Plant-based Autumnal Pasta Bowl

If you’re looking for a way to sneak more vegetables into your diet, give this recipe a go! But before getting started, make sure to check out Knackered by Chaos, the fabulous creator of this recipe! Apart from her blog, you can also find her on Instagram.

Ingredients (Serves 2)

1 tbsp Organico Extra Virgin Olive Oil

2 tsp minced garlic

chopped zucchini (courgette)

asparagus

chopped eggplant (aubergine)

broccoli

julienned red pepper

handful of spinach

1/2 cup Organico Whole Wheat Pasta, reserve pasta water

1 pot Hemp and Herb Pate

1 tbsp Parmesan cheese (or vegan cheese), optional

Instructions

Chop up the vegetables. Put olive oil in a skillet and heat on low-medium. Add garlic and vegetables once hot to the pan. Saute for 5-7 minutes.

Meanwhile, boil water in saucepan. Add pasta and some salt to pan and boil according to package instructions. Once pasta is finished, drain most of the water but reserve some for the sauce.

Add a scoop of pate to the vegetables and stir to coat. Cook vegetables for 1-2 minutes in pate sauce. Add the rest of the pate to the pasta with the water and stir to coat. Add vegetables to pasta and stir to combine.

Add a handful of spinach to each bowl, then pour pasta mixture on top. Shred some Parmesan (or vegan cheese) on top.

Note:

Feel free to double recipe, add as many vegetables or as much pasta as you want to make more for meal prep.