Mediterranean Pasta, Plant Based Recipe

Another plant based recipe! I have been making a big effort to reach my plant based diversity goals lately and this is a great meal prep recipe that makes it easy to hit those goals.

The recipe made 5-6 meals!! So nice and easy when you come home after a long day and don’t feel like cooking, and then you remember there’s a meal waiting for you!

Enjoy x

Ingredients

1 can of organic diced tomatoes

1 aubergine / eggplant

1 red onion

1 zuchinni

1.5 cups of penne pasta (I used gluten free)

1 small bunch of basil

1 can of organic brown lentils, drained

1 tablespoon mixed italian herbs

2 tablespoons of nutritional yeast

Method

Chop the red onion into medium slices and start lightly frying them in extra virgin olive oil on a low heat.

Chop the aubergine & zucchini and add them to the pan.

Add the mixed italian herbs and if you want a bit of spice, some chilli flakes.

Drizzle a little more olive oil over the veggies, then add the can of diced tomatoes.

Add the pasta dry - trust me, it will cook!

You may need to add a half a cup of filtered water, depending on how thick the sauce is so far, you want it to be not too thick and able to cover all the veggies and the pasta.

Cook on low - medium heat for about 25 minutes, then add the drained can of lentils.

Add in the nutritional yeast, put the lid on your saucepan and cook for another 15 or so minutes on low heat.

Stir through some basil leaves while its hot, and add some fresh basil when serving.

If meal prepping: pop into different containers, I served 5-6 meals out of this recipe!