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Purple Pasta

Purple Pasta
Purple Pasta
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This pasta is purple! How exciting! (It tastes great too which is an added bonus)

Ingredients
Method

Ingredients

Roasting ingredients

  • 2 eggplants (chopped into chunks)
  • 4 beetroot (peeled & chopped into chunks)
  • 1 red onion (chopped into chunks)
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 pepper

Extra sauce

  • 1/2 cup vegetable stock
  • 2 tbsp olive tapenade
  • Juice of 1/2 a lemon

Stir Fry

  • 3 tsp olive oil
  • 1/2 red onion (shredded)
  • 2 cloves garlic (minced)
  • 1 cup red cabbage (shredded)
  • 1 cup purple sprouting broccoli (cut into strips)
  • Pinch salt
  • Pinch pepper
  • 400g spaghetti

Garnish

  • 1/4 cup kalamata olives (pitted & cut into halves)
  • 1/4 cup basil leaves

Method

  1. 1.

    Put the Roasting Ingredients on a baking tray & bake them for 35 minutes at 200℃ (392℉)

  2. 2.

    Put the roasted Roasting Ingredients & the Extra Sauce Ingredients in the food processor, whizz them up into sauce.

  3. 3.

    Heat the olive oil in a wok & throw in the onions, garlic, red cabbage & stir fry them until the onions vegetables are well softened.

  4. 4.

    Throw the broccoli into the pan & stir it through until it's wilting.

  5. 5.

    Pour the cooked spaghetti into the pan & fold the vegetables through it.

  6. 6.

    Pour the sauce into the wok & stir it through so the spaghetti is well covered.

  7. 7.

    Serve the pasta, garnish with olives & basil leaves. BOSH!