Super Simple Vegan Pasta Salad
Ingredients
200g Biona Organic Spelt White Fusilli
4 tsp Biona Extra Virgin Olive Oil
200g chopped courgette
2 chopped garlic cloves
Salt and pepper to taste
2 peeled and chopped large tomatoes
8 cherry tomatoes, chopped in half
Pinch of sugar
2 tsp balsamic vinegar
Pinch of chilli flakes
4 Biona Artichoke Hearts, chopped in half
Chopped fresh parsley to garnish
Method
Boil the pasta just short of al dente (around 6 mins), then save around 60ml of boiled water before draining the pasta.
Next, heat up the 2 tsp oil in a pan, once hot, add in the chopped courgette and fry until caramelised, whilst stirring occasionally..
Before the courgette is finished, add in the garlic, watching closely that it does not brown, then proceed to season with salt and pepper.
Then add in the cherry tomato halves and wait to soften, when ready transfer out of the pan to set aside.
Then add in the chopped tomatoes with a splash of water into the same pan, allowing the tomatoes to break down and thicken into a sauce. Don’t be afraid to add a splash of water if it gets dry.
Once you have reached a sauce texture, season the sauce with salt, pepper, sugar, chilli and balsamic vinegar, stirring well.
When ready, add the drained pasta into a bowl, throw in the cherry tomatoes, courgettes, chopped artichoke hearts and olives
Finally, drizzle over the sauce and mix all, garnish with fresh parsley and enjoy!
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