Vegetable Rice Spiral Pasta with Spicy Vegetable Stir-fry

[Guest guest]

Vegetable Rice Spiral Pasta with Spicy Vegetable Stir-fry

 

 

 

1 packet (250 g) (8 3/4 oz) ORGRAN Vegetable Rice Spiral Pasta

1/2 tsp dried thyme leaves

1 cup olive oil

1 vegetable stock cube (optional)

2 bay leaves

1 tsp sambal oelek

1 cup water

1 cup vegan dry red wine

1 cup black olives

1 small onion, sliced

1 medium green pepper, thinly chopped

1 small gggplant, chopped

1/2 stick celery, sliced

150 g (5 1/3 oz) snow peas, sliced

2 green shallots, chopped

 

 

Heat oil in pan, add onion and pepper; cook, stirring until onion is

soft. Stir in eggplant and tomatoes, cook over low heat for 5 minutes.

Add celery, stock cubes, thyme bay leaves, sambal oeiek, water and

wine. Bring to boil, simmer uncovered for 10 minutes. Stir peas,

olives and shallots; keep warm. Discard bay leaves.

 

Add pasta to large pan of boiling water and cook according to

instructions on the packet.

Just before serving, toss pasta with vegetable mixture.

 

 

Serves: 4.