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WHAT YOU NEED

​Pasta (egs. macaroni, spiral pasta)
200 g

Seasoning

Onion, cut into cubes
1 big

Tomato ketchup *
3 tbsp

Celery, cut into cubes
2 stalks

Pepper
A dash

Carrot, cut into cubes
1 small

 

Tomatoes, cut into cubes
2 big

 

Home-made vegetable stock  #
2 litres

 

Margarine *
1 tbsp

 


Home-made vegetable stock

Carrots, cut into chunks
3 sticks

Soy beans (optional)
150 g

Celery, cut into sections
3 stalks

Ginger
3 slices

Onions, cut into quarters
2

Water
4 litres

* Choose products with the Healthier Choice Symbol (HCS) 
# Commercial vegetable stock carrying the HCS logo can also be used

HOW TO COOK THIS DISH

  1. Cook pasta in a pot of boiling water following packet instructions or until soft.

  2. Drain the pasta and keep aside.

  3. Heat a little margarine in a pot until it melts. Add onions and stir-fry until fragrant.

  4. Add all the cubed ingredients and vegetable stock. Bring to boil.

  5. When the stock is boiling, add in pasta and seasoning. Mix well and serve.

​How to cook home-made vegetable stock

  1. Combine all ingredients in a large pot and bring water to boil, then turn to low heat and simmer for at least 1 hour.

  2. Strain stock and ready to use.

Food for thought:

Home-made stock contains less salt than commercially prepared stock. Use home-made stock whenever possible.