2-3 cups dried pasta
1 pint vegetable stock
2 cups spinach
1 clove garlic
1/3 cup frozen peas
1 cup mushrooms
1 tablespoon flour
1 stick celery
herbs: rosemary, thyme, parsley
Put the pasta on to boil and prepare the vegetables. Cut the leek into small rounds about 1 cm thick. Dice the onion and celery. Chop the zucchini into small discs. Finely chop the garlic and chilli. Cut the mushrooms into small chunks.
Add olive oil to a deep pan and fry the vegetables until soft. I make a very simple type of white sauce using stock and flour. Put a vegetable stock cube with about 1 tsbp of flour into a mixing bowl or jug. Combine and add boiling water while whisking. Once this is mixed well, add to the pan. This should thicken and form a sort of creamy sauce.
Chop your herbs and add to the sauce. You can use dried mixed herbs if you don't have fresh.
At this point add the frozen peas and spinach. Let simmer for about 10 minutes. Add more stock if the sauce is too thick.
Drain pasta. Plate up and add your vegetable sauce mixture on top. Chop some parsley and add.
Source of recipe: Made this up when I was starving one evening!