Sun-Dried Tomato & Pepper One Pot Pasta

• Vegan tomato pasta dish.
• Makes 4 servings.
• Can easily be made gluten-free.

Chopped Peeled Tomatoes 400g, Organic (Biona)

400g Chopped Tomatoes.

Italian Mixed Herbs 50g (Hampshire Foods)

1 Tablespoon Italian Mixed Herbs.

Linguine, Wholewheat Organic 500g (La Bio Idea)

250g Wholewheat Linguine.

Sun-Dried Tomatoes 500g, (Healthy Supplies)

5 Sun-dried Tomatoes.

Tomato & Herb Stock Cubes 66g (Kallo)

1/2 Tomato & Herb Stock Cube.

Tomato Puree Double Concentrate, Organic 130g (Essential)

2 Tablespoons Tomato Puree.

Other Ingredients

• 1 Medium White Onion
• 2 Cloves of Galic
• Fresh Basil
• 2 Peppers (Red/Green/Yellow)
• 100g Mushrooms

Method

1. Fill up a small bowl of water and add 5-6 sun-dried tomatoes, leave to soak.
2. Heat up a pan with 2 tablespoons of your favourite cooking oil.
3. Add diced onions, cook for 2 minutes.
4. Add sliced peppers, cook for 2 minutes.
5. Add chopped mushrooms, cook for 2 minutes.
6. Add garlic & 1 tablespoon of Italian mixed herbs, cook until onions are translucent and vegetables softened.
7. Add the chopped tomatoes, two tablespoons of tomato puree and half the leftover can filled with cold water.
8. Simmer for 5 minutes.
9. Break the linguine in half and add to the pot laying down. Gently stir the pot so the pasta is covered.
10. Chop and add the soaked sun-dried tomatoes.
11. Simmer for ten minutes, stirring occasionally.
12. Scoop from the pot and serve.