• 2 small carrots (or 1 large one...)
  • 1 small courgette
  • 40g French beans
  • 1 small leek / or several baby leeks
  • about 10 / 12 baby plum or cherry tomatoes
  • 60g peas (frozen or fresh)
  • 1 handful fresh flat-leaf parsley
  • 20g butter (or vegan equivalent)
  • a sprinkle of granulated / demerara sugar
  • salt & pepper
  • pasta for two (about 180g)
  • parmesan

Another favourite from the Pasta Cooking book from the remaindered bookshop…it’s called a sauce, but the moisture just comes from the oil, butter and tomatoes. And all the vegetables aren’t green. But they are vegetables.

Hannah’s Nutritional Info edit: (using wholewheat pasta) 462kcal, 75g carbs, 12g fat, 17g protein. If adding parmesan, a 30g serving adds 120 kcal, 0g carbs, 9g of fat, and 10g of protein.

Here’s what you need:

The proportions can obviously vary, and actually you can miss some stuff out – or include seasonal variations. The leeks are important for the overall flavour, though, I think.

Chop everything:

Add the butter and oil to a large (non-stick if you can) pan, and warm over a medium heat. When it starts to sizzle…

…add the courgette and carrot and sprinkle with a pinch (just a pinch!) of sugar. Fry for 5 minutes, stirring occasionally.

Add the peans, beans and leeks (thanks for comment Edith!), salt and pepper, and then cover. Cook for another five minutes. Get the pasta on! (In a separate pan.)

Add the tomatoes and chopped parsley. Cook for another five minutes.

(On this particular occasion I overcooked this last stage and the tomatoes fell apart a bit more than I like – making the whole dish no less tasty, but a bit less photogenic. Pfft.)

When the pasta is done, drain and tip into the pan with the sauce. Stir:

Serve in warmed bowls, with shaved parmesan and a sprig of parsley (if you like).

Ideal with a fruity/medium Portuguese red, preferably an Alentejo.