Mexican Style Pasta


500g pasta
2 carrots (sliced)
1-2 green bell peppers (sliced)
400g tin sweet corn
2 tbs vegetable stock granules
2-3 tbs grape seed oil
1 tbs garlic granules
400g tin chopped tomatoes
1 cup water
½ cup chopped fresh / frozen coriander / cilantro
dash of hot sauce
soured cream to taste


Cook pasta in salty water.
In large frying pan / wok fry carrots on oil for a while, add tomatoes, water, vegetable stock, garlic and cook till carrots are soft. Add corn and peppers. When peppers are soft stir in coriander and soured cream. Serve to the plates over boiled and drained pasta.

Serve 3-4 people.

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