Sicilian Pea Pasta

A wonderful traditional Sicilian bake, featuring vibrant red cherry tomatoes and capsicum. We also give you a vegan option!

The ingredient of Sicilian Pea Pasta

• 2 tsp extra virgin olive oil
• 1 red onion finely chopped
• 2 garlic cloves thinly sliced
• 1 tsp dried chilli flakes
• 400g can cherry tomatoes
• 150g chargrilled red capsicum sliced
• 55g 1 3 cup pitted green olives sliced
• 250g fresh vegan chickpea or pea casarecce pasta
• 150g 1 cup frozen baby peas
• 100g baby spinach plus extra to serve
• 50g vegan feta crumbled

The Instruction of sicilian pea pasta

• preheat oven to 180u00b0c 160u00b0c fan forced lightly spray a 1 5l 6 cup baking dish with olive oil heat oil in a large non stick frying pan over medium heat add onion and cook stirring for 5 minutes or until soft add the garlic and chilli cook stirring for 1 minute or until aromatic add the tomatoes capsicum olives and 125ml 1 u20442 cup water bring to the boil then reduce heat and simmer for 10 minutes or until slightly thickened
• meanwhile cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente adding the peas in the last 3 minutes of cooking drain and return to saucepan
• add spinach and the tomato mixture to the pasta mixture toss to combine spoon into the prepared dish sprinkle with feta bake for 15 minutes or until golden top with extra spinach to serve

Nutritions of Sicilian Pea Pasta

fatContent: 349 657 calories
saturatedFatContent: 9 5 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 27 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post