This is the perfect Spring/Summer lunch or dinner recipe that you can easily cook up for you and the family to enjoy for a delicious al fresco meal. I’ve become slightly obsessed with the one pan method of cooking pasta, because not only does it reduce the amount of washing up, but I also find it results in perfectly flavoured and al denté pasta.
This dish is packed full of Mediterranean flavours, colour and a healthy portion of veggies too! The tomatoes and olives provide an incredible richness and as the pasta cooked amongst these and the veggie stock, it’s creates it’s own creamy sauce without you actually having to add any in!
It’s ideal for our current lockdown situation here in the UK because most of the ingredients used are things that can be found in your kitchen cupboards & are long life products. As for the veggies, you can mix and match these to suit whatever you have on hand or need to use up in the fridge.
This is something that we’ve actually been really good at in my house over the past couple of months. We’ve been making a conscious effort to utilise everything that we have in the fridge and make the most of our produce, rather than popping to the supermarket just because we fancy something. It’s amazing to see what you can rustle up from few simple ingredients when you put your mind to it and I love how it challenges me to experiment with different ingredients and try out new combinations!
