Vegetable Hotpot with Pasta Twists
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
250 grams non wheat Pasta2 Tbsp Extra Virgin Oil2 Garlic Cloves1 Onion, Chopped2 Carrots, Chopped2 Courgettes, trimmed and sliced125 grams Button Mushrooms400 grams Tinned Chopped Tomatoes400 grams Tinned Red Kidney Beans300ml (1/2 pint) Vegetable Stock1 Tbsp Cornflour
Cook and drain the pasta according to instructions.
Meanwhile, heat the olive oil in a large saucepan and saute the garlic and onion for 3 minutes over a moderate heat. Add the carrots and cook for a further 5 minutes.
Add the courgettes and mushrooms and continue cooking for a further 3 minutes, stirring occasionally. Add the remaining ingrediants exept the pasta. Stir well than add the cooked pasts.
Bring to the boil, cover, reduce the heat and simmer for about 15 minutes until the vegetables are tender.
Mix the cornflour with a little water to make a smooth paste. Stir into the hotpot and cook for a further 2 minutes, stirring continuously, until thickened. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user ALI8086.
Meanwhile, heat the olive oil in a large saucepan and saute the garlic and onion for 3 minutes over a moderate heat. Add the carrots and cook for a further 5 minutes.
Add the courgettes and mushrooms and continue cooking for a further 3 minutes, stirring occasionally. Add the remaining ingrediants exept the pasta. Stir well than add the cooked pasts.
Bring to the boil, cover, reduce the heat and simmer for about 15 minutes until the vegetables are tender.
Mix the cornflour with a little water to make a smooth paste. Stir into the hotpot and cook for a further 2 minutes, stirring continuously, until thickened. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user ALI8086.
Nutritional Info Amount Per Serving
- Calories: 410.9
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 486.0 mg
- Total Carbs: 72.2 g
- Dietary Fiber: 8.5 g
- Protein: 11.9 g
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