One-pot wonder recipes Archives

One-pot wonder

One-pot herbed chicken with pasta

40-50 minutes

Chicken recipes

Sundried tomato chicken espetadas

Beef recipes

Lamb shank potjie with dombolo

2 hours

Bacon recipes

Cheesy mushroom-and-bacon rigatoni bake

1 hour

Cheat recipes

Indian baked spiced beans

30 minutes

Mexican one-tray roast minestrone

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

800 g Woolworths Roma tomatoes, halved and quartered
350 g Woolworths exotic tomatoes
1/2 head garlic
1 - 2 shallots, sliced
1 x 50 g box Woolworths enchilada spice
5 T olive oil
sea salt, to taste
1 x 500 ml carton Woolworths vegetable stock, heated
200 g Woolworths penne pasta
1 T smoked paprika
2 garlic cloves, sliced
1 T tomato paste
1 x 400 g can chickpeas, drained and rinsed
sour cream, for serving
basil, for serving

Method

1. Preheat the oven to 200°C. Place the tomatoes, garlic, shallots and half the enchilada spice in a deep roasting pan. Drizzle with 2 T olive oil and season with salt. Roast for 20 minutes.
2. Add the hot vegetable stock and pasta to the tomatoes, adding extra hot water to just cover the ingredients if necessary. Roast for 30 minutes, or until the pasta is tender.
3. Fry the garlic in the remaining olive oil with the paprika, tomato paste and remaining enchilada spice. Toss the chickpeas in the pan.
4. Serve the minestrone in bowls, topped with the chickpeas, flavoured oil, sour cream and basil.

Find more soup recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Bredie

One-pot herbed chicken with pasta

Jollof one-pot rice

Boerewors-and-chickpea stew

Cheesy tomato chicken bake

Sundried tomato chicken espetadas

Oxtail stew

Lamb shank potjie with dombolo

Cheesy mushroom-and-bacon rigatoni bake

Easy curry tray bake

Indian baked spiced beans

Mexican one-tray roast minestrone

Mexican one-tray roast minestrone

Ingredients

Method