From My Kitchen

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.

Ingredients

1 onion

2 sticks of celery

1 carrot

1 courgette

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

Method

1. Chop all of the veg into roughly 0.5cm pieces.
2. Put your pasta on to cook in plenty of boiling water with a pinch of salt.
3. 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.
4. Add in all of the other veg, keep on cooking for another few minutes.
5. Pour in a splash of white wine, crumble in stock cube and keep stirring. Season to taste.
6. As soon as your pasta is cooked, scoop out a large spoonful of cooking water and add to the veg, stir in
7. When cooked through, add a splash of cream and stir through the herbs.
8. Serve with a grating of cheese. And more white wine.