Vegan Purple Pasta???
4,415 views · Published 13 November 2017 · 0:57 · Indexed 25 September 2026
Channel: BOSH! · 2017 · Howto & Style
Ingredients: Roasting Ingredients: 2 eggplants (chopped into chunks) 4 beetroot (peeled & chopped into chunks) 1 red onion (chopped into chunks) 4 cloves garlic 1 tbsp olive oil 1/2 tsp salt 1/2 pepper Extra Sauce Ingredients: 1/2 cup vegetable stock 2 tbsp olive tapenade Juice of 1/2 a lemon Stir Fry ingredients: 3 tsp olive oil 1/2 red onion (shredded) 2 cloves garlic (minced) 1 cup red cabbage (shredded) 1 cup purple sprouting broccoli (cut into strips) Pinch salt Pinch pepper 400g spaghetti 1/4 cup kalamata olives (pitted & cut into halves - garnish) 1/4 cup basil leaves (garnish) Method: 1 Put the Roasting Ingredients on a baking tray & bake them for 35 minutes at 200℃ (392℉) 2 Put the roasted Roasting Ingredients & the Extra Sauce Ingredients in the food processor, whizz them up into sauce 3 Heat the olive oil in a wok & throw in the onions, garlic, red cabbage & stir fry them until the onions vegetables are well softened 4 Throw the broccoli into the pan & stir it through until it's wilting 5 Pour the cooked spaghetti into the pan & fold the vegetables through it 6 Pour the sauce into the wok & stir it through so the spaghetti is well covered 7 Serve the pasta, garnish with olives & basil leaves BOSH!
