Vegan Pasta Puttanesca Recipe
Serves 3 - 400 Calories Per Serving
2 Tins Chopped Tomatoes
1 TBSP Mixed Herbs
1 TBSP Balsamic Vinegar
2 TSP Crushed Garlic
1 TBSP Chopped Dates
150g Brown Penne Pasta
1 Aubergine Roughly Chopped
3 Red Onions Roughly Chopped
10 Cup Mushrooms Roughly Chopped
1 Cup Frozen Cooked Spinach
1/2 Cup Olives
Place the aubergine, onions and mushrooms on a non-stick matt and baking tray and roast in the oven at 220c for 30 minutes.
While the veg is roasting place the tomatoes, dried herbs, vinegar, garlic, dates and enough salt and pepper to taste in a large pan, place a lid on and simmer for 30 minutes.
Boil the pasta until cooked. Then Drain Well.
When all of the above is cooked pour the roasted veg and pasta in the large pan with the tomato sauce and add the defrosted spinach. Heat up until hot on the stove, continue to mix. Once hot add the capers and olives.
Pour into a pasta bowl and serve with the fresh basil over the top
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks