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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set