Recipe: Pasta in a creamy basil sauce within 30 minutes
I made this delicious pasta dish for a group who came over for dinner and it went down a treat. :)
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I made this delicious pasta dish for a group who came over for dinner and it went down a treat. :)
Read MoreThis meal is becoming an all time favourite! It's quick, healthy, versatile, full of different vegetables and most of all, delicious!
This recipe serves 2.
• 1/2 a teaspoon of oil – I usually use olive oil
• 1 fresh chilli – finely chopped - decide whether to use all, more or less, of the chilli, based on how spicy it is, also considering how spicy you like your food to be
• 1 small carrot – chopped into small bite-size pieces
• a handful of olives – I prefer black olives because they’re not sharp
• 1 small (200g) can of sweetcorn
• 1/2 a courgette – chopped into small cubes
• 1/3 of a yellow pepper – chopped into thin 2 cm strips
• 1/3 of an orange pepper – chopped into thin 2 cm strips
• 1/3 of a green/red pepper – chopped into thin 2 cm strips
• vegan mince – use as much, or as little, as you would like - many supermarket own brands tend to be vegan
• salt to taste
• 1/4 of a teaspoon of pepper
• a pinch of cinnamon powder
• a pinch of nutmeg powder
• 2 large wholemeal wraps
1. Put the oil in a pan and heat it using a medium setting
2. Once it's become hot, add the chilli
3. After 20 seconds, add the carrots and cook for 7 minutes, after which they should be semi cooked
4. Now add the olives, sweetcorn, courgette, peppers, salt, pepper, nutmeg and cinnamon
5. Stir and let it cook with the lid on the pan
6. After 1 minute, add the vegan mince and mix
7. Cook until it's as soft as you like it to be – I usually turn the heat off after 5 minutes
8. Warm the wraps
9. Place the filling along the middle of the wrap, take the bottom of the wrap and fold it towards the centre, do the same with the sides, leaving the top open
10. Put this on a plate and enjoy
Spread some Guacamole on to the wrap before adding the filling