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This recipe not only uses up all those pasta re­mains from the back shelf but it also clears out the odds and sods from your veg­etable box in the larder too. Feel free to add what­ever is hang­ing around. In the past on sep­a­rate oc­ca­sions I’ve even added a few ta­ble­spoons of Patak curry paste, pesto and half a tin of beans to this con­coc­tion. Re­ally, any­thing goes.

At the mo­ment I’ve got wilt­ing in the fridge a few sticks of cel­ery, half a sweet potato, half a swede and some car­rots. Th­ese need to be peeled and chopped into 1cm cubes. Dice two onion and plenty of gar­lic, put th­ese into a large saucepan and fry in some olive oil on the hob for about 10 min­utes. Crum­ble in a veg­etable stock cube and add a tin of toma­toes and three pints of wa­ter. Bring to the boil and add your mixed dried pasta, some of which you may want to break up be­fore adding. Drain and rinse a tin of kid­ney beans and add th­ese to the pan. Add a few hand­fuls of green frozen veg­etable for colour to­wards the end of cook­ing. Cook un­til the pasta is soft and the veg­eta­bles are ready. Sprin­kle each por­tion lib­er­ally with grated ched­dar cheese and serve with chunks of a crusty white loaf.

At the end of that, you’ll have enough en­ergy to get on with the next round of spring clean­ing.


Olive oil 2 onions 2 lbs (ish) mixed veg­eta­bles Tin of chopped toma­toes Tin of kid­ney beans Few hand­fuls of frozen green veg­eta­bles Veg­etable stock cube 3 pints of wa­ter 8 oz mixed pasta Ched­dar cheese

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