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.
Ingredients
1 pattypan squash
6 stems of sweet sprouting cauliflower
1 onion
1 garlic clove
1 small chilli
Olive oil
4 tomatoes
Salt and pepper to taste
200 g spelt rigatini
Method
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.
Enjoy!
Your VegHog
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