Vegetarian Black-Eyed Peas With Pasta Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring black-eyed peas and elbow macaroni in a flavorful tomato and herb sauce. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 5Ltr Vittorio Pomace Olive Oil
• 500 g Carrot
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Pluckk Organic Hybrid Tomatoes
• 80 g Knorr Vegetables Stock Cubes
• 1 pc (50 g) On1Y Pepper Grinder
• 1 pack (500 g) Jairaj Black Eye Chawli
• 50 g Italian Basil Leaves (Tulshi Paan)
• 1 pc (10 g) On1Y Oregano Dried Herb
• 25 g Parsley
• 100 g Old Hill Parmesan Cheese
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 2 diced carrots, 2 diced onions, and 3 minced garlic cloves. Sauté until tender, about 5-7 minutes.
2. 2. Stir in 3 chopped tomatoes, 1/2 cup vegetable broth, 1 tablespoon salt, and 1 teaspoon pepper. Cover and cook, stirring occasionally, for 10 minutes.
3. 3. Add 4 cups cooked black-eyed peas to the skillet. Cover and simmer gently for 20 minutes, allowing the flavors to meld.
4. 4. Meanwhile, cook 16 oz elbow macaroni according to package instructions. Drain and set aside.
5. 5. Stir 2 tablespoons chopped basil, 1 teaspoon dried oregano, and 1/4 cup chopped parsley into the skillet. Adjust seasoning if needed.
6. 6. Toss the cooked macaroni with the black-eyed pea mixture. Serve warm, garnished with 1/2 cup grated parmesan cheese.