3 pan pasta

    1 hour 5 min

    This is a light vegetarian pasta recipe. Serve with some fresh salad in an Italian vinaigrette dressing.

    Merseyside, England, UK
    1 person made this

    Serves: 6 

    • 400g pasta
    • 2 courgettes, sliced
    • 200g mushrooms, sliced
    • 1 onion, chopped
    • 3 peppers, chopped
    • 1 tin chopped tomatoes
    • 1 tablespoon mixed herbs
    • 2 teaspoons ground cumin
    • 2 teaspoons garam masala
    • 500g very low fat natural yoghurt

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In saucepan, bring water to the boil, stir in pasta, and cook until soft. Drain; set aside.
    2. Slice and dice the courgettes, mushrooms, onions and peppers Add to a frying pan with a little water to sweat them until soft.
    3. Add chopped tomatoes, mixed herbs, cumin and garam masala to another pan and cook and stir until bubbling. Once cooked, remove from heat and stir in natural yoghurt to make it creamy.
    4. Now combine all three mixtures into a mixing bowl and mix thoroughly.


    Spaghetti doesn't really work for this recipe, but the other pastas are fine.


    It is possible to add meat or fish to the recipe, but in my view it spoils the taste.

    Serving suggestion

    For Slimming World followers: This recipe originally had another stage to the method. After mixing together, pour into an oven dish and cover with grated cheese. Bake in a moderate oven until cheese is melted. This extra stage obviously uses cheese, so you would have to either use a Healthy Extra or syn the cheese. If you decide to do this, remember that whatever cheese you use can be divided by 6 to get the syn value for a portion.

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