Rich vegetable pasta

Yield: 4 servings

Measure Ingredient
100 grams New potatoes; sliced (4 oz)
1 tablespoon Olive oil
1 \N Onion; chopped
75 grams Mushrooms; quartered (3 oz)
4 teaspoons Schwartz Pasta & Pizza Seasoning
1 tablespoon Red wine vinegar
2 tablespoons Tomato puree
1 \N 400 gram tin chopped tomatoes; (14 oz)
1 teaspoon Sugar
75 grams Mange tout; halved (3 oz)
1 \N 227 gram tin butter beans; drained and washed
\N \N ; (8 oz)
25 grams Fresh Parmesan cheese; grated (1 oz)
175 grams Spaghetti; (6 oz)

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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