Here’s a recipe you can make using cupboard staples. Firstly, you’ll need a marinara sauce. You can use a pre-made one or make one. I used the following recipe:
- Blend 2 cans of whole, peeled tomatoes, 170ml tomato paste, 4 tbsp fresh chopped parsley, 1 clove chopped garlic, 1 tsp dried oregano, 1 tsp salt & 1/4 tsp pepper
- In 6 tbsp olive oil, sautée 1/3 cup onions then add the tomato sauce and 1/2 cup white wine
I adapted and veganised this recipe based on one by @smellslikehomeblog. Don't worry if you don't have all of the ingredients below, you can easily swap some ingredients for ones you have at home and make it your own.
(after you've made your marinara sauce)
Right now, we all need our food to go further. When it comes to food waste, your freezer is your best friend! Got leftover kale? Pop it in a freezer bag and next time you make a hot dish, you can chuck it in straight from frozen!
2 tbsp olive oil
1 red pepper, chopped
1 medium onion, chopped
4 cloves garlic, chopped
Salt & pepper
1 tsp chilli flakes or chopped fresh chilli (more if you like a kick)
6 Linda McCartney's Vegetarian Red Onion & Rosemary sausages (pre-cooked as per the packet instructions)
¼ cup white wine
450ml marinara sauce
250ml vegan cream (I tend to always have some in but, you could make your own using vegan milk / cashews / tofu)
500g pasta
4 cups water
2 handfuls of kale (or any veggies you want)
¼ cup vegan parmesan, grated (optional)
¼ cup fresh basil, chopped
Nutritional yeast (optional)
