Sweet and Sour Vegetables with Pasta

1 cup Low Protein Pasta of choice

4 fresh baby corn, sliced diagonally

1/4 cup oil

1 green capsicum, sliced

1 red capsicum, sliced

2 sticks celery, sliced diagonally

1 carrot, sliced diagonally

250g button mushrooms, sliced

3 tspns cornflour

2 tblspns brown vinegar

1 tspn chopped fresh chilli

2 tspns tomato paste

2 vegetable stock cubes, crumbled

1 tspn oil

450g can pineapple pieces, undrained

3 spring onions, sliced diagonally


Cook Low Protein Pasta. Heat oil in wok or frypan; add capsicum, celery, carrot and mushrooms. Stir over high heat for 5 minutes. Add corn and pasta. Reduc heat to low; cook 2 minutes. Blend cornflour with vinegar in small mixing bowl until smooth. Add chilli, tomato paste, stock cubes oil and undrained pineapple, stir to combine. Pour pineapple mixture over ingredients in work or frypan. Stir over medium heat 5 minutes or until mixture boils and sauce thickens. Add spring onions; serve immediately.