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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

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A star rating of 4.4 out of 5.114 ratings
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