Lunch meal prep made easy

Pasta is one of the most versatile foods out there. Learning a few pasta dishes can keep dinners (and lunches!) exciting, nutritious and delicious.

This recipe is just a base. We've kept it vegan, but you could add some cheese (parmesan would be our go to) or meat if you wanted to add to it.

Why not add mozzarella and turn it into a pasta bake by popping it into the oven for 30 minutes?

Can I freeze it? This recipe is best served fresh and doesn't freeze very well. You can batch cook it and keep it in containers to take for lunch though! There are microwaves dotted around our campuses for you to use.

Serves: 3-4 people (depending on how hungry you are)

Cost per serving: £2

Ingredients

450g pasta

2 tbsp olive oil

3 cloves garlic, crushed

1 large onion, diced

2 peppers, sliced

1 courgette, sliced

1 tin chopped tomatoes

1 pack cherry tomatoes, sliced

Small pack of sliced mushrooms

Small pack of spinach

1 tsp Italian seasoning

Optional: fresh basil. Keep a small basil plant on your kitchen windowsill for an easy supply.

Optional: parmesan or vegan alternative

Method

Boil a large pot of salted water, and cook pasta for 10-12 minutes, until al dente.

Heat olive oil in a large pan over a medium heat. Add the garlic and onion, and cook for 2-3 minutes. Add the peppers, courgette and mushrooms. Season lightly with salt and pepper. Cook for 6-8 minutes, stirring occasionally.

Stir in the cherry tomatoes and cook for 2 minutes. Then add the chopped tomatoes and Italian seasoning. Simmer for 5-7 minutes. Add the spinach and cook until wilted.

Add the cooked pasta to the pan.

Serve immediately with optional cheese and fresh basil.