Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

For the Spicy Pronto Chutney:

To Assemble:

  • Rice milk 125.0 ml
  • Maize flour pasta 100.0 g
  • Water (As Required)
  • Sunflower oil 15.0 ml
  • Baby MarrowHalved And Sliced 40.0 g
  • Soya strips (cut in half) 50.0 g
  • MushroomsSliced 40.0 g
  • Red PeppersCubed 30.0 g
  • Parsley (As Required, Finely Chopped)

Vegan food certainly doesn’t need to be boring. Your diners will attest to this when they try this spicy Napolitana vegan pasta, made with a delicious combination of baby marrow, mushrooms, red pepper, soya strips and a spicy chutney mix.

...

Preparation

  1. For the Spicy Pronto Chutney:

    • Heat oil in a medium pot and sauté onions until translucent.
    • Add Robertsons Hot Rajah, Robertsons Cayenne Pepper and garlic and cook for a further 3 minutes.
    • Add Knorr Tomato Pronto and salt and allow to simmer for 15 minutes. Top with water and allow reduce to desired consistency.
    .
  2. To Assemble:

    • Bring chutney mix to the boil together with the rice milk and allow to reduce to a thick consistency to create the Spicy Napolitana Sauce.
    • Boil pasta as per on pack instructions, drain and set aside.
    • In a medium pan, heat oil and add baby marrow, soya strips and Robertsons Veggie Seasoning and cook for 3 minutes. Add mushrooms and red pepper and cook until all veggies are cooked through.
    • Heat Spicy Napolitana Sauce in a pot, add in veggies and pasta, toss through until well coated.
    • Plate and garnish with finely chopped parsley.
Home
Products
Favorites
Cart
Recipes
Menu