Rich vegetable pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | New potatoes; sliced (4 oz) |
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 75 | grams | Mushrooms; quartered (3 oz) |
| 4 | teaspoons | Schwartz Pasta & Pizza Seasoning |
| 1 | tablespoon | Red wine vinegar |
| 2 | tablespoons | Tomato puree |
| 1 | 400 gram tin chopped tomatoes; (14 oz) | |
| 1 | teaspoon | Sugar |
| 75 | grams | Mange tout; halved (3 oz) |
| 1 | 227 gram tin butter beans; drained and washed | |
| ; (8 oz) | ||
| 25 | grams | Fresh Parmesan cheese; grated (1 oz) |
| 175 | grams | Spaghetti; (6 oz) |
Directions
Par-boil the potatoes for 5 minutes until tender. Drain. Meanwhile, heat the oil and fry the onion, mushrooms and 3 tsp Pasta & Pizza Seasoning for 4-5 minutes. Stir in the vinegar, tomato puree, chopped tomatoes and sugar.
Bring to the boil. Cover and simmer for 5 minutes. Add the Parmesan.
Cook the spaghetti according to the pack instructions. Drain and stir in the remaining 1 tsp of Pasta & Pizza Seasoning.
Serve the vegetables on a bed of spaghetti.
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Converted by MM_Buster v2.0l.