Jen's Food Blog posted: " I know you're probably thinking, another pasta recipe?? But hear me out.. this one is packed with tasty, vibrant vegetables, is very filling, healthy AND if you don't mind a bit of prep it's a great mid-week meal. Who doesn't love a good pasta bake anywa" Jen's Food Blog
I know you're probably thinking, another pasta recipe?? But hear me out.. this one is packed with tasty, vibrant vegetables, is very filling, healthy AND if you don't mind a bit of prep it's a great mid-week meal. Who doesn't love a good pasta bake anyway, and it has 35 mins in the oven so you can tidy up/do some chores etc whilst the oven finishes the work. Below are the ingredients I used, however you can tweak little bits to save on even more calories if you wish. Total calories = approx. 600 per portion.
Ingredients (serves 4 people);
300g penne
2 tsp olive oil
1 peppers, deseeded and chopped
2 celery sticks, chopped
1 courgette, coarsely grated
2 tsp grated garlic
400g passata - I had a jar of Mutti tomato pasta sauce with Parmigiano Reggiano from last months Degustabox, but passata will also do.
1 tbsp smoked paprika
1 vegetable stock cube
1 tsp chilli powder
25g olives, sliced
400g chicken thigh, cut into pieces (chicken breast will probably have less calories or even try turkey)
large handful of basil, chopped, plus extra to serve
1 Light Mozzarella ball
30g finely grated lesser fat mature cheddar
Method (Approx. 1 hour including prep and oven time);
Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.
Meanwhile, heat the oil in a large pan over a medium heat and fry the pepper and celery for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, veg stock cube, chilli powder, and olives. Simmer for 3-4 mins.
Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.
Tear the mozzarella into pieces and place on top of the pasta mixture. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.
Enjoy this filling but healthy dish and let me know what you think!
If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at jensfoodblog@gmail.com!
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