Pasta with Garlic and Chilli Sauce

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!

Ingredients:

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

crushed chillies

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

Extras (optional):

sourdough bread

Organico balsamic glaze

grilled artichokes

Organico olives of your choice

Method:

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.

Enjoy!