Ingredients

• Fusilli pasta, wholewheat (60g dried weight)
• Chopped tomatoes (small tin – 200g)
• Tomato puree (15g)
• Turkey rashers (3 rashers – 75g)
• Onion (80g)
• Mushrooms (80g)
• Courgette (80g)
• Mixed herbs, Worcester sauce, and black pepper, to taste

Method

1. Put the pasta on to boil, according to packet instructions (usually takes about 13 minutes.)
2. Chop the turkey rashers into small pieces and fry, using a little spray-oil in a non-stick frying pan, over a medium-high heat.
3. Chop the onions, courgette and mushrooms into chunks
4. Once the turkey rashers are cooked, turn down the heat and add the vegetables and cook for another five minutes or until soft.
5. Add the chopped tomatoes and tomato puree.
6. Add a sprinkling of mixed herbs and black pepper, and a dash of Worcester sauce, to taste.
7. Drain the pasta, and serve.

Nutritional information