Chop chop chop bish bash bosh and it’s done. Easy mid-week dinner ahoy. If you’re not in the mood for pasta, make the veg (stir in a little plain flour too), pop it in an oven proof dish, fling on some puff pastry et voila! You’ve made a pie. Or add in shredded cooked chicken, bits of crispy bacon, chunks of good ham – the options are endless.
2 sticks of celery
1 red pepper
1 handful of chopped parsley
1 handful of chopped dill
Salt & Pepper
A splash of white wine
A splash of cream
A stock cube or two (or I use a tsp of Marigold veg bouillon)
Cheddar or Parmesan to serve
Pasta of choice, quantity depending on how hungry you are
- Chop all of the veg into roughly 0.5cm pieces.
- Put your pasta on to cook in plenty of boiling water with a pinch of salt.
- Fry the onion in a little olive oil until starting to soften but not colour, then add in the celery and carrot and continue to cook.
- Add in all of the other veg, keep on cooking for another few minutes.
- Pour in a splash of white wine, crumble in stock cube and keep stirring. Season to taste.
- As soon as your pasta is cooked, scoop out a large spoonful of cooking water and add to the veg, stir in
- When cooked through, add a splash of cream and stir through the herbs.
- Serve with a grating of cheese. And more white wine.