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Pasta Recipe #1 |
Secret Vegetable Pasta |
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This pasta recipe is a great way of using up seasonal veg box leftovers.
And it's a great way of sneaking in some extra veggies without any fussy eaters noticing!
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Ingredients |
Serves 4
Enough pasta for 4
150g fresh tomatoes
2 small courgettes
10 (or so) runner beans
150g butter beans (or chick peas / kidney beans)
1 heaped tablespoon of pesto
100ml creme fraiche or natural yoghurt
Knob of butter & tablespoon of olive oil
50g grated Cheddar (optional) |
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Method |
- Wash and trim the courgettes. Slice them or chop them into 1 cm pieces.
- Wash the tomatoes and cut into halves or quarters, depending on their size.
- Wash the runner beans and slice them into 2cm chunks
- Cook the pasta according to the packet instructions
- While the pasta is cooking, heat the butter and oil in a pan. Add the tomatoes and courgettes. Mix well. Cover and cook on a low heat until the courgettes are soft. Stir occasionally.
- Add the runner beans and butter beans to the pasta 4 minutes before it is due to finish.
- Add the creme fraiche, cheese and pesto to the tomato and courgette sauce. Use a hand blender to puree until smooth.
- Drain the pasta and mix with the sauce.
That's two extra vegetables hidden in the sauce!
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Time From Cupboard-To-Table |
15-20 minutes
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Notes & Variations |
Experiment with your own mix of vegetables.
This sauce is a great way of using end of season courgettes that might be a bit too big and watery to use in a salad.
We used yellow courgettes in our test of this recipe, which gave the sauce a lovely creamy colour. Green courgettes would give a different colour, but would still go well with the pesto. |
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Ratings & Reviews |
| Rating |
Comments |
| 9/10 |
This was really good, and really, really filling. I didn't put the cheese in though (calories) but did add some salt and a little more pesto. The rest of the family grated some parmesan over the top - delicious apparently |
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Rate It! |
Have you tried this recipe? Tell us what you think of it.
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