Written by Hannah Westwood
Here’s a recipe for a tomato and vegetable pasta dish which is vegan. The great thing about this recipe is that you can use whatever vegetables you have in, so it is a great one for using up leftovers to reduce food waste and get an extra meal. It also makes a lot so you can share with your housemates or refrigerate/freeze it for extra meals. I think it tastes best with pasta, but you can also serve it with rice or a jacket potato.
Prep time: 15 mins | Cook time: 20 mins | Serves: 4
Ingredients:
1 onion
3 garlic cloves
1 pack of sugar snap peas
1 pack of baby sweetcorn
2 carrots
1 fresh chilli
1 tin of kidney beans OR black beans (400g)
2 tins of chopped tomatoes (400g each)
Vegetable stock cube(s) (to make 400ml of stock)
1 tbsp tomato purée
Seasoning: salt, pepper, chilli flakes
Rice, pasta or jacket potato to serve
Method:
1.Slice the onions and fresh chilli, and crush or finely chop the garlic. Add them to a pan with oil and seasoning, cooking lightly for around 2 minutes
2. Whilst the onions are garlic are cooking, prepare the remaining vegetables; cut the carrots into batons, trim the sugar snap peas and slice the baby sweetcorn in half
3. Boil the kettle for the vegetable stock
4. Add the carrots and sugar snap peas to the pan, cooking for 2 minutes (cook for longer if you prefer your veg to be soft)
5. While they are cooking, prepare the vegetable stock
6. Add the baby sweetcorn, chopped tomatoes and tomato purée to the pan and stir well
7. Drain the kidney beans (or black beans) and add them to the pan with the vegetable stock
8. Season to taste
9. Let it simmer whilst cooking the pasta, rice or jacket potato to serve
We hope you enjoy this recipe! If you have a go at making it then tag us in your photos on any of our social medias!
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