CHERRY TOMATO, ROASTED RED PEPPER & SPINACH FARFALLE PASTA

A simple meat free recipe that is super easy to throw together!! It’s full of wholesome veggies and busting with Mediterranean flavours. SO YUMMY!!!

Serves 6

Ingredients:

• 300g cherry tomatoes (approx. 1.5 punnets)

• 400g can butter beans (or cannellini beans), drained & rinsed

• 3/4 cup roasted peppers, drained & roughly chopped

• 1 zucchini, sliced into half moons

• 2 tablespoons capers

• 2 garlic cloves, finely chopped

• 3/4 cup parsley, roughly chopped

• 1/4 cup extra virgin olive oil

• Sea salt flakes

• Black pepper

• 2 cups baby spinach

• 500g packet of farfalle pasta (or pasta of choice)

• Fresh parmesan to serve

• Fresh basil leaves (optional)

Method:

1. Preheat oven to 180 degrees celsius.

2. In a large & deep roasting pan, add the cherry tomatoes (whole), butter beans, capers, zucchini, roasted red peppers, garlic, parsley, extra virgin olive oil, salt and pepper. Roast in the oven for 25 – 30 minutes until the tomatoes are soft. If they are colouring too much, just turn your oven down to 160 degrees and keep cooking.

3. Meanwhile, bring a large pot of salted water to a boil. Cook your pasta until al dente. Keep approx. ½ cup of pasta water for later in the recipe. Drain the pasta and set aside.

4. Remove the dish from the oven and use a fork to crush the ingredients and let out all the juices. Add the cooked pasta to the oven dish and stir through. Add a little of the pasta water if it seems too dry. Add the fresh spinach and stir through. Season – be careful not to add too much salt – the capers are naturally salty so you don’t want to overdo it!

5. Serve in bowls and top with parmesan cheese.