Rigatoni with five-veg pasta sauce
- Preparation and cooking time
- A little work
- Serves 4
- 1 Clove of garlic, finely chopped
- 1 Onion, finely chopped
- 1 Carrot, finely chopped
- 1 Red pepper, deseeded and diced
- 1 Courgette, sliced and chopped
- 100g Mushrooms, chopped
- ½ Aubergine, cut into small cubes
- 400g Tinned tomatoes
- A pinch of dried oregano
- 200g Pasta, rigatoni
- STEP 1
Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for a couple of minutes, then add the onion and fry for three or four minutes, till it turns translucent.
- STEP 2
Add the carrot, coat in the oil, cook for another four or five minutes, then add the aubergine, pepper, mushroom and courgette and cook for another five minutes, or until the veg soften. Add extra olive oil if necessary.
- STEP 3
Add the tin of chopped tomatoes to the saucepan, turn up the heat and bring to the boil, then reduce to a simmer. Add a little extra water if necessary. Add the oregano, stir then cook for another 10-15 minutes, or till the veg are all soft.
- STEP 4
While the pasta sauce is cooking, cook the rigatoni in a pan of boiling, slightly salted water - around 12 minutes or according to packet instructions - until pasta is cooked.
- STEP 5
Drain the rigatoni well, then stir in the vegetable sauce till pasta is well-coated, and serve. Cut the rigatoni tubes into halves or quarters if they are too big for little mouths to manage.