A delicious, protein-rich vegetarian pasta recipe, that also happens to be gluten-free and loaded with lovely nutrients to nourish the whole family!
- 1 splash extra virgin olive oil
- 1 large red onion diced
- 3-4 cloves garlic crushed
- 1/2 tsp coconut sugar
- 1 splash balsamic vinegar
- 2 medium carrots grated
- 1 medium red capsicum diced
- 350g white mushrooms sliced
- 200g cherry tomatoes halved
- 1 280g jar artichoke hearts, drained and halved We use the "Sandhurst Artichoke Hearts in Brine", from Woolies or Coles
- 1 generous handful black olives pitted
- 700-800g tomato pasta sauce (a nice basil and garlic variety can be yummy, if available)
- 1 splash red wine
- 1 generous handful fresh basil torn
- Salt and pepper to taste
- 400g lentil pasta e.g. San Remo Pulse Pasta (red lentil variety)
- 200g Fetta chopped, to serve
- Fresh basil, pine nuts and/or diced avocado to serve
Heat the olive oil in a large frypan over a medium heat. Add the diced red onion and garlic, and saute for 1-2 minutes. Add the coconut sugar and balsamic, and cook for another 1-2 minutes, until soft and caramelised.
Add the grated carrot and chopped capsicum and cook for 2-3 minutes.
Add the mushrooms, chopped cherry tomatoes, artichoke hearts and olives and cook for another minute or two. Then add in the pasta sauce and red wine and cook over a medium heat for 10-15 minutes while the pasta cooks.
While the sauce is cooking, cook the lentil pasta as per the instructions on the box.
Just before serving, add the torn basil leaves to the tomato mixture and season with salt and pepper (to taste).
Drain the pasta, stir through the sauce and serve topped with fetta, pine nuts, fresh basil and/or diced avocado.
- For a dairy-free version, omit the fetta.
- For a nut/seed-free version, omit the pine nuts.
- In addition to basil, fetta and pine nuts, other yummy toppings include fresh parmesan or chopped bean sprouts.
- If you like a 'saucier' sauce, consider adding a splash of water or extra pasta sauce. If you prefer a chunkier sauce, add less pasta sauce or cook for longer without a lid to cook off some of the liquid.
- I like to serve this dish with a big side of greens, or some steamed veggies.
- For the artichoke hearts, try to find a variety in brine or olive oil (as opposed to canola oil) - I like the Sandhurst Artichoke Hearts in brine, available at Coles and Woolies.