• Daniel Welstead

Vegan Pasta Puttanesca Recipe

Serves 3 - 400 Calories Per Serving


INGREDIENTS:


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

1TBSP Capers

1/2 Cup Olives

Salt

Pepper

Fresh Basil


Method

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

16 views