Embracing the plant-based life isn’t hard whether you want to be a full-on vegan or a flexitarian, we all benefit from more plants and dishes like this make is easy as pie-or that should be easy as pea (sorry).
I love pea pasta and honestly can’t tell the difference taste wise with pea and rice pasta to standard wheat one (other than the former two don’t give me the bloat factor gluten-based everything does).
This dish was gobbled up by the whole family and works well with added capers, oliver and a tonne of chopped coriander too so go wild with the plants.
Enjoy this bad (good) boy, it’s a winner!
- A punnet of tomatoes
- Glug of olive oil
- 3 white onions, chopped
- 3 gloves of garlic, thinly sliced
- 2 tbsps brown sugar
- Splash of balsamic vinegar
- 350 g pea pasta
- handful of basil leaves, torn
- sea salt and freshly ground pepper
Preheat the oven to 180°C. Halve the tomatoes and spread onto a baking tray. Cover with some olive oil and season with salt and pepper. Roast for 12 minutes.
In a medium sized pan, fry the onions for 10 minutes until golden brown. Lower the heat and add the garlic at the end for a few minutes until golden too (watch the slices don’t burn). Add a splash of balsamic vinegar and the sugar to create a caramelised flavour.
Cook the pea pasta in salted boiling water following the packet instructions. We like Waitrose’s own brand of pea pasta which takes approximately 5 minutes cooking time.
Drain the pasta and add the tomatoes, onions and balsamic sauce. Season with salt and pepper. Decorate with the basil leaves.
You can add chilli oil, flakes/ Tabasco if you want an added kick.
Check out more of my vegan recipes!