Easy Peasy Pasta

Super simple
Super simple
Super simple
Super simple
0:50 m

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.

Start cooking ➞




For the recipe

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

Before you start

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

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

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

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

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

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!
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