Vegan Recipes

Beetroot Cannolicchi

300g dried ditalini rigati (small, round pasta shapes)
400g cooked and diced beetroot
400g canned chopped tomatoes
2 Tbsp chopped fresh basil leaves
1 tsp mustard seeds
2 cloves chopped garlic
Mixed salad leaves
4 sliced Italian plum tomatoes
Salt and pepper
4 Tbsp olive oil

• Cook the pasta until al dente.
• Heat the oil in a large saucepan. Add the garlic and fry over a low heat for 3 minutes. Add the chopped tomatoes and cook for 10 minutes.
• Remove the pan from the heat and carefully add the beetroot, basil, mustard seeds and pasta; and season to taste with salt and pepper.
• Serve while still warm on a bed of salad leaves, tossed in olive oil, and sliced plum tomatoes.

Serves 4 people


Recipe supplied by Katrina Jordaan, Cape Town, South Africa