Vegetarian Black-Eyed Pea Pasta Skillet Recipe

About this recipe

A hearty and flavorful vegetarian pasta dish featuring black-eyed peas, fresh vegetables, and a blend of Italian herbs. Perfect for a satisfying dinner solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Oregano 100g
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 200G All Things Butter Unsalted Butter
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 450G Northern Pasta Co. Fusilli, 450G
• 15G Terre Exotique Chopped Basil, 15G
• - East End Black Eye Beans
• 20G Terre Exotique Green Salty Coastal Pepper, 20G
• 1 Kg Tomatoes 1kg
• 100G Terre Exotique Winemaker'S Salt, 100G
• 200 G Trs Black Salt 200 G

Instructions

1. 1. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 3 minced garlic cloves, 2 diced onions, and 2 diced carrots. Sauté for 5-7 minutes until the vegetables are tender.
2. 2. Stir in 3 chopped tomatoes, 1/2 cup vegetable broth, 1 tablespoon salt, and 1 teaspoon pepper. Mix well and bring to a simmer.
3. 3. Cover the skillet and cook for 10 minutes, stirring occasionally to combine the flavors.
4. 4. Add 4 cups of cooked black-eyed peas to the skillet. Stir well, cover, and simmer gently for 20 minutes.
5. 5. Meanwhile, cook 16 oz of fusilli according to package instructions. Drain and set aside.
6. 6. Add the cooked fusilli to the skillet and mix thoroughly. Stir in 1/4 cup chopped parsley, 2 tablespoons chopped basil, and 1 teaspoon oregano.
7. 7. Remove from heat and stir in 1/4 cup butter and 1/2 cup grated parmesan cheese until melted and well combined.
8. 8. Serve hot, garnished with additional parsley or parmesan cheese if desired.