Ingredients bundle all items will be full pack amounts:
1 packet of PRESS’ Refuel Creamy Roast Tomato Soup
380g Spelt Fusilli
250ml oat milk
Epic Mature Cheddar (optional)
- Slice the aubergine into small bite sized pieces and finely chop the mushrooms.
- Put a large saucepan on a high heat and fry the aubergines and mushrooms for about 4 minutes in olive oil.
- Reduce the heat a little and pour in the oat milk and cook for a further 5 minutes.
- Add the tomato soup, salt and pepper and the pasta. Mix well and leave to simmer so that the liquid starts to evaporate. Every so often, mix through the pasta so that it doesn’t get stuck together.
- After about 10 minutes when the pasta is cooked, serve with some grated Epic Mature Cheddar (optional).