Pasta is an easy staple that most of us run to when throwing together a quick and healthy meal, so this vegan recipe from https://thelovegrass.com/ is perfect for feeding four hungry people in 30 minutes or less!
Serves 4
Preparation time 30 mins
Ingredients - Pasta:
- 320g (1 pack) Lovegrass Teff Fusilli or any pasta of your choice
- 400g (1 can) chopped tomatoes
- 3 big cloves garlic, minced
- 1 yellow pepper, chopped
- 180g (1 small pack) of curly kale, chopped
- 120g (handful) of cherry tomatoes, halved
- 60g (1/2 cup) green olives, chopped
- 35g (1/4 cup) capers
- 125ml (1/2 cup) water
- Small bunch of basil leaves, roughly chopped
- 2 tbsp olive oil
- 1mL (1/4 tsp) chilli flakes
- 1 tsp vegetable stock
- Pinch of salt & pepper, to taste
Ingredients - Walnut Parmesan:
- 50g (1/2 cup) walnuts, raw, unsalted
- 15ml (1 tbsp) nutritional yeast
- 5ml (1 tsp) miso paste
- 5ml (1tsp) garlic powder
- Pinch of salt & pepper, to taste
Pasta and Sauce Method:
- In a large pan, warm the olive oil over medium heat and gently fry the garlic for 2 minutes.
- Add the canned tomatoes, water, stock, olives, capers, chilli and chopped pepper. Bring to the boil, then reduce the heat and simmer for approximately 15 minutes.
- In the meantime, bring a large pot of salted water to boil.
- Add the pasta and cook it for 3 minutes, then add the chopped kale and boil for a further 4 minutes.
- Drain the kale and pasta, add to the tomato sauce and gently mix together.
- Serve into dishes with added cherry tomatoes, chopped basil and sprinkle with walnut parmesan.
Walnut Parmesan Method:
- In a food processor, blitz the walnuts until they looks like breadcrumbs then add nutritional yeast, miso, garlic powder, salt & pepper and blitz until evenly incorporated. Sprinkle on pasta.
- Store in an airtight container in the fridge for up to a week.
- Delicious sprinkled on salads and soups too.