I’ve been following the wonderful Kayla at My Lovely Little Lunch Box for a few years now and love her beautiful, healthy recipes. Today she is very kindly sharing an easy, veggie packed mid week recipe. I cooked this for my kids last night and they LOVED it.
Thank you so much Kayla!
What’s for dinner tonight? Try this veggie packed chicken bolognese! This super simple mid-week dinner…
- Sneaks extra veggies into your kids
- Is a hit with fussy eaters (no veggies to be ‘seen’)
- Leaves you with leftovers for lunch boxes
- Is freezer friendly
- Comes together in 35 minutes
- Can be made ahead of time
- And is absolutely delish!
I promise, this easy peasy pasta recipe will become a ‘go-to’ family favourite – give it a go today! Happy cooking! Kayla x
Veggie Packed Chicken Bolognese
PREP TIME: 15 MINS
COOK TIME: 20 MINS
500 grams short pasta (penne, fussili or rigatoni)
1 red onion, finely diced
1 large sweet potato, grated
1 carrot, grated
1 zucchini, grated
2 cloves garlic, minced
Olive oil, to fry in
500 grams chicken mince
2 heaped tablespoons tomato paste
800 ml tomato passata
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
Sea salt and pepper, to season
To serve; grated parmesan cheese and basil leaves
Bring a large pot of water to the boil. Season with salt, add pasta and cook according to packet instructions. Drain and set aside.
Meanwhile, place a large saucepan over medium heat, drizzle in a little olive oil and add the onion, sweet potato, carrot, zucchini and garlic. Sautee for 8-10 minutes, stirring continuously (adding a splash of water when necessary) or until the vegetables are cooked and tender. Remove the sautéed veggies and place onto a plate.
Return the saucepan to the medium-high heat, drizzle in a little olive oil and add the chicken mince. Cook for 8-10 minutes, stirring occasionally or until the mince is golden and cooked through. Add the tomato paste and cook for 2 minutes, stirring continuously. Return the cooked vegetables to the chicken mince and stir to combine. Add the tomato passata, balsamic vinegar, sugar, season with salt and pepper and stir to combine. Bring to the boil, reduce heat to low and simmer the sauce for 10 minutes or until slightly thickened.
Combine the pasta and sauce and stir to combine. Serve with grated parmesan cheese and picked basil leaves.