Chili Vegetable Pasta

when it came to dinner, i was craving vegetables.
oh, shock horror. healthy blogger cliche’.
i crave them, it’s fact. it’s truth.

when it comes to pasta, it’s no secret that i’m not going to be using a meat sauce.
i don’t order it when i’m out (obviously) so i’m making the most of it.
i’m going to throw every possible vegetable i can into the pot.
i like stirring the pot, it’s exciting. wooden spoon is a must.

Chili Vegetable Pasta

recipe from our kitchen.

serves 4 people.

Ingredients:

1 teaspoon of olive oil

2 cans (250 grams each) of diced tomatoes

1 onion, diced

200 grams of barilla arrabbiate pasta sauce

1 eggplant, diced

100 grams of pitted olives (organic)

1 capsicum, diced

3 cloves garlic, crushed

fresh oregano

fresh parsley

1 carrot, grated

4 small mushrooms, roughly chopped

1 zucchini, diced

sea salt & cracked black pepper

Directions:

in a large pot, brown your onion & garlic in olive oil.

add in your canned tomatoes & stir. slowly add in your zucchini, capsicum then mushroom, olives, carrot & eggplant. once vegetables are cooked, stir-in your barilla arrabbiate pasta sauce. allow to simmer for a few minutes.

season with fresh oregano, parsley plus salt & pepper to taste.