Vegetarian Fusilli with Carrots, Sweetcorn, and Onions in Tomato Sauce

Number of Servings: 4


- 300g fusilli

- 1 brown onion, diced

- 300g carrots, diced

- 260g sweetcorn

- 1tbsp olive oil

- ¼tsp salt

- 1 hot chilli, chopped

- 1tsp sugar

- 200g ketchup

Cook fusilli according to instructions on package. Meanwhile, add oil to the frying pan over medium heat and stir-fry onions and carrots for 4 minutes. Next, add sweetcorn, chilli and salt, and stir-fry all vegetables for another 1 minute. Add tomato sauce and sugar, and cook for the last 1 minute. Stir in cooked, rinsed, and well-drained fusilli into the pan, before switching off the fire. Serve hot.

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