Friday, September 14, 2012

Vegetarian pasta: another cheap, healthy meal

Vegetarian pasta


Okay, folks - here's the latest in my series of recipes for starving students.  Quantities are infinitely variable depending how many people you're cooking for.

Pasta - any type, handful per person
Tomatoes - 2, chopped, per person
Lentils, green or red - very small handful per person.  (The red ones go mushier, quicker, or the green ones remain more intact.)  This is your protein, so don't leave it out.
Mushrooms - 4, halved, per person
Courgette, sliced - about a quarter of a large courgette per person.
Dried mixed herbs
Sunflower/olive oil
Salt and pepper

Cook pasta in plenty of boiling, salted water.

Warm oil, fry all vegetables
Add about an inch of boiling water to the pan, season with salt and pepper, and add half teaspoon of mixed herbs. 
Simmer. 

When the pasta is done, strain, and stir into the vegetables.  If the lentils don't seem soft enough, simmer the whole lot a bit longer, adding more water as necessary.

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