- 1l hot vegetable stock
- 400g tin chopped tomatoes
- 100g thin spaghetti, broken into short lengths
- 350g frozen mixed vegetables
- 4 tbsp pesto
- drizzle of olive oil
- coarsely grated vegetarian parmesan-style cheese, to serve
The easiest way to break the spaghetti is to wrap it in a clean tea towel and, holding it with both hands, bash it against the side of a table to break it into small pieces.