Alternative Recipe for the Vegan Pasta Pot:
1 onion, finely diced
2 cloves of garlic, finely chopped
1 zucchini, cut into medium-sized cubes
1 red pepper, cut into medium-sized cubes
80 g frozen peas
250 g fusilli
1 1/2 tsp vegan red curry paste
250 ml coconut milk
400 g of chunky canned tomatoes
1 handful of cherry tomatoes, halved
1 teaspoon fresh lemon juice
Heat some oil in a large saucepan and fry the onion for about 2–3 minutes until translucent. Then add the garlic, zucchini and peppers and sauté for about 2 more minutes.
Add the remaining ingredients except for the cherry tomatoes. Cook over medium heat for about 15 minutes. Add the cherry tomatoes two minutes before the end of the cooking time. Season with salt, pepper and lemon juice.