Quick Tomato & Vegetable Pasta
This tomato and vegetable pasta dish is a fantastic weekday dinner because it’s so quick to make! Even better you only need one pan so minimal washing up afterwards.
I often use rustic passata as a ready made, oil free tomato sauce: it’s one of my favourite ingredients. I buy ‘Cirio’ rustic passata (http://www.cirio1856.co.uk/en/products/item/10/rustica-sieved-tomatoes). The consistency is somewhere between a tin of chopped tomatoes and smooth passata, and it tastes lovely. If you can’t find rustic passata then roughly blitz a tin of tomatoes in a food processor. I wouldn’t use regular, smooth passata when making a quick tomato-based pasta sauce though because the the consistency would be too slimy.
I usually sauté my veg when making a pasta sauce but here I simply chuck the veg in with the boiling pasta. This saves time and also means you only need to use one pan.
If you are vegan it’s important to eat your beans! Here I use a tin of borlotti beans, but you could use any tinned or home-cooked beans or lentils. I also throw in some walnuts which add healthy fats and loads of flavour. However for a nut free version simply leave the walnuts out.
For other vegan pasta recipes follow this link: Pasta Recipes
Free from: soya, yeast
Gluten, wheat free: use suitable pasta
Nut free: omit walnuts
This is a vegan recipe
- 2 cup dried pasta
- 2 handful kale
- 4 handfuls mushrooms (chopped)
- 1 tin borlotti beans
- 1 350g jar rustic passata (or a tin of tomatoes, blitzed in a food processor)
- 1 tbsp walnuts (chopped)
- tomato purée (optional)
- 1 tsp each of garlic granules, Italian seasoning
- salt and black pepper (to taste)
Cook your pasta in boiling water. For the last 5 minutes add the kale and mushrooms.
Drain the beans in a colander. When cooked, drain the pasta and veg by pouring on top of the beans. Add everything back to the pan.
Pour the passata onto the pasta mixture and heat through. If there is too much water in there then boil it off or add a squirt of tomato purée. Next season with garlic granules, Italian seasoning, salt and pepper. Stir through the walnuts and serve.