I’ve been making pasta for as long as I can remember… all you have to do is cook it for however long it says on the packet. I usually just add a pinch of salt for taste – not much taste but everyone does it so who am I to say otherwise. Recently however, I was looking at pasta recipes and discovered that you can cook pasta in chicken, vegetable or beef stock! I honestly don’t know how I was living life (particularly during my student days) without knowing that this was a thing that people did. So of course I had to give it a go!
Serves 2 Prep time: 10 mins Cooking time: 20 mins
2 cups of dried pasta (I used mini fusilli)
1 chicken stock cube
½ can of tinned chopped tomatoes
900ml of boiled water
1 tbsp olive oil
1 tbsp butter
1 clove of garlic
1 tsp black pepper
Salt ½ tsp
Paprika ½ tsp (optional)
Coriander ½ tsp (optional)
1 handful of Kale
1 large Carrot
Handful of Cherry Tomatoes
¼ can of Sweetcorn
– Boil water in a kettle.
– Pour boiled water into a measuring jug (fill to 900ml), add the stock cube and stir until dissolved.
– Wash the kale, carrot and cherry tomatoes
– Chop the garlic, carrot and cherry tomatoes
– Drain water from tinned sweetcorn
1) In a saucepan over a medium-low heat, add 1 tbsp of olive oil and 1 tbsp of butter, then add the chopped garlic and fry.
2) After a minute, add the carrot slices, stir for another minute then add half of the kale and all the chopped cherry tomatoes. Continue stirring for a minute or two.
3) Season the veg with black pepper, paprika and coriander (½ tsp each).
4) Add 900ml of stock into the saucepan along with ½ can of chopped tomatoes, stir and bring to boil.
5) Add the sweetcorn and the rest of the kale. [During this step, if you’d like to add more seasoning, please do so].
6) Now add the pasta and ½ a tsp of salt and pepper. Cook until almost all the water has been dissolved or until the pasta is tender (make sure you stir in between).
* If you’re lucky enough, serve with cheese as a topping.*