This light and easy-going recipe is packed with flavour and healthy low-calorie goodness. A perfect mid-week meal and great for office lunches the next day.
Try stirring in some black olives and serve sprinkled with some grated parmesan and shredded basil leaves.
2 tbsp olive or cooking oil
1 red onion, chopped
1 red/orange pepper, chopped
1 courgette, chopped
1 aubergine, chopped
2 garlic cloves, crushed
1 tsp chilli flakes (or chilli powder)
1 tsp dried oregano
400g penne pasta
300g tomato purée
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, add the oil and allow to heat. Add the onion, garlic, pepper, courgette, and aubergine and stir regularly for ~3 minutes until the veg begins to soften, then press CANCEL.
Add the chilli flakes (or powder), oregano, pasta and tomato puree. Stir everything together then flatten out the pasta and add just enough water to cover the pasta.
Put the lid on and close the pressure valve then select the PASTA function and adjust the time to 6 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.