One-Pot Veggie Penne Pasta

Name: One-Pot Veggie Penne Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 280 g wholemeal penne; 3 red onions, halved and sliced; 2 peppers, quartered, deseeded and sliced; 1 large aubergine, finely chopped; 4 large garlic cloves, chopped; 500 g passata; 1 l hot vegetable stock made with 2 tsp bouillon powder; 2 tbsp rapeseed oil; 2 tbsp smoked paprika; 10 pitted green olives, quartered; 10 g basil, chopped; 90 g extra-mature cheddar

This one-pot veggie penne is a hearty, flavor-packed dinner made with tender vegetables, smoky paprika, and a rich tomato sauce. Everything cooks in a single pan, making it an easy vegetarian meal that's great for busy weeknights and meal prep alike.

Servings4 Portions

Prep Time15 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

wholemeal penne
280 g
red onions, halved and sliced
3
peppers, quartered, deseeded and sliced
2
large aubergine, finely chopped
1
large garlic cloves, chopped
4
passata
500 g
hot vegetable stock made with 2 tsp bouillon powder
1 l
rapeseed oil
2 tbsp
smoked paprika
2 tbsp
pitted green olives, quartered
10
basil, chopped
10 g
extra-mature cheddar
90 g

Step-by-Step Instructions

Heat the rapeseed oil in a large deep pan or saute pan over medium heat. Add the sliced red onions and cook for about 10 minutes, stirring often, until softened and lightly golden. Add the peppers, chopped aubergine, garlic, smoked paprika, passata, and hot vegetable stock, then stir well. Cover and simmer for 10 minutes so the vegetables begin to soften.

Stir in the wholemeal penne and bring the mixture back to a gentle boil. Reduce the heat, cover, and cook for 12 to 15 minutes, stirring once or twice, until the pasta is tender and most of the liquid has been absorbed. Stir in the chopped basil and olives, then remove from the heat and let the pasta stand for 5 minutes to thicken slightly. Serve topped with grated cheddar. If meal prepping, cool the remaining pasta completely, refrigerate for up to 4 days, and reheat gently in a pan with a splash of water until piping hot.

Chef's Tips

For a milder flavor, reduce the smoked paprika to 1 tbsp. Parmesan or another mature hard cheese can be used instead of cheddar. Stir the pasta once or twice while it cooks to prevent it from sticking, and add a small splash of extra stock or water if the pan looks too dry before the pasta is fully tender.