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Vegetarian pasta – a quick midweek dinner

January 13, 2011

We had some artichokes in olive oil which I’d bought from Waitrose a few months back and thought it would be a good idea to incorporate these into a vegetarian pasta dish for our mid-week vegetarian dinner. I also didn’t want to use any sauce i.e. tomato/white sauce/ pesto as I wanted the taste of the artichokes to come through. I was really pleased with the end result as the flavours of the vegetables came together very well and yielded a light, sweet and tasty sauce from the juices of the vegetables and basil used.  

 

Vegetarian pasta - perfect for a delicious and healthy packed lunch

 

The what

  • Pasta for four
  • 3 x tablespoons of olive/ rapeseed oil
  • 3 x cloves of garlic – sliced
  • 1 x onion – sliced
  • A handful of sliced artichoke hearts
  • 2 x peppers – sliced
  • 4 x medium tomatoes – quartered
  • Some fresh/dried basil
  • A teaspoon of chilli flakes (we like a bit of heat in our food but if you’re not a fan, please omit)
  • Salt and cracked black pepper to taste

The how

  1. Cook your pasta according to the instructions on the packet.
  2. Whilst the pasta is cooking, heat some oil in a separate non-stick pan/wok.
  3. Brown the garlic and onions together with the chilli flakes and basil, which will take about 3 minutes on high heat.
  4. The peppers go in next and should be stir-fried for about 7 minutes which should give it a nice crunch.
  5. Turn the heat off and stir in the tomatoes and artichokes. You should only be warming these so as to maintain texture.
  6. Add 3 tablespoons of water if you wish to have more sauce.
  7. Season with salt and cracked black pepper to taste.
  8. Drain the pasta and ladle into serving plates.
  9. Ladle the vegetables and sauce on top of the pasta. Serve warm.

Yields four medium plates

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One Comment leave one →
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