Pasta Casserole Recipe - Delicious and ready in minutes.
A low fat casserole option.

By: Isabel Robson
Serves: 4/6
Preparation: 30 minutes

Ingredients:
100g Penne Pasta
100g Fresh Asparagus
250g Kidney Beans (tin)
200g Red potatoes
100g White cabbage
100g Fresh carrots
100g Fresh parsnips
5 tsp White wine
2 tsp Sweet tomato sauce
1 tsp Paprika powder
1 tsp Turmeric powder
1/2 tsp Ginger powder
2 tsp Olive oil
1 Fresh tomato
3 Garlic cloves
1 Small onion
Salt & Pepper

• Wash and peel all the vegetables.
• Finely chop onion, garlic, carrots, tomatoes and potatoes.
• Add chopped vegetables and sliced cabbage to deep pan and stir gently with olive oil on high heat for 2 minutes.
• Add white wine, tomato sauce, paprika, turmeric, ginger powder and 700ml water.
• Stir gently and occasionally, allow to simmer for 15 minutes. 
• Season with salt with pepper.   Add more water if necessary.
• Add chopped Asparagus, penne pasta and kidney beans.
• Cook for another 5 minutes or until pasta is cooked.