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Gluten-free vegie spaghetti
Gluten-free vegie spaghetti
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious gluten-free veggie pasta bursting with nutrients.
Ingredients:
  • 36.40 gm olive oil
  • 1 eggplant, cut into 3cm pieces
  • 1 brown onion, thickly sliced
  • 1 fennel bulb, trimmed, thickly sliced
  • 1 tsp fennel seeds
  • 3 cloves garlic, sliced
  • 375.00 ml passata
  • 340g pkt Heinz® Gluten Free Spaghetti
  • 200g green beans, trimmed, halved
  • 82.50 ml Brand Pitted Kalamata Olives, , halved
  • 125.00 ml torn basil leaves, plus extra to serve
  • Shaved parmesan, to serve (or vegetarian hard cheese)
Instructions:
  • 1. In a large saucepan over medium-high heat, heat half of the oil. Add eggplant and cook, stirring occasionally, for 5 minutes until lightly charred and starting to soften. Transfer to a plate. 2. Heat the remaining oil in the same pan. Add onion and fennel, cook for 5 minutes until softened. Stir in fennel seeds and garlic, cook for 1 minute until fragrant. 3. Stir in the passata, season with salt and pepper, then reduce heat to medium. Cover and cook for 10 minutes.
  • Cook the pasta in a pot of salted boiling water according to package instructions, adding beans for the last 4 minutes of cooking. Reserve 1 cup of cooking liquid before draining.
  • Combine the pasta, beans, olives, basil, and 1/2 cup of reserved cooking liquid with the vegetable mixture. Toss well to ensure everything is coated, adding more liquid if needed. Serve in bowls and garnish with parmesan and additional basil leaves. Enjoy!

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