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!