Prep: 2 mins
Cook: 8 mins
Easy Serves 4
1l hot vegetable stock
400g tin chopped tomato
100g thin spaghetti, broken into short lengths
350g frozen mixed vegetable
4 tbsp pesto
drizzle of olive oil
coarsely grated vegetarian parmesan-style
cheese, to serve
Step 1 Bring the stock to the boil with the tomatoes, then add the
spaghetti and cook for 6 mins or until done. A few minutes before
the pasta is ready, add the vegetables and bring back to the boil.
Simmer for 2 mins until everything is cooked.
Step 2 Serve in bowls drizzled with pesto and oil, sprinkled with