!