HP - Pasta Arrabiata
Servings: 2
Calories: 670kcal
Print Recipe
Add to Collection
Ingredients
- 1 small aubergine
- ¼ tsp salt
- 7 oz (200 g) wholegrain pasta (7oz = 200g)
- ¼ tsp paprika powder
- 1 medium onion
- 2 cloves garlic
- 2 medium tomato
- ¼ tsp sugar
- 1 tbsp olive oil
- 1 tsp tomato paste (also known as tomato concentrate – the thick stuff, often in a tube)
- 2 cups (500 ml) tomato juice (the drink) 2 cups = 500ml)
- 1 red chili pepper
- 4 tbsp almonds (roasted/smoked)
- 2 tbsp nutritional yeast
Instructions
- Cook the pasta as per packet instructions.
- Wash and cut the aubergine and tomatoes into small pieces.
- Heat up a pan with olive oil on a medium heat. Add the aubergine, and mix in the salt and paprika.
- Dice the onion and garlic.
- After a couple of minutes, add the onions and fry until soft. When they are, add the garlic and fry for another 30 seconds or so.
- Add the tomato paste and let it fry for a couple of minutes more.
- Add the tomato juice, the tomato pieces and the sugar.
- Chop the chili pepper and throw that in there too.
- Let it cook (bubbling) for another five minutes.
- Crush the almonds.
- Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds and nutritional yeast.
Make it gluten-free
- Use gluten-free pasta
- Don’t skip the final cooking stage, it really brings out the flavours. The same goes for the little amount of sugar, unless absolutely necessary to skip.
Nutrition
Calories: 670kcal | Carbohydrates: 106g | Protein: 25g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 355mg | Potassium: 1833mg | Fiber: 22g | Sugar: 27g | Vitamin A: 2555IU | Vitamin C: 104mg | Calcium: 121mg | Iron: 3mg