#ad Soul food – the definition varies from person to person. Pasta, chickpeas an…
#ad Soul food – the definition varies from person to person. Pasta, chickpeas any green vegetable and some avocado feeds my soul real good that’s fresh and healthy too?! What about you?
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Today. I’ve made a basil and tomato pasta bowl with wholesome healthy kale and a super fresh avocado. Believe me when I say dried basil makes a wicked tomato sauce, and when you make it with Organic Basil like this one from @Schwartz.uk you can rest assured that your tomato sauce will be full of flavour. To make this (recipe serves one) you need:
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75g fusilli pasta
1½ tablespoons tomato paste
5 cherry tomatoes, sliced in half
100g cooked chickpeas, drained and rinsed
¼ teaspoon dried #schwartz basil
1 fat garlic clove, finely minced
1 small shallot, finely chopped
2 large kale leaves, finely chopped
½ vegetable stock cube
1 fresh chilli, finely chopped
Chilli flakes, to taste
Half a small avocado, to serve
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Put the pasta in a pan of boiling water and cooking according to the pack instructions or until al dente. –
While the pasta is cooking, heat a splash of water or oil in a small non-stick pan over medium then add the shallot and garlic and saute or fry until soft. Add the tomato paste, chickpeas, basil, kale and fresh chilli, stir then add a small splash of water and cook for 5-6 minutes over medium heat until the kale is tender.
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Drain the pasta, reserving a little of the cooking water then tip into the tomato sauce. Add the cherry tomatoes and toss well. If necessary, add a splash of the pasta cooking water to loosen. Season with a pinch of salt and black pepper if needed then serve in a pasta bowl with half an avocado and sprinkle with chilli flakes. Don’t forget the nutritional yeast or vegan parmesan. ? Swipe left to see the ingredients I used for this. #SchwartzOrganic
