Fridge Raid Hidden Veg Pasta

Fridge Raid Hidden Veg Pasta

Blood Sugar: 3Servings: 15Preparation Time: 30minMeal Category: Lunch
Micronutrients:Vitamin ACalciumVitamin C

Macronutrients per 100g

Energy
65kcal
Sugar
3g
Fat
3g
Fiber
2g
Sat fat
1g
Protein
3g
Carbs
7g
Sodium
67mg

Ingredients

1 tbsp Olive oil, 1 diced Onion, 1 thinly sliced Leek, 2 sliced Carrot, 1 sliced Parsnip, 800g / 28.2oz Plum tomatoes, 1 roughly chopped Red bell pepper, 1 roughly chopped Green bell pepper, 1 head Broccoli, 2 Garlic cloves, 1 Low-salt stock cube, 1 tsp Mixed dried herbs, 1 tsp optional Sugar, 2 heaped tsp Smoked paprika, 150g / 5oz grated Cheddar cheese

Preparation

1. Heat 1 tbsp of Olive oil in a large pan and sauté 1 diced Onion over medium heat until translucent. 2. Thinly slice 1 Leek and add to the pan. Add 2 sliced Carrots and 1 sliced Parsnip. 3. Add 800g / 28.2oz Plum tomatoes and half-fill each can with boiling water, adding it to the pan. 4. Add 1 roughly chopped Red bell pepper and 1 roughly chopped Green bell pepper. 5. Remove the woody end of 1 head of Broccoli, chop the florets and stem, then add to the pot. 6. Crush 2 Garlic cloves and add to the pot. 7. Add 1 Low-salt stock cube, 1 tsp Mixed dried herbs, 1 tsp optional Sugar, and 2 heaped tsp Smoked paprika. 8. Stir and top up with boiling water to cover the vegetables. Let it bubble for 20 minutes until softened. 9. Blend until smooth and stir in 150g / 5oz grated Cheddar cheese. Serve with pasta.

Micronutrients % of RDI

Iron
0% of RDI
Magnesium
15% of RDI
Vitamin C
34% of RDI
Omega 3
2% of RDI
Vitamin A
11% of RDI
Calcium
69% of RDI
Folate
28% of RDI

Good to know

You can swap out any ingredients for what you have on hand. The quantities and exact vegetables aren't vital, just fill the pot with vegetables to bulk out the sauce.

How to Prepare

1. Heat 1 tbsp of Olive oil in a large pan and sauté 1 diced Onion over medium heat until translucent. 2. Thinly slice 1 Leek and add to the pan. Add 2 sliced Carrots and 1 sliced Parsnip. 3. Add 800g / 28.2oz Plum tomatoes and half-fill each can with boiling water, adding it to the pan. 4. Add 1 roughly chopped Red bell pepper and 1 roughly chopped Green bell pepper. 5. Remove the woody end of 1 head of Broccoli, chop the florets and stem, then add to the pot. 6. Crush 2 Garlic cloves and add to the pot. 7. Add 1 Low-salt stock cube, 1 tsp Mixed dried herbs, 1 tsp optional Sugar, and 2 heaped tsp Smoked paprika. 8. Stir and top up with boiling water to cover the vegetables. Let it bubble for 20 minutes until softened. 9. Blend until smooth and stir in 150g / 5oz grated Cheddar cheese. Serve with pasta.

Good to Know

You can swap out any ingredients for what you have on hand. The quantities and exact vegetables aren't vital, just fill the pot with vegetables to bulk out the sauce.

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