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brown rice penne with tomato and vegetable sauce with toppings and basil leaves

Tomato, red pepper and okra pasta sauce with whole grain penne and a dairy-free parmesan

Filling and easy to make vegetarian pasta dish
Recommended:
after the treatments have ended 
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 1 portion

Ingredients
  

  • 1 red pepper, preferably organic
  • 4 tomatoes, preferably organic
  • 1 banana shallot, peeled, or any type of onion
  • 100 grams okra
  • 2 garlic cloves
  • 1 tsp tomato puree
  • 2 Tbsp extra virgin olive oil
  • a pinch of cayenne pepper, optional
  • 100 grams brown rice penne
  • 4 cavolo nero leaves or Swiss chard or spinach leaves
  • a handful of basil leaves
  • 1/2 tsp of Himalayan pink salt

Dairy-free parmesan

  • a pinch of Himalayan pink salt
  • pinch of celery seeds
  • 1 tsp nutritional yeast
  • 1 tsp ground almonds

Instructions
 

  • Wash all your vegetables thoroughly. Remove the pepper and okra tops and deseed the pepper.
    vegetables with olive oil and tomato puree arranged on the white wooden table
  • Chop the tomatoes, pepper and okra into small, similar size pieces. Finely chop the garlic and thinly slice the shallot.
    chopped tomatoes, red pepper, okra and finely chopped onion and garlic arranged on a plate
  • Pour the olive oil into a medium pan and heat it up on medium-low heat. After a minute, lower the heat and sauté the shallot, garlic and red peppers for 3 minutes. Add the tomato puree, mix well and continue cooking for a further minute or so.
    chopped vegetables with olive oil in a pan
  • Add the tomatoes and okra, season with salt and stir well.  Cover with a lid and cook on low heat for 20-25 minutes, stirring occasionally. 
    If the sauce is too dry and not simmering, add a half cup of cold water, stir it and continue to cook.
    chopped vegetables with olive oil in a pan
  • In a deep pan, boil the water, cook the penne according to the cooking instructions on the pack and drain once cooked.
    For the dairy-free parmesan, crush the celery seeds and salt in a mortar until fine, add the nutritional yeast and gently combine it with a pestle. Add the ground almonds and very gently mix them through the mixture with a spoon.
    Once the sauce is cooked, add the chopped cavolo nero (stalks removed) and cook for a further 2-3 minutes or until it’s soft.
    brown rice penne, seasoning, basil and cavolo nero arranged on a white wooden table
  • Mix the penne with the sauce, generously sprinkle with vegan parmesan and top with basil leaves.
    brown rice penne with tomato and vegetable sauce with toppings and basil leaves
Keyword easy, gluten-free, nutritious, quick, simple, vegetarian