Advertisement

Ingredients

  • 1l hot vegetable stock
  • 400g tin chopped tomato
  • 100g thin spaghetti, broken into short lengths
  • 350g frozen mixed vegetable
  • 4 tbsp pesto
  • drizzle of olive oil
  • coarsely grated vegetarian parmesan-style cheese, to serve

Method

  • STEP 1

    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.

  • STEP 2

    Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

RECIPE TIPS

BREAKING SPAGHETTI
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.

Recipe from Good Food magazine, March 2007

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.111 ratings
Advertisement
Advertisement
Advertisement