| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg2, Vegetarian |
2 |
servings |
INGREDIENTS
| 8 |
oz |
Pasta shapes |
|
|
Salt and pepper |
| 1/2 |
|
Orange; green or red |
|
|
; pepper, seeded and |
|
|
; roughly chopped |
|
|
A few green beans or mangetouts |
| 1 |
|
Tomatoes; quartered (1 to 2) |
|
|
A handful of fresh spinach leaves; trimmed and washed |
| 4 |
oz |
Cream cheese with garlic and herbs; about |
| 4 |
tb |
Milk |
| 2 |
tb |
Freshly grated vegetarian Parmesan or |
|
|
; grated vegetarian Cheddar cheese |
| 2 |
tb |
Breadcrumbs |
INSTRUCTIONS
1. Cook the pasta in a large saucepan of boiling salted water, adding the
chopped pepper and green beans or mangetouts for the last 5 minutes of
cooking. Drain thoroughly and tip back into the saucepan.
2. Quickly add the tomatoes, spinach, cream cheese and milk, and toss
everything together, stirring until the cheese melts and the spinach wilts.
Season.
3. Turn the mixture into a shallow heat-proof dish and sprinkle with the
cheese and the breadcrumbs. Cook under a hot grill until brown.
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