Vegan Easy Peasy Pasta Bosh TV

Easy Peasy Pasta

  • Super simple
  • 0:50 m
  • 12 ingredients

The clue is in the name with this one. It's an effortlessly simple vegan pasta sauce that can be made with minimal effort, since it's mainly just roasted vegetables. It's a regular supper at BOSH! HQ. It's fresh, filling and gives you loads of your daily vegetables in one lavish meal. Try serving it up with a side salad and some crusty bread. If you're looking for a simple pasta dish, easy enough for a beginner vegan chef this is a great one to start with. A brilliant veggie lunch idea and healthy vegan recipe too! Like this? Get the full written recipe in the BOSH! Cookbook.

Serves: 4

Ingredients

For the recipe

  • 8 tbsp oil - ideally from the sun-dried tomato jar
  • 2 red onions
  • 4 garlic cloves
  • 100g sun-dried tomatoes
  • 40g baby spinach
  • 50g capers
  • 2 small courgettes
  • 100g Kalamata olives
  • 500g cherry tomatoes
  • 350g Passata
  • 320g fusilli pasta
  • 30g basil leaves
  • Salt & pepper to taste
  • 2 red bell peppers

Before you start

Preheat oven to 180°C | 20 x 30cm lasagne dish | Large saucepan

Step 1

Prepare the vegetables

  • Peel and finely slice the onions and garlic
  • Cut the peppers in half, cut out the stems and seeds and slice into thin strips
  • Slice the sun-dried tomatoes
  • Finely chop the spinach leaves and capers and chop the courgettes into bite-sized chunks
  • Halve the olives and tomatoes

Ingredients

  • 2 red onions
  • 4 garlic cloves
  • 100g sun-dried tomatoes
  • 40g baby spinach
  • 50g capers
  • 2 small courgettes
  • 100g Kalamata olives
  • 500g cherry tomatoes
  • 2 red bell peppers

Step 2

Put all the vegetables into the lasagne dish

  • Season all over with salt and pepper
  • Pour over the oil and passata and stir to ensure all the vegetables are covered
  • Cover the dish with foil and put it in the oven to roast for 30 minutes

Ingredients

  • 8 tbsp oil - ideally from the sun-dried tomato jar
  • 350g Passata
  • Salt & pepper to taste

Step 3

Take the dish out of the oven

  • Remove the foil, stir everything and put the dish back in the oven for a further 15 minutes

Step 4

Meanwhile, prepare the pasta

  • Boil the kettle and pour the boiling water into a large pan on a high heat
  • Add the pasta and a big pinch of salt and cook until al dente, following the instructions on the packet
  • Drain the cooked pasta through a colander and tip it back into the pan

Ingredients

  • 320g fusilli pasta

Step 5

Time to serve

  • Take the lasagne dish out of the oven, stir in the basil leaves and pour your freshly roasted veggie sauce over the pasta
  • Stir so that it’s well mixed, serve and enjoy!

Ingredients

  • 30g basil leaves