John Myers
Ingredients for 4 servings:
- 400g farfalle
- 3 spring onions
- 6 mushrooms
- 1 pack of frozen vegetables (stir-fried vegetables)
- 500 g tomatoes, pureed
- 400 g tomatoes, chopped
- 500 ml vegetable stock
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
delicious homemade creation
Thaw the frozen vegetables in a saucepan with 1 tablespoon of water. In the meantime, slice the spring onions into rings, thickly slice the mushrooms, halve them, and add both to the vegetables in the pan. Sauté everything, stirring occasionally. Mix the pureed and chopped tomatoes with the vegetables and add about 250 ml of vegetable stock. Bring to a boil, then stir in the raw pasta. Bring back to a boil, and simmer with the lid partially closed until the pasta is cooked but still firm to the bite. Season with salt and pepper and add the remaining stock if needed, stirring frequently.
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