This super tasty and easy to prepare gluten-free vegie pasta dish is packed full of nutritional goodness.
- Heat half the oil in a large saucepan over medium-high heat. Cook eggplant, stirring occasionally, for 5 minutes or until lightly charred and starting to soften. Transfer to a plate. Heat remaining oil in the pan. Cook the onion and fennel, stirring occasionally, for 5 minutes or until softened. Add fennel seeds and garlic. Cook, stirring, for 1 minute or until fragrant. Stir in the passata. Season. Reduce heat to medium. Cook, covered, for 10 minutes.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions, adding beans in the last 4 minutes of cooking. Drain, reserving 1 cup cooking liquid.
- Add the pasta, beans, olives, basil and 1/2 cup of the reserved cooking liquid to the vegetable mixture. Toss to coat, adding more liquid if necessary. Divide among bowls. Top with parmesan and extra basil.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set