Vegetable Pasta with Crispy Bacon and Seeds
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Fish-free; can be vegetarian or vegan
Ingredients
- Half a red onion - finely chopped
- 1 clove garlic - finely chopped
- 1 large carrot - grated
- 3 florets of broccoli - broken into small pieces
- Half a red pepper - chopped
- Handful green beans - chopped into 2cm pieces
- Half small courgette - grated
- 400 ml tomato passata - sieved tomatoes
- 1 tsp mixed herbs or a handful of chopped fresh basil if you have it
- Sprinkle chilli powder
- 1/4 tsp stock powder - I use Marigold
- 4 tbsp sunflower seeds - toasted in a frying pan until golden
- 4 rashers bacon - grilled or fried until crispy
- Handful pitted black olives - chopped (optional)
- 320 g gluten-free pasta
Instructions
- Place the onion, carrot and red pepper in a large pan with approx. 50ml of water and cook the vegetables on a low heat with the lid on for approx. 10 minutes until soft. Replenish the water if it evapourates.
- Add the remaining vegetables and allow to cook for a further 5-10 minutes, keeping the water topped up so there is just enough to cover the bottom of the pan.
- Remove the lid and allow the water to evaporate before adding the passata, herbs, stock and chilli powder. Continue to cook on a low heat for a further 5-10 minutes until the vegetables are soft and the sauce thickened.
- Meanwhile cook the bacon and seeds and chop the black olives.
- Cook the pasta according to the instructions on the packet.
- Once the pasta has cooked, drain and rinse, then add the sauce. Stir to combine and serve with chopped crispy bacon, sunflower seeds and olives scattered on the top.
- To make this vegetarian or vegan, replace the bacon with grated cheese or beans.