• 100g Pasta
  • 500ml Very low salt vegetable stock
  • 25g Frozen peas
  • 50g Broccoli, chopped
  • 50g Courgettes, diced
  • 50g Leeks, sliced


  • STEP 1

    Cook the pasta as directed on the packet.

  • STEP 2

    Meanwhile, place the vegetables in a saucepan, add the stock and simmer over a medium heat until tender (approx 10 minutes).

  • STEP 3

    Drain the pasta and the veg and blend or mash together to the required consistency.

  • This is a great meal to make with leftover vegetables – just make sure they were cooked without salt.

Like this? Try these: