theveganpea

This pasta is so flavourful and is layered with spiciness, sweetness and lots of beautiful herbs! I would describe it as an arriabiatta on steroids.

Preparation time: 1 hour (including cooking time)

Ingredients (Serves 4):

• 3 peppers (yellow, red and green)
• 700g celery sticks
• 3 white onions
• 3 thai red chillies
• 450g plum sundream tomatoes
• 2 cups chopped curley leaf parsley
• 1 cup chopped sage leaves
• 1/3 cup lemon thyme leaves
• 300g Fettuccine
• Salt
• Pepper
• 6 tbsp Olive Oil (plus extra for boiled pasta)
• 250g alpha sprouts

Method:

1. Boil the pasta in heavily salted boiling water (follow cooking times on packaging) and drain
2. Toss the pasta with salt to taste and a drizzle of olive oil
3. Chop up the herbs, chillies and tomatoes finely
4. Blend the onions, peppers and celery in a mixer until they form a paste
5. Heat 6 tbsp olive oil in a saucepan
6. Add the chopped herbs and chillies into the hot oil until sizzling
7. Add the celery onion mixture and cook for 10 minutes until the onions have cooked through and lots their sharpness
8. Add one tbsp salt to the mix and continue to cook for a further  3 minutes
9. Add the tomatoes to the pan and cook until the tomatoes break down (approx. 10 minutes)
10. Adjust the salt levels and add a healthy grind of pepper
11. Add the sprouts and mix in on high heat
12. Let the sauce bubble for 10 minutes
13. Gently toss the pasta into the warm sauce and allow to heat for a couple of minutes
14. Enjoy my Little Peas!