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Vegetable Medley Pasta
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| 4 tbsp | olive oil |
| 1 large | onion, chopped |
| 2 cloves | garlic, chopped |
| 2 ribs | celery, sliced diagonally |
| 4 | ripe tomatoes peeled and chopped |
| 1 tbsp | chopped fresh basil |
| 5 baby corns, sliced diagonally | |
| 1 | red capsicum seeded and sliced |
| 1 cup | sliced fresh or tinned mushrooms |
| 1 cup | cooked beans |
| 1 bunch | spinach, leaves only |
| 1 cup | tomato puree |
| 1 tsp | sugar |
| Salt | |
| pepper to taste | |
| Parmesan | |
| mozzarella cheese, alternative | |
1. Heat oil in a roomy saucepan and fry onion and garlic until soft and translucent. Add celery, tomatoes and herbs. Cook 5-10 mins until thickened. Add baby corn, capsicum and mushrooms and sauté for a few mins.
2. Add tomato puree, beans and spinach and cook for a couple of mins. Season to taste with sugar, salt and pepper and cook for a few mins more before taking the pan off the heat. Serve immediately with freshly boiled pasta and grated parmesan or mozarella cheese.
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