Make extra and use it for lunch the next day, delish!
- 240g wholewheat pasta
- 1 can of tinned tomatoes
- 1 vegetable stock pot
- 2 cloves garlic
- 1 large red onion
- 1 green pepper, thinly sliced
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 3/4 tsp chilli powder
- 1 tsp cumin
- 1/4 tsp ground oregano
- 2 leaves of corriander
- 600ml water
- 80ml low fat natural yogurt / soya yogurt
Put a pot of water onto boil for the pasta and cook according to instructions.
In meantime in another put put in tomatoes, stock, onion, garlic, peppers, red-pepper flakes, salt, cumin, chili powder, oregano and in a large pot, over a medium heat.
Once the pasta has cooked, drain and rinse it off in a colander, then add it to the tomato mixture. Once it’s boiling turn down the heat and leave to simmer for about 10 mins.
When ready to serve, take the pot off the heat, stir in the yogurt, add some chopped corriander and serve.