Carrot and Tomato Pasta Salad
SERVES 4
300g farfalle (bow-shaped) dried pasta
1 tbsp olive oil
2 carrots, grated
1 onion, finely chopped
1 garlic clove, finely chopped
1 x 400g tin of chopped tomatoes 100g sour cream
Salt and black pepper 1 Put a large frying pan on a medium heat and add the oil, onion, garlic and cook for five minutes.
2 Add the carrot and tomatoes and cook for a further 15-20 minutes, until the carrot has completely softened.
3 Meanwhile, place a large saucepan of water onto a high heat and bring to the boil. Add the pasta and cook as per packet instructions.
4 Take the frying pan off the heat and add the sour cream. Stir thoroughly until completely mixed through. Season with salt and pepper.
5 Drain the pasta and add this to the carrot and tomato mixture, stirring so that all of the pasta is covered with sauce. Serve cold for a delicious lunchtime alternative, which your kids will love!