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The vegetables are sautéed in olive oil with added salt to draw out moisture and facilitate caramelization. Frozen spinach and peas are incorporated into the veggie medley along with dried basil, oregano, and mint, creating a fragrant mixture. To save time, some of the sauce is blended to a smoother consistency using an immersion blender, while leaving the rest chunky for texture.
Cooked fusilli pasta is then combined with the veggie sauce, and a plant-based soy cooking cream—alternatively coconut milk—makes the dish creamy. A squeeze of lemon juice brightens the flavor before serving, garnished with fresh basil or lemon wedges. This recipe yields generous portions and costs just €1.52 per serving—or €1.69 with added garnish.