Grilled vegetable and sundried tomato pasta
Suitable for both lunch and dinner, this pasta dish is ideal for a good carb-up after a workout and is my favourite go to after my Wednesday session at athletics club, which literally leaves me starving every time.
It's so easy to make and literally takes just fifteen minutes; again, perfect for when you're so hungry you're ready to chow down everything in eyesight.
You can add any veggies you like with this and it'd still work well. Personally I chose green beans, red and green bell peppers, courgette and mushrooms.
Ingredients
75g wholewheat fusilli pasta
1/4 courgette (sliced)
50g red and green pepper slices
8 green beans, chopped in halves
4 mushrooms, diced
4 tbsp Asda good and counted bolognese with basil sauce. (Or other low sugar pasta sauce)
1/2 tsp basil
Method
Preheat oven at 180.
Chop all vegetables, drizzle with a little olive oil, adding a sprinkle of basil and place on a lightly greased baking tray .
Place pasta in a saucepan and cover fully with boiled water.
Place on medium heat on the hob and boil partly covered for around 15 minutes, or until the pasta is soft .
While pasta is boiling, place vegetables in the oven and cook for 15 minutes.
Once pasta has cooked, drain using a coloander and place pasta back into the saucepan.
Place back on the heat, adding 4tbsp of pasta sauce and sundried tomatoes, stir continuously until simmering .
Remove vegetables from the oven and stir into pasta mixture.
Spoon out pasta mixture onto a serving dish.
If you have any extra left over, the best part about this dish is you can wait for it to cool, refrigerate it, and go back for more later, even better, it can also be reheated!
P.S. If you're a uni student like me, make it in bulk and refrigerate it for a max of 4 days, it'll sure save you time and money!
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