Who’s in for a completely vegan pasta meal that’s not only rich and satisfying, but also spicy and packed with flavour? Shout out to @agreedyvegan for creating this recipe and sharing it with us!
Organico durum wheat pasta
oil (you can use the oil from the olives if you like)
1 red onion, chopped
2 garlic gloves, crushed or chopped
6 chestnut mushrooms
10 cherry tomatoes
1 tin of Organico chopped Tuscan tomatoes
1/2 jar of Organico red pepper and balsamic pasta sauce
2 tbsp of tomato puree
1 tbsp of mixed herbs
1 tsp of oregano
fresh basil or coriander
Organico balsamic glaze
Organico olives of your choice
Firstly put some pasta on to boil so it will cook as you are preparing the sauce.
Fry the red onion in a small amount of oil until soft.
Add in the garlic cloves with crushed chillies and fry for a further two minutes.
Chop the mushrooms into quarters and the tomatoes into halves and fry with the onion and garlic for 5 minutes.
Then pour in the tinned tomatoes, the Red Pepper & Balsamic Sauce and two tablespoons of tomato puree. Season with mixed herbs and oregano. Stir well and simmer on a low heat until you have reached your desired sauce thickness.
Drain the pasta and serve with the pasta sauce on top. Garnish with some basil or coriander leaves. .
@agreedyvegan served this with some sourdough bread drizzled in Organico Balsamic Glaze with grilled artichokes and olives as an antipasti.