Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 small onion , finely chopped

  3. 2 tbsp tomato puree

  4. 300g frozen mixed vegetables (including peas, sweetcorn, carrots and broccoli, but not the chunky stewpacks)

  5. 700ml hot vegetable stock

  6. 175g small pasta shapes, such as conchigliette

  7. 220g can baked beans

  8. grated cheddar , to serve

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato purée, then tip in the frozen vegetables and pour in the stock.

  2. Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.

  3. Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.


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