Made it through Monday! Now hopefully also the rest of the working week will fly by, as I am already pretty drained. The weather was nice today, sunny but fairly cool, which made all the autumn colours shine brighter.
Here is a healthy, vegan and seasonal pasta, which can be made in less than half an hour. I was inspired to make this by the contents of my fridge and dry cupboard. It's often a good and economical idea to look through the cupboards and just plan a dish based on what's in there. So this one is full of veggies and has a hint of chilli to make it slightly more interesting. I really enjoyed this healthier pasta dish.
1 pattypan squash
6 stems of sweet sprouting cauliflower
1 garlic clove
1 small chilli
Salt and pepper to taste
200 g spelt rigatini
Slice the pattypan squash and cut the sprouting cauliflower into pieces. Also finely chop the onion, garlic and chilli.
Start cooking the onion and then also the garlic and chilli in a pan until they are soft.
Add the cauliflower, squash and diced tomatoes and let cook for a while until the vegetables start softening. I like to keep a little bit crunch to the veggies so avoid cooking them too long.
Season the vegetable mix, cook the pasta, mix all together and serve.