Biodiversity in farming and growing organic produce will ensure our ecology is maintained in a balanced way. Eating regionally, seasonally and using sustainable produce is what I am about. Here my recipe for vegetarian pasta bake makes use of only organic products.
My seven year anniversary of writing Lavender and Lime slipped by without much notice. In that time I have made my best effort to stick to my philosophy of eating as regionally as possible. We eat seasonal ingredients and I believe that this has contributed to our good health.When invited by Faithful to Nature to take part in their organic recipe challenge I was obviously interested. Together with other bloggers, all I had to do was create one vegetarian, seasonal, organic summer family meal. The recipe had to incorporate fresh produce from a retailer of my choice and pantry ingredients from Faithful to Nature. As this is the way we eat, the challenge was easily met. I chose to make a vegetarian pasta bake as the recipe can be adapted to suit the seasons.
Today’s inspiration ♥ Recipe For Vegetarian Pasta Bake ♥ can be found on Lavender and Lime… Click To Tweet
September is classified as spring and the following vegetables are in season or coming into season right now: artichokes, asparagus, aubergines (eggplants), baby marrows (courgettes/zucchini), beetroot, broccoli, Brussels sprouts, butternut, cauliflower, corn on the cob, kale, parsnips, red onions, turnips and watercress. We are not spoilt for choice when it comes to readily accessible organic produce in Gordons Bay but on a Saturday morning there is a farmers’ market at Paardevlei and one of the local producers sells organic vegetables and fruit. I let the produce available dictate the vegetables in my dish and I added just enough to make this a generous family meal.
Click on the links for conversions and notes.
- 1 medium organic butternut **
- 15mls organic olive oil, plus extra for drizzling *
- 15mls organic onion powder, plus extra for seasoning *
- 500g organic spelt spirelli pasta *
- 50g organic dried tomatoes *
- 400g tin organic tomatoes ***
- 5 large organic spring onions **
- 10mls organic black cumin seeds *
- 1 medium organic cauliflower **
- 5mls organic turmeric *
- 125mls organic vegetable stock ***
- 1 large bunch of kale **
- Preheat the oven to 200° Celsius
- Peel and remove the seeds from the butternut and cut into bite size pieces
- Place into a roasting pan, drizzle with olive oil and season with onion powder
- Place into the oven and bake for 20 minutes then remove and set aside
- Bring a large pot of water to the boil
- Cook the pasta for one minute less than stated on the packet
- Drain and drizzle with olive oil and set aside
- Put the dried tomatoes into a bowl and cover with the tinned tomatoes and set aside
- Place 15mls olive oil into a large frying pan
- Add the spring onions and sauté over a medium temperature until soft
- Add the cumin seeds and continue to cook until you can smell the aroma from the seeds
- Trim and cut the cauliflower into small florets and add to the frying pan
- Add the onion powder, turmeric, tomatoes and stock and stir to combine
- Continue cooking until the cauliflower is nearly soft
- Roughly chop the leaves of the kale
- Remove the vegetables from the heat and add the kale, stirring to combine
- Place all the ingredients into a super large mixing bowl and stir to combine
- Place everything back into the roasting pan and cook in the oven for 20 minutes
- Remove from the oven and serve hot
** purchased from Paardevlei Farmers Market
*** purchased from Woolworths Gordons Bay
Eat this within 24 hours or freeze into meal portions for defrosting overnight in the fridge.
Faithful to Nature Organic Recipe Challenge
Other bloggers have posted:
- Spring Vegetable and Red Pesto Tart
- Steamed Rice Cake And Veg Bowls – Taiwanese-style
- The Ultimate Green Basil Pesto Pasta
- Dhal Coconut Curry With Aubergine & Spinach
- Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower
- Three Grain Rice Paper Rolls with Miso Peanut Butter Dipping Sauce and Kale Soil
- Green Falafel with Green Freekeh Tabbouleh Salad & a Yoghurt & Tahini Sauce
Disclosure: I was invited to take part in Faithful to Nature’s Organic Recipe Challenge by Jackie Busch of Liquidlingo Communications. I received a R1000 Faithful to Nature voucher to purchase the pantry items I needed. This post is in line with my blogging policy.