Pasta in brodo
prep: 10 minutes
cook: 10-15 minutes
serving: 2
Nutrition Facts
each serving
KCal
463
Carbs
60.4g
fiber
15g
Protein
15.8g
Fat
14.3g
Saturates
2.3g
Sugars
17.6g
Salt
0.51g
Fruit/Veg Portion
4
Ingredients
all 12 types- 120g wholemeal pasta shapes (dried weight)
- 1 tbsp 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 fresh frozen endamame beans, defrosted
- 2 cabbage leaves, chopped
- 2 tsp pesto
- 10g Parmesan cheese, to serve
Directions
5 steps in totalStep 1
Add the pasta to a pan of boiling water, cook for 8 minutes, then drain.
Step 2
Meanwhile, add the olive oil to a pan and mix in the onion, yellow pepper and carrot. Stir regularly for 5 minutes, until starting to brown.
Step 3
Add the stock and oregano, bring to the boil, then reduce the heat and add the endamame beans and cabbage. Bring back to a gentle boil, stirring regularly for 2 minutes.
Step 4
Add the pasta, bring back again to a gentle boil, then remove from the heat.
Step 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.
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