Caterers' Pages

Main courses....

PASTA PRIMAVERA
Can be vegan*

Serves 12
Ingredients:

1.35 kg/ 3 lb pasta spirals
240 ml/ 8 tbsp olive oil
3 onions, chopped
4 cloves  garlic, crushed
450g/ 1 lb broccoli spears, blanched
450g/ 1 lb frozen peas
450g/ 1 lb frozen broad beans
350g/ 12 oz green beans, cut into 1.25 cm/ ¹/₂" sliced
450g/ 1 lb courgettes, sliced
handful fresh basil, chopped
handful flat leaf parsley, chopped
to taste salt and freshly ground black pepper

to serve
freshly grated vegetarian parmesan cheese (omit for vegan* option)

Method:

1. Cook the pasta in plenty of boiling water, drain and keep warm.
   
2. Heat the oil in a large pan and gently fry the onion and garlic until soft.
   
3. Add all the vegetables and cook gently for about 5 minutes until tender.
   
4. Stir in the fresh herbs and season to taste.
   
5. Stir the pasta into the cooked vegetables and warm through
   
6. Sprinkle with parmesan cheese if using and serve at once.