Ever since I have discovered Yoga and said goodbye to garlic and onions I have had reservations about making pasta. Italian food doesn’t seem quite right without these two ingredients. However after playing around with certain herbs I now have a palatable pasta dish which is so easy to make and is really healthy too.
Ingredients
1 cup wholewheat fusilli pasta
1 tbsp olive oil
300g chopped tomatoes
1/2 chopped organic red pepper
1/2 chopped organic yellow pepper
1/2 chopped organic green pepper
1/2 fresh chilli pepper
pinch of sea salt
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp red pepper
1/3 tsp rosemary
3 finely chopped basil leaves
dash of black pepper
Optional: vegan cheese
Boil pasta as per requirements- mine takes 12 minutes in slightly salty water. Meanwhile heat the olive oil and add the chopped tomatoes and peppers. Add half chilli pepper and stir gently on a medium heat. Add salt and herbs and cook for five minutes.
Remove the chilli pepper from the sauce. Drain pasta and add to sauce, mix thoroughly and keep on a low heat for five minutes. Serve garnished with vegan cheese and accompanied with a crusty bread roll.
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