To celebrate the start of spring and the reappearance of the sunshine, we’ve cooked up a delicious spring vegetable and chicken pasta.
This tasty meal makes the most of vegetables available at this time of the year, and also helps use up any leftover roast chicken.
Learn how to make it:
You’ll need: (serves 4)
For the vegetable sauce:
Half a red onion, chopped
Half each of a red, yellow and green pepper, sliced
2 tablespoons tomato puree
200ml hot water
For the pasta:
200g green beans, trimmed and halved
300g asparagus, trimmed and halved
200g baby sweetcorn, trimmed and quartered
Half a red onion, sliced
200g cooked chicken
Grated Parmesan cheese and a side salad for garnish
Preheat your oven to 180 degrees.
Cook the pasta in boiling water for the recommended time. When it’s finished, refresh it in cold water to stop it cooking and set to one side.
Fry the peppers and chopped red onion in a little olive oil until tender. When they’re tender, place them in an oven-proof dish and roast for 15 minutes.
When the peppers and onion are roasted, place them in a blender with the tomato puree and 200ml hot water. Blend until smooth and set aside.
In a wok, stir fry the green beans, asparagus, baby sweetcorn and sliced onion in a little oil.
Add the chicken, vegetable sauce and cooked pasta to the wok and stir to combine. Let it all come to the same temperature.
Step 7Serve with grated Parmesan and side salad.