Pasta has got to be one of the most comforting meals – growing up it was one of my absolute favorites and nothing would fill me with more joy than coming home from school and digging into a warming bowl of my mum’s pasta bake and I know that I certainly wasn’t alone in that, which makes it easy to understand why those of us with digestive issues worry about no longer being able to enjoy a big bowl of pasta. But fear not, going vegan or gluten-free doesn’t mean that you can’t enjoy pasta any more! Nowadays there are so many alternatives to traditional white pasta which not only taste better but have a much higher nutritional value. Whether you opt to use brown rice, green lentil, red lentil, millet, chickpea (the list is honestly to extensive to continue) or even courgetti in this recipe, you’re sure to create a wonderfully satisfying and delicious weeknight meal.
This is the perfect meal for if you don’t have a lot of time on your hands or for the end of the week, when there’s not much in the fridge or cupboards other than leftover veggies. Each mouthful is packed full of flavour with hints of spice from the turmeric, cumin and chilli whilst the tahini contrasts beautifully with the slight sweetness of the tomatoes. If you don’t have the exact veggies on hand then feel free to substitute whatever you have; I imagine that courgette, aubergine or red peppers would all work amazingly but I love adding peas and spinach for a boost of iron and vitamin c. And if we’re going to be totally honest with one another, this recipe was quite the serendipity moment – or to put it more plainly was in fact a complete accident – but it just tastes so damn good! I honestly couldn’t think of a simpler or more nourishing evening meal but this also tastes amazing when divided into two portions to make one hot lunch and a tasty lunch box meal alongside homemade falafels for the next day.
Ingredients (Serves 1-2)
- 1 serving gluten free pasta of choice (I use green lentil penne or brown rice spirals)
- 1/2 can chopped tomatoes
- 2 tbsp tomato puree
- 80g spinach
- 1 small carrot, grated
- 100g frozen peas
- 6 small plum or cherry tomatoes
- tbsp tamari
- tsp tahini
- tsp miso paste
- tsp apple cider vinegar
- juice of half a lemon
- 1/4 tsp each of turmeric, cumin and chilli powder
- Cook the pasta according to the packet instructions.
- At the same time as your pasta starts cooking, add all of the remaining ingredients to a large frying pan over a medium heat.
- Allow everything to cook together, stirring occasionally and allowing the sauce to thicken.
- Once the pasta has cooked, add it to the sauce and stir for a couple of minutes until warmed through.
- Serve and enjoy! Add toppings as desired – I went for extra tahini but nutritional yeast tastes amazing as does fresh basil and toasted pine nuts.
If you make this, don’t forget to tag me on Instagram @nourishingyas x