- 1l hot vegetable stock
- 400g tin chopped tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 100g thin spaghetti, broken into short lengths
- 350g frozen mixed vegetable
- 4 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- drizzle of olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- coarsely grated vegetarian parmesan-style cheese, to serve
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Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.
The easiest way to break the spaghetti is to wrap it in a clean tea towel and, holding it with both hands, bash it against the side of a table to break it into small pieces.