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

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 450G Northern Pasta Co. Fusilli, 450G
• 15G Terre Exotique Chopped Basil, 15G
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Schwartz Italian Seasoning

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 fusilli according to package instructions. Drain and set aside.
5. 5. Stir 2 tablespoons chopped basil, 1 teaspoon italian seasoning, and 1/4 cup chopped parsley into the skillet. Adjust seasoning if needed.
6. 6. Toss the cooked fusilli with the black-eyed pea mixture. Serve warm, garnished with 1/2 cup grated parmesan cheese.