Paprika & Smokey Cheddar Penne

A recipe for Meat-free Mondays, packed full of veg and the goodness of Smokey Cheese - you will definitely want to try this.

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Cook: 20


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Heat tbsp of olive oil in a pan on a medium heat and add garlic. Fry for 1 min, but be careful not to burn the garlic.
Then, add chopped tomatoes, season to taste, paprika, and red wine vinegar, give it a stir and leave to simmer for 10 mins.
Transfer to a blender or food processor and blitz until smooth and set aside (you could leave this part of the process out if you wish).
Heat another tbsp of olive oil in a pan and add onion and peppers. Fry for 5 mins and add paprika.
Once your onions and peppers are soft, add pasta and tomato sauce. Mix that all together and add spinach, basil, a couple ladles of pasta water and smokey cheddar.
Give it all a stir, make sure your cheese has melted and you’re ready to serve.

Nutritional Info

Cals – 492
Carbs – 70g
Protein – 15.6g
Fat – 15g


Serves Serves 4

For The Tomato Paprika Sauce

  • Tbsp of extra virgin olive oil
  • 4 cloves of garlic - finely chopped
  • 1 tin of chopped tomatoes
  • Tbsp of paprika
  • Tbsp of red wine vinegar

For The Penne

  • Tbsp of extra virgin olive oil
  • 1 onion - sliced
  • 2 bell pepper - chopped
  • Tsp of paprika
  • 350g of penne - cooked, reserve pasta water for cooking
  • 2 handfuls of spinach
  • A small bunch of basil - chopped
  • 100g of smokey cheddar

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