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lunch | dinner

Loaded Veggie Pasta

(GF, RSF, T)

Serves 4

Use the pasta base as a foundation to add in whatever seasonal veggies you have in your fridge. Think: Diced eggplant, chopped tomatoes, broccoli, green beans… the list goes on! Have fun with it and let your creative juices flow!

Ingredients

  • 1 medium carrot, grated
  • 1 medium zucchini, grated
  • 8 button mushrooms, thinly sliced
  • 1 small onion, finely chopped
  • 2 handfuls of baby spinach, roughly chopped
  • 1 jar of tomato passata
  • ½ packet of lentil/rice GF pasta
  • Knob of butter or olive oil
  • Sprinkle of parmesan cheese
  • Salt
  • Pepper
  • White pepper

GF – Gluten free
RSF – Refined sugar free
DF – Dairy free
V – Vegan
T – Tran-seasonal
Best in spring // summer
Best in fall // winter

Method

  1. In one pot, bring water to the boil, sprinkle in some salt and a drizzle of avocado oil then add in your pasta of choice and cook according to the instructions on the packet
  2. In a large pan, melt butter and add your chopped onion and mushrooms. Monitor to ensure the pan stays wet enough to prevent burning of either ingredient, you may need to add a splash of water here and there.
  3. Once the onion is translucent and the mushrooms are soft, add in half of the tomato passata and the carrot and zucchini. Stir everything thoroughly
  4. Add white pepper, salt and black pepper
  5. Reduce to a simmer and let sit for 10 mins
  6. Meanwhile check your pasta, once it is cooked, strain and add into the sauce and veggies with the rest of the passata sauce. Stir thoroughly
  7. Add chopped spinach and ensure everything is mixed together
  8. Serve and sprinkle with cheese

    Serves 4

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A Well Served Plate

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can be compromised. Let’s simplify it here so you can
choose your what, when, how and how much anytime you feel
like it.

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