Med veg chicken and pasta. It's fab for using leftover chicken too (you can adapt for other meats etc too)
Serves 2 adults 1 young dc.
Takes 30min.
Half to one whole red onion
1 large potato
1 courgette
1 aubergine
2 peppers.
Shredded chicken in whatever quantity you have.
Dried pasta in whatever you have.
Peel potato cut into small cubes.
Boil for 3 minutes on high. While they're boiling cut everything else into strips or cubes.
Cover a roasting tin in a layer of oil (only need a small amount spray on 1cal oil is good for these situations) optional.
Add any herbs you like (parsley is nice imo) optional.
Mix half a teaspoon soy sauce, 1 tablespoon of tomato purée. 3 tablespoon of water or stock.
Place the veggies in the tray. Drizzle the sauce on top. You can roast them for 5 mins prior to adding the sauce if you like it crispier, then just cook for 10 mins (otherwise just cook for 15min)
While this is cooking boil some pasta.
Again, it's a free for all with herbs. But this is optional.
When the pasta is almost cooked, add the cooked shredded chicken to heat up. After a minute or two, drain.
Mix it together.
Lovely 
Can be frozen well. Just ensure you heat it thoroughly.
Hidden veg pasta sauce.
Serves 4
Tomato purée and chopped tomatoes mixed together with one mug of stock (oxo etc is fine)
Add basil, parsley, 2 bulbs garlic and 1 whole chopped onion. (You need these things to cover the taste)
Roughly chop a courgette, carrot and a large mushroom or a handful of small ones.
You can also add canned chickpeas or lentils as they'll work well.
Cook on medium for 20mins.
Cool a little, then blend with a stick blender or jug blender.
Then reheat (unless you have a blender that is ok with high heat so did not need to cool) or freeze immediately.
Can also be used as a base for casseroles and chilli.
Hope this helps.