| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Onions; chopped finely |
| 4 |
|
Celery sticks; chopped finely |
| 125 |
g |
Mushrooms; sliced thinly (4oz) |
| 1 |
|
400 gram can chopped tomatoes |
| 150 |
ml |
Dry white wine; ( 1/4 pint) |
| 150 |
ml |
Gluten free vegetable stock; ( 1/4 pint) |
| 1 |
tb |
Fresh marjoram; chopped finely |
|
|
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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