Tomato Mixed Vegetable Pasta

Why people make this dish

Not every healthy meal needs to be a long-simmered soup. On busy days when the heat takes away your appetite, a light pasta tossed with seasonal vegetables and a tomato sauce base can be just as nourishing — and a lot quicker. The combination of tomatoes, peas, potato, and corn makes for a colourful, satisfying bowl that is genuinely low in fat and cholesterol. Parsley added at the end brings a fresh herbal note and, as a bonus, is traditionally considered supportive for kidney health.

Method

1. Bring a pot of water to a boil. Cook the pasta and the whole potato (skin on) together for about 12 minutes until both are tender. Drain and rinse under cold water. Peel the potato and cut into small cubes.
2. Cut the tomatoes into small chunks. Thaw the peas and corn if frozen. Rinse and finely chop the parsley.
3. In a saucepan, bring about 450 ml of water to a boil. Add the canned tomato sauce and stir until dissolved and simmering.
4. Add the tomato chunks, green peas, corn kernels, and diced potato. Cook for a few minutes until everything is warmed through and the tomato softens.
5. Add the cooked pasta, stir to combine, and sprinkle over the chopped parsley. Mix well and serve immediately.

Nourilo’s Tips

If you do not have canned tomato sauce, a can of borscht soup or oxtail soup works equally well as the base and gives the dish a different but very pleasant flavour. The dish is versatile — adjust the vegetable mix to whatever you have on hand.