I made a vege bolegnaise sort of thing the other day I put in-

1 onion grated
1 finely chopped capsicum
1 grated carrot
1 grated zucchini
2 handfuls baby spinnach leaves
grated pumpkin
jar of tomato pasta sauce

I just threw it all into the frypan with about 1/2-1 cup of vegie stock and left it to cook for about 20mins, then I blended it all with the stick blender. Mixed in about 1 cup of shaved parmesan. Poured it over some fettuccini and the kids loved it. I liked it too, it was yum!

Another favourite here is

Ricotta and Spinnach stuffed pasta shells

16 Canneloni shells
500g spinnach
250g low fat riccota
500g low fat cottage cheese
600ml tomato pasta sauce
1 cup vegatable stock
1 tbsp grated parmesan

Cook the pasta for 3mins in boiling water
Preheat oven to moderate
Boil/steam/microwave spinnach until just wilted. Drain and chop finely then squeeze out exess water.
Combine spinnach and cheeses in a large mixing bowl. Spoon mixture into pasta shells.Combine vege stock and pasta sauce in 2 litre baking dish.
Place shells into baking dish and sprinkle with parmesan.
Bake covered with foil for about 1 hourin moderate oven until pasta is completely cooked.

Serves 4
10g fat
2278 kj
71.3g carbs


It's actually really easy to make once you've done it once. And they are sooo yum!