Spaghetti with Italian Sauce (From Bournemouth Echo)

Spaghetti with Italian Sauce

9:40am Thursday 28th January 2010 in

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Canned soup is one of the nation’s favourite comfort foods – and you can use it as an ingredient for a wide range of other dishes too.

Spaghetti with Italian Sauce

Serves 4

300g spaghetti

2 tbsp rapeseed oil

1 small onion, finely chopped

2 cloves garlic, crushed

1 celery stalk, finely chopped

1 small courgette, finely chopped

1 x 300g can green beans, drained and halved

125g asparagus tips, cut in half

125g fresh spinach

1 x 200g can peas, drained

1 x 415g can tomato and butterbean soup

25g halved walnuts, toasted, or pumpkin seeds

50g vegetarian cheese, grated

Black pepper

Cook the pasta in large pot of boiling water as per packet directions.

Heat the oil in a large frying pan. Add the onion and cook, until just soft. Add the garlic, celery and courgette. Cook for 7 minutes and add the green beans, asparagus and peas.

Stir in the soup and add the spinach, simmer gently for 5 - 7 minutes until the soup is heated and all the vegetables are cooked. Season with black pepper. Drain the pasta, add to the hot vegetable sauce and toss gently.

Serve topped with the walnuts or pumpkins seeds and grated cheese.