Mindful Sodexo 
Wholemeal pasta tossed with broccoli, courgette and butternut squash in spicy tomato sauce with basil
Nutrition Facts:
Calories: 350, Carbs: 48.6g, Protein: 14g, Fat: 10g, Sat. Fat: 1.3g, Fiber: 8.9g
Prep Time: 15 to 20 minutes Cook time: 30 to 35 minutes Yield: 4 servings
Spicy Vegan Wholemeal Fusilli
- 240g Wholemeal Fusilli
- Water to boil pasta
Spicy Tomato Sauce:
- 6ml extra virgin olive oil
- 2 cloves of finely chopped fresh garlic
- 1g crushed red chilli flakes
- 15g finely chopped onions
- 2g chopped flat parsley
- 150g Diced plum tomatoes
- 6ml Malt Vinegar
- 4g granulated sugar
Vegetables:
- 240g fresh broccoli florets
- 240g fresh sliced courgette, cut slices in half creating a half moon
- 240g fresh squash peeled & cut into 2cm dice
- 5g salt
- 10ml extra virgin olive oil
- 5g finely sliced fresh basil leaves
- 1. Heat oil in a medium saucepan over medium heat. Add garlic, crushed chilli and onion. Sauté for 3 minutes or until soft and fragrant.
Add tomatoes and vinegar. Sauté for another 3 minutes. Reduce heat to medium-low and simmer for 10 minutes or until thickened.
Remove from heat and stir in the chopped parsley. - 2. While the sauce is cooking preheat an oven to 180c, mix the diced butternut squash with half the oil place on a lined tray and roast until just starting to soften.
- 3. Blanch the broccoli and courgette in boiling water then refresh in iced water.
- 4. Bring water to a full rolling boil. Add pasta to the boiling water. Stir while returning to the boil. Reduce heat. Simmer for 10 to 12 minutes or until just tender. Drain well and use immediately.
- 5. While the pasta is cooking heat up the tomato sauce then add the broccoli, courgette and butternut squash lightly stir together
Add pasta to the sauce and vegetables mix and stir well, add the basil just before serving. - 6. To serve spoon evenly into four bowls.
