This vegan dish features Puttanesca, a classic Italian sauce made with a combination of vegetables. This sauce, combined with ZENB Fusilli Pasta will bring an elevated flavour profile, while also providing a good source of fibre. 

 

Recipe by Chef Erling Wu-Bower

• 1 box (340g) ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
• 2 tablespoons olive oil
• 1/4-1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, sliced
• 1 small onion, chopped
• 90g pitted mixed olives, halved
• 2 tablespoons salt-packed capers, soaked, rinsed
• 240ml red wine
• 1 jar roasted red peppers, drained, coarsely chopped
• 400g cherry tomatoes, halved
• 1 teaspoon white soy sauce
• 1 teaspoon balsamic vinegar
• 20g chopped basil

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 125ml pasta cooking water; drain.

2.

Meanwhile, combine olive oil, red pepper flakes and garlic in large skillet on medium heat. Cook 2-3 min. until golden. Add onion, olives and capers; cook 4-5 min. until onion is translucent.

3.

Increase heat to medium-high. Stir in wine; cook 3-4 min. until liquid is reduced by half. Add peppers, tomatoes and soy sauce; cook 4-6 min. until tomatoes have softened. Reduce heat to medium. Add reserved pasta water, pasta, vinegar and basil to the pan. Mix gently 1-2 min. until well combined.