You’ll never buy shop-bought again!
Prep | less than 5 mins
Cook | 25 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 30 minute meal
INGREDIENTS
Perfect homemade passata
2tbsp extra virgin olive oil
2 punnets of salad tomatoes, rough-chopped (around 12 tomatoes)
1/2 punnet of on-the-vine cherry tomatoes, rough-chopped (around 12 tomatoes)
Fistful of basil, finely-chop the leaves and bash the stalks
20g pitted green olives in oil (around 8 olives), rough-chopped
190ml vegetable stock
1tbsp red wine vinegar
Salt and freshly ground black pepper
Serve with, Vegan Penne Cacio e Pepe
250g gluten-free penne
2tbsp pasta water
1tbsp extra virgin olive oil
35g vegan hard cheese, grated
Salt and freshly ground black pepper
METHOD
Add 1tbsp of olive oil to a large frying pan and heat on med-high. Add all the tomatoes and fry for 5 minutes with the lid on. Once tender squash in the pan with a potato masher. Add the veg stock, vinegar, olives, half the basil along with the stalks (remove them before serving), season and give it a good stir. Cook for 20 mins on a low heat with the pan lid on. Before serving remove the stalks and add a swirl of olive oil
While the passata cooks, make the Vegan Penne Cacio e Pepe
Cook the Penne according to instructions (around 10 mins)
When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cheese and seasoning. Heat on low until the cheese has melted and is well combined
Add the penne to serving dishes and top with the passata and a sprinkle of freshly chopped basil. Absolutely delicious! Enjoy x
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