Plant-Based
Caramelised onion trofie pasta
1. Cook pasta in a large saucepan, according to packet instructions, until al dente. Drain, reserve 1 cup of cooking water. Set aside.
2. Peel and slice onions. Sauté in a pan over medium heat with oil, butter, vinegar and sugar. Cook for 10-15 minutes, or until softened and brown.
3. Halve cherry tomatoes, chop capsicum strips. Slice zucchini into crescents. Add vegetables and capers to onions, cook for 3-4 minutes, or until softened.
4. Toss pasta and onion mixture in saucepan, add a little pasta water to help coat if required. Season to taste with salt and pepper.
5. Divide pasta between bowls. Top with crumbled goats cheese, baby spinach and rocket leaves to serve.
Tip!
Spinach and rocket could be stirred through pasta instead.
2. Peel and slice onions. Sauté in a pan over medium heat with oil, butter, vinegar and sugar. Cook for 10-15 minutes, or until softened and brown.
3. Halve cherry tomatoes, chop capsicum strips. Slice zucchini into crescents. Add vegetables and capers to onions, cook for 3-4 minutes, or until softened.
4. Toss pasta and onion mixture in saucepan, add a little pasta water to help coat if required. Season to taste with salt and pepper.
5. Divide pasta between bowls. Top with crumbled goats cheese, baby spinach and rocket leaves to serve.
Tip!
Spinach and rocket could be stirred through pasta instead.
500g trofie pasta
2 onions
2 tbsp oil, for cooking
40g butter
2 tbsp balsamic vinegar
2 tsp sugar (of choice)
1 punnet cherry tomatoes
1 jar capsicum strips, drained
1 zucchini
1 jar capers, drained (use to taste)
1 packet goats cheese
120g baby spinach and rocket leaves
salt and pepper, for seasoning
2 onions
2 tbsp oil, for cooking
40g butter
2 tbsp balsamic vinegar
2 tsp sugar (of choice)
1 punnet cherry tomatoes
1 jar capsicum strips, drained
1 zucchini
1 jar capers, drained (use to taste)
1 packet goats cheese
120g baby spinach and rocket leaves
salt and pepper, for seasoning
