Ingredients

400g/14oz pasta
1 head broccoli
100g/4oz green beans
2 leeks, sliced
Extra virgin olive oil
2 cloves garlic, chopped
900g/21b tomatoes, chopped
15ml/1tbsp tomato puree, diluted in 30ml/2tbsp water
2 cinnamon sticks
15ml/1tbsp brown sugar
100g/4oz bread crumbs
50g/2oz ground almonds

Copyright The Vegetarian Society's Cordon Vert Cookery School 2001

Method

1. Pre-heat oven to gas mark 6/ 200c/400f

2. Cook pasta , drain and place in oven proof dish. Place to one side.

4. In a large frying pan, add the olive oil and fry the vegetables for 3-4 minutes.

5. Add the tomatoes and garlic and stir until the tomatoes begin to liquidize. Add the tomato puree mixture and stir. Simmer very gently for 2-3 minutes.

6. Remove from the heat and pour over the cooked pasta. Sprinkle with bread crumbs, almonds, cinnamon and sugar.

7. Place in the oven and remove when golden.