Delicious Peri-Peri Pasta One Pot

Ingredients

• Vegetable oil
• 2 cloves garlic, thinly sliced
• 1 red pepper, sliced into cubes
• 1 tbsp peri-per seasoning
• 1 tsp of each spice: smoked paprika, cumin, coriander, turmeric, paprika
• 1 tbsp tomato puree
• 1 can chopped tomatoes
• 1 tsp mixed herbs
• 1 litre of stock
• 1 tsp bouillon
• Pasta
• Parmesan, grated
• 250ml Greek yoghurt – full fat so it doesn’t curdle
• Optional for extra fibre: peas, tomatoes, spinach

Method:

1. On a medium heat, fry the oil, garlic and red pepper until they soften. Then, mix in all of the spices.
2. Mix in the tomato puree, chopped tomatoes and mixed herbs. Cook for around 5 minutes until the flavours become fragnant.
3. Prepare 1 litre of stock with bouillon and pour into the pot along with your pasta. Cook for 10-12 minutes or until the pasta is cooked. Remove from the heat.
4. Mix parmesan into the pot. Leave to cool (so the yoghurt doesn’t curdle) for a few minutes whilst you lay the table. Stir in Greek yoghurt.
5. If you choose to add extra veggies such as spinach or peas, add this half way through cooking the pasta.