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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.