Here at The Crafty Pickle Co. we're here to show you that you really don't need to overhaul your diet, or make viral ,TikTok worthy meals in order to support your health. Even to support your gut health, contrary to what you might think. That's why we champion simple, quick and low-cost meals which you can then add living foods to, to up that gut-goodness!
A fun, gut-friendly tip for you too. Once pasta is cooled the fibre content of it actually goes up because a non-digestible compound called resistant starch increases during cooling. The same goes for potatoes too come to mention it. So pasta salads and leftovers are doing you some extra good!
We think pasta is an incredible staple, that has had it's fair share of (undeserved) shame in recent times. However, jazzed up with whatever veg you have to hand, your favourite sauerkraut or kimchi and perhaps a sprinkling of cheese pasta has to be the ultimate weeknight fast and satisfying meal for when you're short on time.
Ingredients (serves 2)
Your favourite pasta x 150g
Courgette x 1 large
Onion x 1 medium
Pepper x 1, de-seeded
Tomatoes x 200g
Mushrooms x 300g
Olive oil x 3tbsp
Big cloves garlic x 3
Dried oregano and basil x 1/2tsp each
Parmesan or strong cheddar x 50g, grated
Sauerkraut or kimchi of your choice (we like Katz Kimchi-Kraut) x 4tbsp
Method
Pre-heat the oven to 190°C (or if using an air-fryer skip this step!).
Chop the veg into roughly 1 inch chunks, spread on a baking tray and cover with olive oil. Put a small bit of oil on a baking tray and place your veg on the tray. Season with salt and pepper then sprinkle over the oregano and basil. Roast for about 30 minutes until golden and slightly soft.
Boil the pasta following its packaging instructions, typically 10-12 minutes in boiling water until al dente.
Once the pasta has boiled carefully drain and set to one side.
Once the veg has cooked pour the cooked pasta into the roasting tin and stir to coat.
Pile up on plates and top with sauerkraut or kimchi and a grating of cheese, then enjoy.
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