Pasta with Garlic and Chilli Sauce

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!

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