Mexi-Pasta

A cross between tomato-and-basil "random pasta", and vegetable fajitas

Serves 3, takes ~50min.

Ingredients

• Oil
• 2 courgettes
• Garlic
• 1 large onion
• Some mushrooms

• 1 tin chopped tomatoes
• 1/2 lime, squeezed
• Plenty of dried coriander leaf (not seeds)
• Some cumin powder
• Some ginger powder
• Some source of chillies (we had a puree in the fridge, fresh chillies or powder would do)

• pasta (fusilli is good)

• Red Leicester cheese, grated.

Instructions

Start heating the oil in a saucepan. Cut courgettes lengthways twice, then chop. Put courgettes in saucepan, cook until slightly brown. Meanwhile add the garlic, and chop the onions. Once the courgettes look OK, add the onion, and then wash, coarsely chop and add the onion. Cook until the mushrooms look OK.

Then add the stuff for the sauce, and cook on a low heat. Cook the pasta, and then serve, with cheese on top of sauce on top of pasta.

Notes

Endless variation is possible. How about adding asparagus, and serving in tortillas?