Spicy Veg Pasta

October 26, 2020

It is that time of the week again, meat free Monday! The clocks have just gone back in England and I'm feeling a little jet lagged from the entire experience, so carbs are going to get us through..

It was World Pasta Day yesterday so we thought we would celebrate the day with our favourite little veg pasta dish, not that we need an excuse to eat pasta. We love it!

We keep our recipes short, we want them to be a guide more than strict instructions as we believe that cooking should be like dancing, just feeeel the flavour.. 

The Ingredients: 

• 1 Large Aubergine (finely chopped)
• 1 Large Courgette (finely chopped)
• 100g Mushrooms (sliced)
• 15 baby Tomatoes - we used gardeners delights tomatoes
• 1 Tin of Crushed Tomatoes
• 70g - 100g Pasta 
• 2 Shallots or 1 Large Onion (finely chopped) 
• 5 Cloves of Garlic (finely chopped)
• 1 vegetable stock cube
• The Herbs - Fresh Thyme, Oregano and Sage
• Sea Salt 
• Chilli Flakes
• Olive Oil 

The Method: 

• Boil & Cook the Pasta as per the instructions on the packet
• Cut and prepare all your veg, we advise cutting them up really small to give the texture of mince 
• In a pan let the olive oil heat up, then throw in half of the onions with a little salt to help extract the moisture and give a gorgeous flavour
• Whilst the onions are softening add in your aubergines and garlic, sauté on a medium heat for about 3 to 5 minutes
• Add in your courgettes and your mushrooms 
• Add in the thyme and oregano and season - sauté for a further 10 minutes 
• Once the pasta is cooked add to a baking dish 
• Once the vegetables are sautéed, softened and gorgeously crispy and caramelly add them to the pasta
• Now for the SAUCE 
• In the same pan with hopefully some burnt on bits, add a drop of olive oil and sauté the rest of the onions and shallots - add salt until the onions go glassy 
• Add in the chopped baby tomatoes until they start to soften
• Once soft, pop in the tin of crushed tomatoes, add in herbs and chilli flakes to taste and add 1 cup of vegetable stock for abit of depth in the sauce - bring to boil and let it thicken slightly - 5 to 10 minutes on a low to medium heat should do it
• Add the sauce into the baking tray with the vegetables and pasta.. 
• Top with vegan cheese, pop in the grill for 5 mins (depending on your grill) for the cheese to melt and enjoy.. 

This is a 'go-to' recipe for us, it's the perfect base for a vegetable pasta, you can easily add or remove ingredients you do not like. We enjoy this with peppers and even carrots..PLUS it has about 3 of your 5 a day!

Tag us in your photos and use the hashtag #RastaMeals - we would LOVE to see them. We hope you enjoy your meal!

Keep it delicious.. 

Also in Rasta Meals