This was just a throw-together of things left in the fridge. The kids really enjoyed the sweetness of it. Stock measurements are …more
Ingredients
4 servings
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200 g gluten free fusilli pasta
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2 medium sweet potatoes, peeled and diced into inch chunks
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Chicken stock, around 400ml (1 & 1/4 cups)
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3 pre-cooked beetroot, diced into inch chunks
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1/2 small can of sweetcorn, drained – around 100g
Steps
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Start by boiling the pasta and the sweet potato in salted water for around 8 minutes until the pasta is almost done
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Drain the water off and replace with chicken stock. Boil for 2 minutes
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Add the pre-cooked beetroot and sweetcorn to heat through for 2 – 3 minutes or until the stock has gone. If the pasta is done and there is still stock in the pan just drain it off
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Season to taste and serve immediately
