Vegetarian Pasta,Yummy Granadilla Strawberry Jelly

wotz 4 supper!VEGETARIAN PASTA AND YUMMY GRANADILLA STRAWBERRY JELLY.........

+++Vegetarian Pasta+++

Serves 4

1. 200g penne pasta
2. Olive oil
3. 1 onion, cut into quarters
4. 2 garlic cloves, crushed and finely chopped
5. 250g mushrooms, cut in half
6. 4 carrots, cut into quarters
7. 250g diced butternuts
8. One red pepper, one green pepper and one yellow pepper, all cut into thick
strips
9. 6 baby marrows, cut in quarters
10. 15 green beans, cut in half
11. 60ml white wine
12. 45ml honey
13. Salt and pepper
14. Thyme
15. Ready-made basil pesto
16. Olives
17. 1 round of feta cheese, crumbled

-Preheat the oven to 220 degrees celcious.
-Start by cooking the penne in boiling salt water. Cook for around 10 minutes,
until al dente. Strain the pasta, and pour some quality olive oil over it to
prevent it from sticking together.
-Put all the vegetables into an ovenproof dish and pour enough olive oil over
the vegetables to make sure they're coated. Add the white wine and honey. Season
with salt, pepper and fresh thyme.
-Roast in the oven for 30 to 45 minutes until the vegetables are soft and starting
to brown around the edges.
-Mix two tablespoons of basil pesto through the pasta and add the roasted vegetables.
-To serve, sprinkle the crumbled feta and olives over pasta.




+++Yummy Granadilla Strawberry Jelly+++

1. 1 packet granadilla/pineapple jelly
2. 1/4 tin condensed milk
3. 1 small tin of cream
4. 1 small tin of granadilla/strawberry pulp
5. Fresh cream and fresh strawberry/granadillas

-Dissolve the granadilla/strawberry jelly as normal.
-Add the 1/4 tin condensed milk, the small tin of cream and the granadilla/
strawberry pulp.
-Beat the ingredients until frothy.
-Set the mixture in a mould.
-Decorate the dessert with fresh cream and granadilla/strawberries.