Veg tomato medley (Wk15 Day 3)

Serves 4 : Easy : Quick
Ingredients
1 onion, sliced
1 small cabbage, shredded
8 large baby corn, quartered
250gm mushrooms, sliced
1 small butternut, peeled and chopped
1 head broccoli
200gm cocktail tomatoes, halved
250ml passata
250ml veg stock
½ glass dry red wine (if you have)
1 Tblsp sugar free red jam

240gm pasta twirls

Method
Put the pasta on to cook in lightly salted boiling water.
Once tender, drain and keep warm.

Meanwhile, spray a large pan with non-stick spray.
Fry off the onion lightly, until it starts to soften.
Now add the other vegetables and stir well to combine.

Pour in the passata, stock and wine, and bring to the boil.
Reduce heat and simmer for about 15 minutes.

Taste. If you find the sauce is too sharp for you stir through a tablespoon
of sugar free red jam.

Serve the vegetable medley over the pasta.

I used St. Dalfour cranberry and blueberry jam because that was what I had, and it was the very end of the jar. It actually opened the sauce right up. Delicious.

This recipe is a special creation for Juliea and Sarah – my vegetarian inspirations.