1 Pot Veggie Basil Pasta

  • Jennifer Morgan



  • 100g baby spinach leaves
  • 200g cherry tomatoes
  • 1 small onion
  • 3 cloves garlic, finely sliced
  • 1 red chilli, finely chopped
  • 200g tagliatelle
  • 2 tbsp olive oil
  • 600 ml water
  • 50g pecorino cheese, grated
  • A small handful of basil leaves, roughly chopped
  • Sea salt and ground black pepper



Arrange the tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Nestle the tagliatelle in the centre of the pan and pour over the olive oil and 600ml of water.

Step 2

 Place the pan over a medium high heat and bring the contents of the pan to the boil. Using a tongs, stir the pasta regularly and cook for about 9 minutes until it’s cooked and the liquid has nearly evaporated creating a sauce.

Step 3

Remove the pan from heat and stir through the pecorino cheese and basil. Season with salt and black pepper to serve.

Stainless Steel Pineapple Peeler

This is a 3 in one tool, coring slicing and peeling the pineapple in one swift move. Easy operation from the Ergonomic design allows quick and efficient slicing. Cut the whole pineapple at once, or cut slice by slice.

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