1L hot vegetable stock
400g tin chopped tomatoes
100g thin spaghetti, broken into short lengths
350g frozen mixed vegetables
4 tbsp pesto
drizzle of olive oil
coarsely grated vegetarian parmesan-style cheese, to serve
Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.