A quick and easy supper for 2.
150g Pasta Shapes
30ml Rapeseed Oil
1 small Onion, finely chopped
1 clove Garlic, finely chopped
1 Bay leaf
1 medium Carrot, cut into Julienne (thin strips)
1 medium Courgette, cut into Julienne (thin strips)
100g Mushrooms, sliced
400g Tomatoes (tinned or fresh, chopped)
Salt & pepper to taste
25g Fresh Parmesan, grated
1. Put a large pan of water on to boil for your pasta.
2. Heat your oil and gently fry the onion, garlic and bay leaf together until the onion is transparent.
3. Add your carrot, mushrooms and courgettes and cook for a further 2 minutes on a high heat.
4. Remove the vegetables from the pan and set aside.
5. Add your pasta to the boiling water and cook for 10 minutes.
6. To the juices in your pan, add the tomatoes, salt and pepper and cook for 10 minutes.
7. Return the vegetables to the pan to warm through.
8. Drain the pasta.
9. Add the pasta to your vegetables and mix well.
10. Serve sprinkled with freshly grated Parmesan.
Continuing the pasta and vegetarian theme of recipes. This is a mixture of pasta, vegetables and a creamy, cheese flavoured béchamel sauce. Simply delicious!
This was a double layered vanilla traybake. Commissioned by Lynn for her husband Ronnie’s 50th birthday. It was also their 5th wedding anniversary around the same time so I decided to make 2 little ducks swimming on a heart shaped pond in his garden.
Being a keen gardener of both flowers and a little vegetable plot, Lynn had asked me to make his cake to that theme.
I loved the collection of this one, as he was taken out on a ‘magical mystery tour’ in the car and ended up at my house to receive his cake!