| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil; (1 to 2) |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; crushed |
| 1 |
|
Celery stalk; chopped |
| 1 |
|
Carrot; diced |
| 1 |
pk |
MAGGI Hearty Beef & Tomato Soup Mix |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Cinnamon |
| 1 1/4 |
ts |
Turmeric |
| 4 |
c |
Water |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
MAGGI Large Penne |
|
|
Freshly ground black pepper |
| 2 |
tb |
Chopped fresh coriander or parsley |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Heat the olive oil in a saucepan.
Add the onion, garlic, celery and carrot, and cook for 3-4 minutes.
Combine the soup mix, spices, water and tomato paste.
Add to the pan. Bring to the boil, stirring, then simmer over a low heat
for 5 minutes.
Add the pasta. Bring to the boil, stirring, then simmer for a further 11
minutes or until the pasta is cooked.
Season with black pepper and stir in the herbs before serving.
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