- 2 tbsp. oil
- 1 small onion, peeled and chopped
- 2 garlic cloves, crushed
- 2 small carrots
- 1\2 cup frozen peas
- 1 celery stick, sliced
- 3\4 cup button mushrooms
- 1.5 litre chicken stock
- 50 g. spaghetti, or any fine pasta
- 1 tsp. dried oregano
- 1 tbsp. finely chopped fresh parsley
Method:
1. Peel and cut the carrots in half lengthwise then cut into thin slices.
2. Heat oil in a large heavy based saucepan over medium heat. Add onion and garlic, sauté for about 5 minutes or until onion is soft.
3. Add carrot, peas and celery, cook, stirring, until vegetables are soft, about 2 minutes. Add mushrooms, sauté for 1 minute.
4. Add stock, bring to boil, simmer uncovered for 10-12 minutes.
5. Add pasta and oregano, cook, uncovered, until just tender. Garnish with parsley.
Serve: 6