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Pasta Provencal



by Margaret Larroucau

(Serves 6)


  • 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


  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.

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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