A cheesy, creamy, one-pot delight loaded with nutrients and tasty ingredients.
Ingredients
100gshallots, finely diced (£0.90/2)=(£0.45)
3cloves of garlic, minced(£0.39/2)=(£0.20)
8tbsptomato puree(£0.60/2)=(£0.30)
500gfusilli(£0.95)
Handful of fresh basil(£0.55)
150frozen spinach(£1.50/2)=(£0.75)
300gpeas(£1.25/2)=(£0.63)
3tbspsour cream(£1.20/2)=(£0.60)
80ghard cheese/parmesan, finely grated(£1.60)
Cupboard Essentials
Salt & Pepper
1tbspolive oil
1tspchilli flakesoptional
1.2litrechicken or vegetables stock
Method
To a large/deep non-stick frying pan, add the shallots and season with salt, pepper and chilli flakes. Fry on a medium heat for 2 minutes.
Next, add the tomato puree and garlic. Continue to fry for 6 minutes until darkened.
Add the fusilli, half of the fresh basil and stock, stirring to combine. Cover with a lid, timer set to 5 minutes.
After this time, add the frozen spinach and peas. Stir to combine and continue to cook for a further 5 minutes.
Remove the lid and turn off the heat. Stir in the sour cream and parmesan. Season with extra salt, pepper and optional chilli flakes. Top with the remaining fresh basil.
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