Our Favourite Recipes
Veggie Pesto Pasta Paella
Paella is typically made with rice, but this recipe uses pasta. It’s a Valencian dish known as fideuà and makes a marvellous one-pot meal.
- 2 tbsp. olive oil
- 1 medium onion, peeled & finely chopped
- 2 medium cloves garlic, peeled & crushed
- 1 jar Sacla’ Vegan Chilli Pesto
- 1 jar Sacla’ Vegan Tomato Pesto
- 110g roasted red peppers from a jar, drained, cut into chunks
- 200g chargrilled artichokes from a jar, drained, halved if large
- 350g spaghetti, snapped into 4
- 850ml boiling water
- 150g courgettes, cut into small chunks
- 100g frozen peas
- 1 heaped tbsp. roughly chopped parsley, optional
- 1 jar Sacla’ Vegan Garlic Mayonnaise
- Heat the oil in a large frying pan over a lowish heat. Add the onion and garlic and cook slowly for 10 minutes until softened and translucent, stirring occasionally with a wooden spoon.
- Increase the heat slightly, add the Chilli Pesto, the Tomato Pesto, red peppers and artichokes and mix well.
- Next, add the spaghetti and stir well to coat with the oily juices.
- Pour over the boiling water which should just about cover everything but particularly the spaghetti. Season with salt. Simmer for 6 minutes, stirring occasionally so the spaghetti cooks evenly.
- After 6 minutes, stir in the courgettes as you want them to still retain their colour and texture. Cook for a further 4 minutes.
- The Paella is ready when the spaghetti is al-dente and most of the water has been absorbed but there’s still some liquid remaining as the pasta will continue absorbing it. Add more boiling water if it’s looking a bit dry.
- Turn off the heat, scatter over the peas pushing them down into the pasta as they’ll cook in the residual warmth. Sprinkle with parsley, if using, and serve with the garlic mayonnaise to stir into the pasta.