Rock ‘N’ Roll Pasta


250g penne pasta
150g cauliflower
100g cabbage, cut into thick slices
50g potatoes, diced
100g fresh button mushroom, cut into thick slices
4 cloves garlic, peeled, sliced
50g cherry tomatoes, cut into half
500ml chicken stock
Salt to taste
1/2tsp black pepper
60ml whipping cream, optional


Chop fresh coriander


Mix everything in a pot except the cream

Simmer for 10 – 15 minutes on medium heat.

Add cream and stir. Turn off the heat.

Garnish with coriander and serve.


Tips: Substitute chicken stock with milk or plain water to make it vegetarian. Once you add in the cream, make sure not to overcook as this will ruin the taste. Just add cream and stir, then turn off the heat. You can also add in 100g prawns to this pasta if you like.

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