2 carrots diced
2 courgettes diced
small bowl of frozen garden peas
[ I made double needed for last nights lasagna ]
small bowl of soup pasta or chopped up spaghetti
1 pint of home made veg stock or made up veg stock
1 pint of passata or two cans of chopped tomatoes [for a fine sauce liquidize the canned tomatoes ]
4 or 5 cloves of garlic minced and tablespoon of veg oil
ground black pepper
herbs to taste rosemary/thyme/basil/oregano
1 Tablespoon of finely chopped parsley
Cook vegetables starting carrots in cold if not using leftovers in stock with added herbs and seasoning when water is boiling add pasta
When vegetables have softened a little add passata or tomatoes, mix the garlic puree with the vegetable oil and add and mix in well
If using cooked vegetables boil up stock add tomatoes and seasoning and garlic then pasta cook until soft and add vegetables
Add a swirl of home made pesto to serve
[check shop bought Parmesan cheese is not vegetarian ]
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