| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 100 |
g |
New potatoes; sliced (4 oz) |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 75 |
g |
Mushrooms; quartered (3 oz) |
| 4 |
ts |
Schwartz Pasta & Pizza Seasoning |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Tomato puree |
| 1 |
|
400 gram tin chopped tomatoes; (14 oz) |
| 1 |
ts |
Sugar |
| 75 |
g |
Mange tout; halved (3 oz) |
| 1 |
|
227 gram tin butter beans; drained and washed |
|
|
; (8 oz) |
| 25 |
g |
Fresh Parmesan cheese; grated (1 oz) |
| 175 |
g |
Spaghetti; (6 oz) |
INSTRUCTIONS
Par-boil the potatoes for 5 minutes until tender. Drain. Meanwhile, heat
the oil and fry the onion, mushrooms and 3 tsp Pasta & Pizza Seasoning for
4-5 minutes. Stir in the vinegar, tomato puree, chopped tomatoes and sugar.
Bring to the boil. Cover and simmer for 5 minutes. Add the Parmesan.
Cook the spaghetti according to the pack instructions. Drain and stir in
the remaining 1 tsp of Pasta & Pizza Seasoning.
Serve the vegetables on a bed of spaghetti.
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