I must admit – I don’t know if I can claim this recipe as my ow. This is one that Rosco sometimes makes when he cooks, and that I’ve started cooking every now and again too.
It packs a whole bunch of veggies into a standard tomato pasta, and makes heaps for lunchtime leftovers (woohoo).
- 2 stalks celery (or a few more)
- 4 mushrooms
- 1 carrot (or two if you like)
- 2 shallots
- 1 packet of spinach
- Bunch of herbs
- Instant Pasta
- Olive oil
- 2 tins diced tomatoes
Get the mushrooms, onion, herbs, carrot and celery and give them a blast in the food processor.
Heat a heavy based saucepan and put a dash of olive oil in the base, and add the veggie mix and stir for about a minute or so. Add the tinned tomatoes and then put the lid on the saucepan and let simmer for about 15 minutes.
Cook the pasta according to packet instructions. When the pasta is cooked, check the sauce and season with salt and pepper to taste. Add the spinach and pasta to the saucepan, give it a stir and serve.
Ross likes his with parmesan, I like mine with balsamic vinegar.
And… it makes leftovers. Yeehaah.