Peasant Pasta

It's nice to cook with all fresh ingredients, vegetables in season and so on but now and again the need arises to cook something tasty with whatever we have available. All the ingredients are available in forms that can be stored although I only used dried mushrooms this version.

To make 2 servings:

	kcal
1 small onion, chopped	29
1 clove garlic, crushed	4
10g (1/3oz) dried mushrooms	30
1 tomato, peeled and chopped	26
15ml (1tbsp) olive oil	119
Pinch sugar	4
Salt & pepper to taste	5
5 sprigs parsley, chopped	2
160g pasta shapes	572
30ml grated parmesan cheese	44
Total	835

Around 420 kcal per serving

Put the dried mushrooms in a heat proof container and pour on 300ml (1/2 pint) of boiling water. Stir and leave to soak for 5 minutes or so.

Fry the onion, garlic and parsley very gently in the oil until the onion is soft and translucent.

Drain the mushrooms and add them and the chopped tomato to the onion. Season with salt, pepper and a pinch of sugar, cover and leave to simmer for 20 minutes.

Cook the pasta in plenty of boiling, salted water for 5 to 10 minutes.

Drain the pasta and return to the pan. Add the cooked sauce and mix together. Serve with a topping of grated cheese.

There you have it, a vegetarian pasta recipe made from ingredients you probably have already.

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