This delicious recipe from Blogger Jessica Beautician is perfect for those attempting #Veganuary this month!

Prep Time: 5 minutes | Cook Time: 12 minutes | Serves: 2

Ingredients:

• 2 cups wholewheat penne pasta
• 1 tbsp + 1 tsp olive oil
• 1 large dried red chilli (not fresh)
• 1 clove garlic, minced
• 1/2 tsp paprika
• 1/2 tsp dried herbs
• 1 tbsp tomato puree
• Salt & black pepper
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp lemon zest

• Fresh basil leaves
• Lemon zest

1. Place the penne pasta in a pan of boiling, salted water until al dente (8-10 minutes).
2. Meanwhile, fry the chillies whole in separate pan on a medium-high heat in a teaspoon of olive oil for around 5 minutes, turning constantly, until slightly blackened but do not allow to burn.
3. Crush the fried chilli, any remaining oil from the pan and the minced garlic with a pestle and mortar until it forms a slight paste though still with chunky pieces of the skin of the chilli. Add in the paprika, dried herbs, salt and black pepper and mix those through well.
4. In the same pan used for frying the chilli, add the tablespoon of olive oil and tomato puree. Fry that off for 2 minutes and then add in the chilli-garlic paste and nutritional yeast, stir through and fry that off for another minute.
5. Once the pasta is al dente, drain it off then add it into the pan and turn it through the paste.
6. Finally, squeeze in the lemon juice and grate in the zest, stir and season again to taste if needed.
7. Serve warm or as a cold pasta dish with fresh basil leaves and extra zest to garnish.
8. Enjoy!

Read the recipe on Jessica’s blog here