1. Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions. Drain, reserving 1 cup pasta water, then rinse.

2. Heat a large frypan with 1 tbsp oil over medium-high heat. Add chicken mince and cook for 4-5 minutes, breaking up any lumps with a wooden spoon (see notes).

3. Slice spring onions and celery. Grate carrot and zucchini. Dice capsicum and crush garlic. Add to the pan as you go and cook for a further 5 minutes, or until softened.

4. Stir in tomato sugo, reserved pasta water (we used 1 cup) and roughly 1 tbsp thyme leaves. Simmer for 5-7 minutes.

5. Add drained pasta to pan, toss to combine and season to taste with salt and pepper.

6. Serve at the table. Sprinkle with extra thyme leaves and parsley.

Notes:
If you would like to fully hide the vegetables for the kids in this dish, use a food processor to finely chop all vegetables, prior to cooking in the pan with the chicken.

Grate over some parmesan if you like!

Gluten friendly option - pasta is replaced with GF pasta.

farfalle pasta 500g
chicken mince 600g
spring onions 1/2 bunch
celery 1 stick
carrot 1
zucchini 1/2
red capsicum 1/2
garlic 2 cloves
tomato sugo 1 jar (500g)
thyme 1/4 packet
parsley 1/2 bunch

From your pantry:
oil (for cooking), salt, pepper