5 Vegetable Pasta

ingredients

• 100g sun dried tomatoes - sliced thinly
• 6 button mushrooms - sliced thinly
• 1 brown onion - diced
• 10 thin broccolini stalks - sliced into 3cm pieces
• 6 asparagus spears - sliced into 3cm pieces
• 2 garlic cloves - Crushed
• 1 Fresh red chilli - Deseeded and diced
• Salt & pepper to taste
• 2 tbsp olive oil
• 1 1/2 cups of veggie stock
• 275mL Zymil (lactose-free) cream or thickened cream
• 1/3 cup parmesan cheese
• 3 large basil leaves
• 1 cup baby spinach
• 400g pappardelle

method

1. Boil water in a large pot with a sprinkle of salt. Once it comes to a boil, place pasta inside and cook it until its al dente (almost fully cooked!)
2. Working quickly whilst the pasta is cooking, on a hot pan splash some olive oil and add the onion, garlic and chilli and cook for two minutes.
3. Add mushrooms, sun dried tomatoes, asparagus and broccolini, cook for a further two minutes.
4. Add vegetable stock, cream, parmesan to the pan and heat. Add salt and pepper to taste.
5. Add in spinach leaves and leave to wilt.
6. Simmer the pasta sauce for 5 minutes or until it starts to thicken.
7. Add al dente pasta to the pan and heat through. Let the pasta soak up the delicious juices!
8. Serve with some fresh basil, more parmesan and some cracked pepper!