Ingredients
1liter hot vegetable stock400g tin chopped tomatoes
100g thin spaghetti, broken into short lengths
300g frozen mixed vegetables (carrot, corn, peas)
4 tbsp pesto
olive oil
coarsely grated vegetarian parmesan-style cheese
Method
- Bring stock to a boil with tomatoes in a dutch oven.
- Add spaghetti and cook for 6 minutes or until done.
- A few minutes before the pasta is done, add vegetables and bring back to the boil.
- Simmer for 2 minutes until everything is cooked.
- Serve in bowls. Drizzle pesto and oil and springkle with parmesan.
Cookware you can use for this recipe
TIVOLI® Comfort Grip
Casserole
Vegetarian Minestrone
Mushroom & Potato Curry
Asparagus Cream Pasta
Vegetarian Lo Mien
Vegetarian Paella
PANTRY BOX
