Ingredients

• 200g pasta
• 1 cup cherry tomatoes
• 1/2 cup passata
• 10 basil leaves
• 5 sundried tomatoes
• 5 olives
• 1 Tbsp fired oregano
• 2 Tbsp nutritional yeast
• 2 Tbsp Mayvers tahini
• 1/2 red onion chopped
• 1 tsp miso paste
• 1 tsp coconut sugar
• 1 tsp tamari
• 1 – 2 cups water
• 2 tbsp almond feta (for topping)

Method

1. Place all ingredients in a pot, and cook over medium heat stirring constantly to ensure pasta doesn’t stick to the bottom of the pan, cook until the pasta has absorbed all the liquid, if more water is required add more until cooked.

This recipe was provided by April’s Taste Tester Emerson McMaster from @emerson_cooks