We don't have a truly veggie meal very often as hubby has a hard time with a lack of meat, but every so often I get away with a sneaky veggie meal. Fresh pasta is available in most grocery stores these days and is very budget friendly - lasagne sheets can be used for a host of things other than lasagne...
Heat 1 Tbsp oil in a pan over high heat. Sauted one sliced onion and 1 crushed clove garlic for 3 mins until soft. Add 4 large flat mushrooms (Portabello), cut into thick slices and 2 tsps smoked paprika and cook for 5 minutes stirring often.
Stir 500g passata (crushed tomatoes), 1 crumbled vegetable stock cube, 125ml sour cream and 150ml boiling water to the mushroom mixture. Bring to a boil then reduce heat to low and simmer for 5 minutes. Meanwhile, cut 500g fresh lasagne into strips about 1 inch wide. Cook in a pan of boiling salted water for 4 mins. Drain and return to pan.
Stir 100g spinach leaves into the vegetable mixture, season, add the sauce to the pasta and toss to combine.
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