The other night I got home late and just wanted to climb into my warm fresh bed but I still had to meditate, journal and make my lunch for the following day... I had 20mins to cook before meditation and journaling so I chose an old quick favourite...PASTA!
I decided on spice spelt pasta in arrabbiata sauce (shop bought sauce...I know!) with mozzarella and olives...YUM!
This dish is quick, cheap, easy and DELICIOUS!
Perfect for students and busy families :-)
Ingredients
1 sliced courgette
1 chopped red bell pepper
2 small chopped red onions
2 garlic cloves chopped
8 mushrooms quartered
1tbsp chipotle chilli flakes
1tsp dried thyme
1tsp dried basil
1tsp dried rosemary
1/2 tsp of date syrup
1tbsp extra virgin olive oil
1tsp paprika
1tsp all-purpose seasoning
1/2 tsp salt
2 dried papaya seeds
200grams spelt fusilli pasta
30grams vegan mozzarella cubed
1 jar of Mr Organic Arrabbiata Sauce (Wholefoods or Planet Organic)
Method
Chop all vegetables and put to one side..
In a large frying pan heat 1tbsp of oil.
Once the oil is hot add the onions, garlic and chill.
Once soft and aromatic add the bell peppers, mushrooms and courgettes with herbs, papaya seeds and spices.
Once the vegetables are brown but still firm add the pasta sauce and olives...cook for 10mins on a low heat.
Tip- Get all the goodness from the jar by adding some water, give the jar a shake and add to the rest of the sauce.
While the pasta sauce is cooking, wash and drain the uncooked pasta, add to a pot of boiling water and add the salt.
Cook till just over soft and drain.
Once the pasta is ready, add the cooked pasta to the pasta and vegetable sauce.
While it's hot stir in the vegan mozzarella and ENJOY!
@MsShayDivine
