Embracing a more plant-based way of life isn’t hard whether you want to be a full-on vegan or a flexitarian, everyone benefits from more plants in their diets, 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 between pea and rice pasta and the 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!