Vegetarian Pasta
6 servings SERVINGS
Ingredients
- 125 ml or 1/2 cup All-Bran Original* cereal
- 5 ml or 1 tsp olive or vegetable oil
- 1 large onion, finely chopped
- 1 large carrot, finely grated
- 1 clove garlic, minced
- 5 ml or 1 tsp dried oregano leaves
- 2 ml or 1/2 tsp dried basil leaves
- 1 can (796 ml) tomatoes
- 1 can (540 ml) chick peas
- n/a salt & pepper to taste
- 375 ml or 1 1/2 cup fusilli pasta, uncooked
- 50 ml or 1/4 cup grated Parmesan cheese
Directions
1. In large non-stick skillet over medium heat, heat oil. Add onion, carrot and garlic; stirring often, until tender, about 5 minutes. Stir in oregano and basil. Add tomatoes; break up with spoon. Stir in chick peas. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
2. Stir in cereal. Simmer 5 minutes longer or until desired consistency. Season with salt and pepper.
3. Meanwhile, in large pot of boiling water, cook fusilli until tender but firm; drain. Serve with sauce, sprinkled with cheese.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
