Pasta, pasta, pasta. You can’t go wrong with pasta in my books. It’s so quick to throw together, and the pasta variations are endless. This is my and Luke’s go-to pasta recipe that we make most weeks as an easy staple meal. You can mix and match the ingredients according to what you’ve got in the fridge, but for us it’s generally based on the following recipe…
RECIPE: Homemade Vegtastic Pasta Sauce
November 12, 2016
Persons
3
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 red onion, chopped
- 2 cloves of garlic, crushed
- 2 bell peppers, finely chopped
- 1 small courgette or half a large one, chopped
- 6 closed cup mushrooms, chopped
- 5-6 basil leaves, chopped (plus extra for serving)
- 1 390g carton of chopped tomatoes
- ½ tin kidney beans, drained
- 1 tsp tomato purée
- Black pepper to taste
- 1 tbsp nutritional yeast (optional)
- 75g gluten free pasta per person
- 2 tbsp olive oil
Instructions
- Heat olive oil in a pan over a medium heat
- Add onion and garlic , and sauté for 3-4 minutes or until they start to brown
- Add your peppers, courgette and mushrooms, and continue to stir for 10 minutes
- Add chopped tomatoes, purée, kidney beans, black pepper, basil and nutritional yeast (if you’re having it)
- Leave to simmer for 15 minutes whilst you cook your pasta
- Mix your pasta in with your source, serve and enjoy!
