Caserecce Chickpea vegan style
- One packet of I Pastai fresh Caserecce 250g
- 200g of peeled and cubed sweet potato
- 100 g of capsicum cubed
- 100g of Cherry tomato sliced in half
- 2 spoons of Extra virgin olive oil
- 1 clove of garlic
- 80g of Vegan feta cheese
- Fresh herbs (parsley and Basil roughly chopped)
- Cracked pepper
- 01In a pot bring 5 lt of water to boiling point and add salt.
- 02In a pan, stir fry your vegetables with oil and garlic.
- 03Boil the Caserecce for the time indicated on the pack.
- 04When ready, drain the pasta and add it to the
Pan, sprinkle with fresh herbs and serve and top with crushed feta.
- 05Add some cracked pepper and a drizzle of oil.