1 Scotty Brand carrot
1 tbsp vegetable oil
1 stick celery
2 garlic cloves
1 reduced salt vegetable stock cube
200g chopped tomatoes
1 tbsp tomato puree
50g green cabbage
30g pastaPrint Recipe
- Peel onion, garlic and leek, then chop. Wash carrot, celery and cabbage then slice.
- Heat oil in a large pan, add the onion, garlic and leek then cook for 2 minutes. Add carrot and celery and cook for a further 2 minutes.
- Dissolve stock cube in boiling water and add to pan along with tomato puree and chopped tomatoes. Bring to the boil then cook for 15 minutes on a low heat.
- Add cabbage and pasta and cook for a further 10 minutes until pasta is cooked through.
- Serve hot.