This healthy and textured vegetarian pasta recipe is inspired by the flavors of the Mediterranean. Your friends and family will enjoy this hearty main dish whether or not they're vegetarian thanks to its delicious flavor, which is accented by Parmesan cheese and lots of fresh chopped parsley.
For a complete meal, add a side green salad and perhaps some toasty garlic bread.
Ingredients (
• 2tsp pore olive oil
• 1 finely diced red onion
• 130g carrots peeled and shredded
• 3 cloves of garlic crushed
• 300g finely chopped eggplant
• 300g finely chopped marrows
• 250m1 organic vegetable stock
• 600g tomato passata
• 2tsp tomato paste
• 6 sundried tomatoes finely chopped
• 1 tsp dried oregano
• 2tsp raw cane sugar/coconut sugar
• 15 tsp Bicarbonate of soda (balances the acidity)
• 300g fresh broad beans
• 50g fresh/frozen peas (optional)
• A handful of fresh basil leaves chopped
• Salt and fresh pepper
Preparation
1. Heat the olive oil in a large skillet.
2. Add the diced onion and shredded carrots. Saute on low to medium heat for about 5-10 minutes, until soft, tender and lightly golden.
3. Stir in the garlic and sauté for about 30 seconds.
4. Add the chopped aubergines and courgettes and stir until slightly softened.
5. Add the vegetable stock, tomato passata, tomato paste, sundried tomatoes, dried oregano and stir for a few seconds. Add the sugar and bicarbonate of soda and stir
6. Add the broad beans, peas, chopped fresh basil leaves and the salt and pepper to taste.
7. Keep on low heat and cover. Let it simmer for about 30 minutes until the broad beans have softened. Stir occasionally.
8. Adjust seasonings to suit your preferences.
9. Serve with any type of pasta desired.
10. Garnish with fresh basil leaves, salt and fresh pepper.
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