Veggie pasta one-pot
Cut down on washing-up by cooking everything in the same pot for this pasta dish. Adding a few tomatoes and peppers will reap a lot of nutritional benefits
Pepper & mushroom socca pizza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp rapeseed oil
- 70g mushroomsthinly sliced
- 1 pepperhalved, deseeded and thinly sliced
- 2 tbsp tomato purée
- 1 garlic clovefinely grated
- 2 tomatoeschopped
- 2 tbsp chopped basil
- 30g grated mature cheddar
For the base
- 160g chickpea (gram) flour
- 1 tbsp rapeseed oil
Nutrition: Per serving
- kcal481low
- fat17g
- saturates4g
- carbs52g
- sugars9g
- fibre12ghigh
- protein25g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. For the base, put the flour in a large bowl. Whisk in 250ml water to make a batter. Heat the oil in a large, non-stick frying pan. Pour in the batter and cook over a low heat for 4-5 mins until set. Loosen with a palate knife or spatula, turn and cook for 1-2 mins on the other side.
step 2
Meanwhile, for the toppings, heat the oil in a pan over a medium heat and stir-fry the mushrooms and peppers until soft, about 4-5 mins. Mix the tomato purée and garlic in a bowl with 2 tbsp water, then stir in the chopped tomatoes.
step 3
Turn the base out onto a baking tray lined with baking parchment. Spread over the tomato mixture. Scatter over the mushrooms, peppers, half the basil and the cheese. Bake for 5-10 mins until the cheese has melted. Scatter with the remaining basil to serve.
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