Save for later

Pasta in brodo

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
A great dish to use up dried, broken-up pasta and any vegetables you fancy.
Serves
2
Prep
10 minutes
Cook
10-15 minutes
Each 484g serving contains (excludes serving suggestion)
KCal
401
Carbs
60.00g
Fibre
15.30g
Protein
15.60g
Fat
8.70g
Saturates
1.60g
Sugars
17.70g
Salt
1.60g
Portion Fruit & Veg
4
Ingredients
Ingredients
120g wholemeal pasta shapes (dried weight)
dash olive oil
1 onion, finely chopped
1 yellow pepper, chopped
1 carrot, diced
300ml vegetable stock, or 500ml reduced-salt vegetable stock
1 heaped tsp dried oregano
2 large vine tomatoes, chopped
50g frozen soya beans, defrosted
2 cabbage leaves, chopped
2 tsp pesto
Parmesan cheese, to serve
Method
  1. Add the pasta to a pan of boiling water, cook for 8 minutes, then drain.
  2. Meanwhile, add the oil to a pan and mix in the onion, yellow pepper and carrot. Stir regularly for 5 minutes, until starting to brown.
  3. Add the stock and oregano, bring to the boil, then reduce the heat and add the soya beans and cabbage. Bring back to a gentle boil, stirring regularly for 2 minutes.
  4. Add the pasta, bring back again to a gentle boil, then remove from the heat.
  5. Divide into two bowls and add a blob of pesto to each. To serve, sprinkle with plenty of black pepper and a little parmesan cheese.
Chefs tips
  • This is great for using up any dried, broken-up pasta and almost any vegetables.
  • Choose reduced-salt stock to lower the salt in this dish, or make your own.
  • Freezing instructions:¬†Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk