Veg ‘n Strips
| Cooking Time | 15min |
| Preparation Time | 15min |
| Serves | 4 |
| Tip | Try substituting sesame seeds for the sunflower seeds & pine nuts |
| Ingredients | |
| 300 g | Tagliatelle (or other dry pasta) |
| 1 Pack | Fry’s Vegetarian Beef-Style Strips |
| 4 Large | Carrots |
| 325 g | Green Beans |
| 4 Cloves | Garlic (or Puree) |
| 1 Medium | Onion |
| 1 Medium Handful | Pine Nuts |
| 1 Small Handful | Sunflower Seeds |
| 4 Heaped Tblsp | Pure Soya Spread |
| 2 Heaped Tblsp | Green (Basil) Pesto |
| 2 Level Tblsp | Tomato Puree |
| Method |
Peel the carrots, halve them widthways, then cut them into strips lengthways.
Microwave or steam the carrot strips until they are al dente.
Brown the seeds and pine nuts in a dry saucepan over a low heat.
Finely chop the onion and garlic.
Put the pasta on to cook.
Saute the carrot strips, onion and garlic in Pure, mixing in the Strips and seeds after a few minutes.
Steam the green beans over the pasta saucepan.
Add the green beans, tomato puree and the pesto to the cooked Strips mixture and mix in well.
Place the pasta on the plates and top with the Strips mixture. Serve immediately.
The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.
