Recipe: Easy Peasy Pasta

My sister and I whipped up something quick and easy for lunch yesterday. There was no intention for it to make a blog post, but it was so bomb that it had to be shared.


We made a tomato sauce with red wine, tossed in some pre-boiled green peas and lightly-steamed carrots and broccoli, then added the mix into the boiled (al dente) and drained fusilli pasta.

Some easy steps

  • Fry one diced onion in a little olive oil till golden brown, then add in half a head of pounded / grated garlic.
  • Once garlic has browned, add in 6 pureed/ blended tomatoes. Turn the heat high and stir till tomatoes turn a deep red.
  • Add in one glass of red wine (we used Cabarnet Sauvignon) and let the the sauce thicken. Throw in some herbs, black pepper, and salt to taste.
  • Add in pre-boiled peas (250g), steamed carrots and broccoli(300g), and a handful of chopped green peppers. Mix for about 30-60 seconds to get the sauce through all your vegetables.
  • Add some margarine to your cooked pasta Β (we used 500g fusilli) for additional flavour, then pour in your sauce with vegetables into the pot with pasta. Toss till properly mixed and transfer to a serving dish/ bowl.


Ten minutes is all it takes to have a pot of pasta goodness!
(Serves 6)

PS: This meal is vegan/vegetarian friendly. If you’re into meat, I promise that it is so good, you will start to appreciate flavorful plant-based dishes.

You could always swop regular pasta for wheat-free pasta (e.g. maize, butternut or spinach pasta) for a healthier option.


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