Monday, 14 July 2014

Slimming World - Tomato and Mixed Pepper Pasta

Serves 4
Freezer Friendly
Ready in about 30 minutes

Syns - Extra Easy Free


Fry Light
2 red onions, roughly chopped
4 garlic cloves, finely chopped
1 courgette, cut into small cubes
1 red and 1 yellow pepper, deseeded and roughly chopped
1 tsp smoked paprika
700g passata with onions and garlic
200ml vegetable stock
1 tbsp balsamic vinegar
1 tsp sweetener
400g dried farfalle
A small handful of fresh flat-leaf parsley, finely chopped, to garnish


1. Place a large frying pan sprayed with Fry Light over a medium heat. Add the onions and garlic and stir-fry for 3-4 minutes.

2. Add the vegetables, paprika, passata, stock, vinegar and sweetener and stir. Bring to the boil, cover, then turn the heat to medium-low and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.

3. Meanwhile, cook the farfalle according to the packet instructions. Drain, then mix in the tomato sauce. Divide between 4 bowls, garnish with the parsley and serve.

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