| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Onions, chopped finely | |
| 4 | Celery sticks, chopped | |
| finely | ||
| 125 | g | Mushrooms, sliced thinly |
| 4oz | ||
| 1 | 400 gram can chopped | |
| tomatoes | ||
| 150 | Dry white wine, 1/4 pint | |
| 150 | Gluten free vegetable stock | |
| 1/4 pint | ||
| 1 | T | Fresh marjoram, chopped |
| Salt and freshly ground | ||
| black pepper | ||
| 50 | g | Cooked ham, chopped 2oz |
| 500 | g | Gluten free pasta, 1lb |
INSTRUCTIONS
Heat the oil in a heavy based saucepan, gently fry the onion and celery until soft. Add the mushrooms and cook for a further 2 minutes. Add the tomatoes, stock, wine, marjoram and seasoning. Bring to the boil slowly and simmer gently for 20-30 minutes. Meanwhile cook the pasta as per the pack instructions. Add the ham to the sauce just before serving. Strain the pasta. Pour over the sauce and serve immediately. Converted by MC_Buster. NOTES : A simple and quick supper dish.Noteif using this recipe as gluten free, you need to make sure that the pasta used is gluten free. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 9mg
Sodium: 254.1mg
Potassium: 430.8mg
Carbohydrates: 10g
Fiber: 2.7g
Sugar: 5.1g
Protein: 4.5g