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Pasta Provencal

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PASTA PROVENCAL

by Margaret Larroucau

(Serves 6)

Ingredients

  • 6 oz shell – or other- shaped pasta
  • 4 oz pack frozen mixed vegetables
  • 2 tablespoons oil
  • 4 oz onions
  • 1 rounded tablespoon golden syrup
  • 2-3 level teaspoons curry powder
  • 1 tablespoon vinegar
  • 8 oz ham, cubed
  • salt and pepper

Method

  1. Cook the pasta for 10min in salted water
  2. Add the frozen vegetables and cook for a further 5 minutes.
  3. Drain.
  4. Heat oil and gently cook onions until soft.
  5. Stir in syrup, curry powder, vinegar, salt and pepper to taste.
  6. Cook for a further minute.
  7. Add ham, pasta and vegetables and heat gently to warm through.

Note:
This is equally nice served cold with three sliced tomatoes and two sliced bananas folded in and mixed together with a spoonful or two of mayonnaise or French dressing if preferred.

Margaret Larroucau

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