Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Purple Pasta

Purple Pasta
Purple Pasta

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



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


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


  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!