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Pantry Pasta

I love a good pantry pasta, and come Monday/Tuesday when we are waiting for our local food delivery, this is exactly what we are having!!

This pasta is great because it is forgiving with the sauce (use a thick tomato sauce, a creamy alfredo, garlic pesto, rose, or even blistered tomatoes with oil - anything!), and it is also very versatile with whatever veggies you have in the fridge/pantry!

This recipe is from whatever we had laying around this week....

 

INGREDIENTS - all cut bite size to mimic the shape of your pasta noodle

Onion

Garlic

Bell Pepper

Tomatoes

Eggplant, chop and dehydrate with some salt 30 minutes before cooking

1 tbsp Cole's Kitchen HERBS DE PROVENCE

Spinach (any green)

2 to 3 cups pasta sauce

Cooked Pasta

Hemp, optional

Salt/Pepper/Chilli Flakes/Cheese to taste, and for garnish 

 

METHOD

  1. Heat a skillet, add oil
  2. Add onion, cook 3 minutes
  3. Add garlic, cook 2 minutes
  4. Add pepper, cook 2 minutes
  5. Add tomatoes, salt tomatoes, and cook off liquid for 5 to 7 minutes
  6. Add eggplant, season with Cole's Herbs de Provence
  7. Add spinach and toss to combine
  8. Add cooked pasta and 2 cups of sauce, combine - add more sauce if needed
  9. Serve and garnish with hemp/cheese/chilli flakes 

 

 


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