This is my “I can’t be arsed going to the shops” recipe. It’s a good way to use up leftover vegetables and pasta too. I always keep frozen vegetables in the house so I can make healthy meals without having to go out and buy fresh stuff first. My kids mostly just pick the pasta out of this, eating around everything that is a vegetable/could be posing as a vegetable – but with their fussiness levels, that is to be expected. You can use any veg you like. It’s good with a mixture of root veg/greens/pulses.
Ingredients
1 onion
2 cloves garlic
2 carrots
1 potato
2 large mushrooms
1 tin of chopped tomatoes
900ml veg stock
Two handfuls of random pasta shapes
Broccoli/frozen green veg
Large handful of peas/beans
1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
Generous shake of sugar
Salt and pepper to taste
Method
Fry garlic, onion, chopped carrots, potatoes, mushrooms (all fresh veg) in oil until onions are clear. Add tin of tomatoes and stock, herbs/seasoning and cook on medium heat for 15 mins. Add pasta and lower heat. Add frozen veg and beans/peas for last few minutes. Allow it to cook until thickened and flavours developed. This is good with homemade bread and cheese sprinkled on top.
The Funky Thrifter 