Vegetarian Sour Cream Pasta

I never thought that basil and parsley would accompany each other so well. Let alone basil in sour cream. Next time I make this dish, I think I might put a little bit of chopped up sun dried tomatoes in it.
                                                           

- 300g pasta
- 2 tablespoons olive oil
- 3 cups of vegetables stock
- 200g sour cream
- 1 tablespoon of tomato paste
- 1 zucchini, sliced
- 150g spinach (I just used a whole bunch)
- 100g mushrooms, sliced
- 1 capsicum, sliced
- 1 teaspoon paprika
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil


1. Cook your pasta according to the packet directions.

2. In a large frypan, heat the oil and add the zucchini, capsicum, mushrooms and spinach.

3. Once the vegetables are soft, add the vegetable stock, sour cream, tomato paste and paprika. Bring to the boil, then turn off the heat.

4. Add the cooked pasta and the herbs.