One-pan ratatouille pasta
- 1tbsp olive oil
- 2 cloves garlic, crushed
- 1tsp chilli flakes
- 300g dry spaghetti
- 500g Frozen Scratch Cook Mediterranean Veg Mix in a Herby Dressing, chop larges veg into small chunks
- 390g carton chopped tomatoes with herbs
- 2tbsp vegetarian green pesto
- 50g grated Parmesan
- 10g basil leaves, torn
In a large pan, heat the oil, add the garlic and chilli flakes and fry for 2 mins.
Add the spaghetti, veg, tomatoes and 400ml water to the pan. Bring to a boil; cook for 10-15 mins until the pasta is done but still firm and the veg is cooked. Swirl through the pesto.
Sprinkle with Parmesan and black pepper, plus the basil leaves and serve.