Pea and Tomato Pasta

method:

• Heat 1 tbsp olive oil in a pan and cook 1/2 chopped onion, 1/2 chopped red pepper, 1/2 chopped green pepper and 1/2 grated carrot until tender. Add 1 jar pasta sauce, season to taste and simmer for five minutes. Add 200ml vegetable stock and simmer for a further five minutes. Cook 175g dried pasta and 200g frozen peas separately as following pack instructions. Mix with sauce with the pasta, add the peas and sprinkle grated vegetarian Cheddar on top.