(Serves 2)
Green Day
Ingredients:-
1 small onion
2 garlic cloves
Fry Light
283g/10oz button mushrooms
113ml/4fl oz stock made with chicken Bovril or Vecon
400g can chopped tomatoes
salt and freshly ground black pepper
2 tbsp freshly chopped oregano
2 tbsp freshly chopped flat-leaf parsley
340g/12oz dried pasta
Fresh basil leaves, to garnish
1 small onion
2 garlic cloves
Fry Light
283g/10oz button mushrooms
113ml/4fl oz stock made with chicken Bovril or Vecon
400g can chopped tomatoes
salt and freshly ground black pepper
2 tbsp freshly chopped oregano
2 tbsp freshly chopped flat-leaf parsley
340g/12oz dried pasta
Fresh basil leaves, to garnish
Method:-
Finely chop the onion and crush the garlic. Heat a frying pan sprayed with a little Fry Light, add the onion and garlic and stir-fry for 2-3 minutes. Quarter the mushrooms, add to the pan and cook for a further 3-4 minutes. Pour over the stock and canned tomatoes, season to taste and cook gently, stirring occasionally for 8-10 minutes, or until the mushrooms are soft and the sauce has reduced. Stir in the herbs, keep warm and set aside.Meanwhile, cook the pasta according to the packet instructions, drain and divide between 4 warmed serving bowls. Top with the pasta sauce and serve garnished with fresh basil leaves.
Finely chop the onion and crush the garlic. Heat a frying pan sprayed with a little Fry Light, add the onion and garlic and stir-fry for 2-3 minutes. Quarter the mushrooms, add to the pan and cook for a further 3-4 minutes. Pour over the stock and canned tomatoes, season to taste and cook gently, stirring occasionally for 8-10 minutes, or until the mushrooms are soft and the sauce has reduced. Stir in the herbs, keep warm and set aside.Meanwhile, cook the pasta according to the packet instructions, drain and divide between 4 warmed serving bowls. Top with the pasta sauce and serve garnished with fresh basil leaves.
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