Rossejat

Notes

Makes 4 servings

Ingredients

• 200g pasta
• 2 onions
• 2 green peppers
• 300g mushrooms
• 150g artichoke hearts
• 70g asparagus
• Passata
• 350ml vegetable stock
• White wine

Directions

• Heat a pan and toast pasta in batches, and set aside.
• Prepare stock and set aside.
• Chop onion and peppers and cook in the paellera with some salt.
• Add passata and cook a few minutes
• Add mushrooms, artichokes and asparragus and cook.
• Add a couple of splashes of wite wine and cook for 5 – 8 min.
• Add the pasta and mix well. Leave for a minute for it to absorb the flavours.
• Add the stock and raise fire to max for 10 minutes. Do not mix.
• Reduce fire to low, cover and cook for 20 minutes.