This pasta dish is too tasty not to share- I promise it’s more delicious than it looks.
This recipe uses really simple ingredients and is super quick (only 5 steps!) to make and completely plant based. Perfect for a weekend fancy dinner or great as a mid-week speedy meal. Also great for using up leftover vegetables or beans too as the recipe is so versatile. Let’s remember carbohydrates are not the enemy and a big bowl of pasta is sometimes what you need. Glucose is the bodies main source of fuel and this recipe provides plenty. Give it a go.
- 2 tsp olive oil
- 2 large shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 500ml vegetable stock
- 1 x400ml can coconut milk
- 300g mushrooms, sliced
- 2 courgettes, sliced
- 30g sun-dried tomatoes
- 2 tbsp Nutritional yeast
- 1 tbsp soy sauce
- 25g olives
- 400g pasta of choice
- Juice of 1 lemon
- 1 tsp paprika
- Salt and pepper
- Pinch of chilli flakes
1️. Heat the oil in a large pan over a medium heat then add the onion, garlic and chilli.
2️. Cook for 3 minutes before adding the mushrooms and courgette and cooking for a further 3 minutes.
3️. Add the stock, coconut milk, soy sauce, tomatoes, pasta, nutritional yeast, paprika and seasoning with salt and pepper.
4️. Bring to the boil then reduce to a simmer for 10-15 minutes until thickened and the pasta is cooked,
5️. Remove from the heat and stir through the lemon juice, olives and chilli flakes.
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