This authentic Italian dish can be served hot or cold! Vegetarian and easy to make.
Serves 4
If you like this recipe, ew think you will love 'Nielsen Massey Vegan Slow Cooker Lemon, Kale and White Bean Soup'.
Ingredients:
- 4 tbsp Biona Organic olive oil
- 1 large onion or True Natural Goodness onion powder
- 250g chargrilled/roasted Mediterranean veg (we used courgettes, aubergine & peppers)
- 400g Biona Organic chopped tomatoes
- 1 tbsp capers
- 1 cloves of garlic, crushed
- 2 tbsp organic raisins
- 350g Biona Organic fusilli pasta
- A handful of basil leaves
- Vegetarian parmesan or vegan violife cheese to sprinkle on top
Method:
1
Heat the oil in a large pan and cook the onion until it starts to caramelise. Add the garlic for the final 2 mins of cooking time.
2
Add the mixed veg, tomatoes, capers and raisins. Season well with salt and pepper and leave it simmering uncovered, for 10 mins, or until you have a rich thick sauce.
3
Meanwhile bring the pasta to boil in salty water and cook until tender. Tip the pasta into the sauce, adding a splash of water if it needs loosening. Scatter with the basil leaves and a sprinkle of parmesan. Serve straight from the pan or leave to cool for lunchboxes.
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