This recipe came from me not knowing what to make from dinner and not wanting to put any time or effort into the process. I looked in the fridge, grabbed a bunch of leftovers and came out with this 15-minute pasta. These are loose measurements because when I’m cooking for fun, I just add things in, so feel free to make it your own!

Light and quick pasta

If you're not in the mood to prep, this is the recipe for you. Just cook the pasta, add the toppings, and dinner is served!
Prep Time 5 mins
Cook Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 1 portion

Ingredients
  

  • 1 handful brown rice pasta
  • 2 tbsp olive oil from tomato confit
  • 5-10 cherry tomatoes
  • 1 handful arugula
  • 3 falafels crumbled
  • 1 avocado diced
  • Sea salt and basil to taste

Instructions
 

  • Cook the pasta according to the packaging instructions.
  • While the pasta is cook, cut the cherry tomatoes in half.
  • Once the pasta is cooked, drain it, add the olive oil, and return it to medium-high heat.
  • Add the cherry tomatoes, the falafels and the arugula and cook for a couple of minutes, until the arugula wilts.
  • Take from the heat, add the avocado and finish with the salt and basil.

Tips

  • I used the leftover olive oil from a tomato confit recipe I made. Since it was already seasoned, you add all the garlic, herbs and tomato flavour to your pasta.
  • This recipe will work well with any pasta.
  • Use fresh basil for a brighter flavour.
Keyword gluten free, pasta, vegana

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