Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 1 clove garlic minced
- 1 small Onion finely diced
- 1 grated small carrot topped and tailed
- 1 small grated courgette (topped and tailed)
- 1 small red/yellow/orange pepper finely diced
- Handful cherry tomatoes - chopped up finely or 2 medium tomatoes
- Veg oil
- ½ Veg/chicken stock cube crumbled
- 250 g Linguine
- 1 jar of red pesto
- Grated cheese to top
Cooking Instructions
- Fry off the garlic with the onion, carrot, courgette, pepper and handful of tomatoes chopped up, on a low heat with a pinch of salt. This will take about 10 minutes to all sweat down.
- Add the stock cube and stir in and add in the jar of pesto
- Cook pasta until al dente (according to packaging) – drain and leave a large cup full of pasta water.
- Place the hot pasta straight into the sauce and stir through, if it is very thick and not coating the pasta, add some of the pasta water and keep stirring and heat the pan so any excess liquid evaporates. You want the pasta to be evenly coated in the pasta sauce.
- Serve with some grated cheese if you like.