The Doctors Kitchen

No Chop Pot

Vegan
No Chop Pot
Print
Share:
Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 100 g baby tomatoes
  • 2 tbsp sundried tomato paste
  • 50 g black olives
  • 25 g capers
  • 1 tsp cinnamon (ground)or 1 cinnamon stick
  • 20 g basiltorn (parsley or Rosemary will do, even dried will work)
  • 100 g wholegrain fusillior any wholegrain pasta
  • 1 chopped tomatoes (can)
  • 2 garlic clovesgrated
  • 1 white beans (can)any tinned or cooked beans will do, or lentils
LunchDinner

This punchy pasta dish is loaded with flavour thanks to the use of high-impact ingredients like capers and sundried tomatoes. Proof that you don't need to work hard to make food taste great!

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 100 g baby tomatoes
  • 2 tbsp sundried tomato paste
  • 50 g black olives
  • 25 g capers
  • 1 tsp cinnamon (ground)or 1 cinnamon stick
  • 20 g basiltorn (parsley or Rosemary will do, even dried will work)
  • 100 g wholegrain fusillior any wholegrain pasta
  • 1 chopped tomatoes (can)
  • 2 garlic clovesgrated
  • 1 white beans (can)any tinned or cooked beans will do, or lentils

Heat your oven at 210C

Add all the ingredients (apart from the pasta) to a casserole dish

Put the casserole dish into your pre-heated oven for 30 minutes

Then remove from the oven and let it stand

10 minutes before the end of cooking, cook the pasta in boiling water and when al dente (cooked but firm to the bite) add to the casserole dish out of the oven

Top the dish with some torn herbs and olive oil

Utensils

1 x Large (oven proof) casserole dish 1 x pot to boil the pasta

Related Recipes

get started

The Doctor’s Kitchen App

Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.

SUBSCRIBE

Free 7 day meal plan

Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.

© Copyright 2024 The Doctor’s Kitchen