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PASTA E CECI
By Gabriella Margiotta for Mutti (mutti-parma.com) Serves4 | Prep30 mins | Cook25 mins
400g tin (1⅔ cups) of Mutti Whole Peeled Tomatoes 1 tin of chickpeas 80ml (⅓ cup) extra-virgin olive oil 1 carrot 1 white onion 2 celery sticks 3 garlic cloves 1 sprig of rosemary 170g (1⅔ cups) dried small pasta 1.5 litres (6 cups) vegetable stock (broth) 50g (½ cup) vegan Parmesan 100g (3-4 cups) spinach salt and pepper
1 Rinse the chickpeas, drain well and then set aside 2 In a pan, heat the olive oil up on a medium heat, add the onion, carrot garlic and celery, sauté for 5 minutes until soft and translucent.
3 Add the rosemary sprigs and season with salt and pepper. Add the tinned chickpeas along with the tinned tomatoes and the stock.
4 Bring to a gentle simmer for 10 minutes.
5 Carefully remove two ladles of the soup leaving behind the rosemary and blend until smooth and creamy.
6 Return the blended mixture to the soup, add the pasta and cook for 10 minutes until the pasta is cooked, adding water if the mixture is too thick.
7 Once the pasta is cooked, turn the heat off and add the spinach and allow to wilt from the heat of the pan.
8 Finish with a generous grating of vegan Parmesan and a drizzle of olive oil.
NUTRITIONAL INFO
Calories (per serving)513 | Total fat22.1gSaturates2.9g | Salt1.25g | Sugar8.7gCarbohydrates60.7g | Protein19.7g
TOMATO FLATBREADS
By Gabriella Margiotta for Mutti (mutti-parma.com) Serves2-4 | Prep20 minsplus resting | Cook10 mins
1 jar Mutti Passata 3 garlic cloves, thinly sliced 1 tsp dried oregano 75g (¾ cup) vegan feta
FOR THE FLATBREAD
200g (1⅔ cups) self-raising flour 200g (scant 1 cup) vegan yoghurt ½ tsp baking powder 1 tbsp olive oil 1-2 tbsp warm water ½ tsp salt ½ tsp dried chilli flakes 1 tsp sugar
FOR THE GREEN SALSAa large bunch of soft herbs, such as basil, parsley, coriander (cilantro), chive or mint 1 garlic clove 4 tbsp extra-virgin olive oil 1 small shallot 1 tbsp red wine vinegar
1 Preheat the oven to 200°C/Gas Mark 6 and place a flat baking tray upside down in the oven to heat up.
2 In a bowl, combine the yoghurt, flour, salt and sugar and bring together to form a scraggy dough. Turn onto a clean floured work surface and knead until it just comes together, about 2 minutes. If the dough feels very dr
