Mixed vegetable arrabbiata

July 20, 2014

All recipes, Main Courses, Snacks

Mixed vegetable arrabbiata

Mixed vegetable arrabbiata

I have to admit, I do miss pasta and I know wheat-free means I can occasionally have the organic gluten-free pasta, but still it’s fillers and my body doesn’t really like it. But when I thought of the pasta that I missed the most it was Arrabbiata and carbonara- the latter of which I’ll leave for another recipe.

So I took the flavours I love from the Arrabbiata sauce and tweaked them here.

1 large brocoli floret

1 large cauliflower floret

2 cups of button mushrooms

1 large red onion

8 cherry tomatoes (or 1 tin of chopped tomatoes)

1 tsp. vinegar

2 garlic cloves

1/2 tsp. red crushed chillies

1 tbsp. red wine

100g bacon

1 tbsp. extra virgin olive oil

salt and pepper to taste


In a pan fry the bacon, mushrooms, garlic, onion and chillies for 5m on medium heat in the olive oil, then add the cherry tomatoes.

Break down all the florets into mouth sized pieces, then add to the mixture, cooking on a medium heat for 10ms. Then add the vinegar, and red wine and simmer for a further 5ms. Add a pinch of sea salt and pepper to taste. You can also add a sprinkling of parmesan if you fancy!


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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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2 Comments on “Mixed vegetable arrabbiata”

  1. kvdsu123 Says:

    I hv go through this recipe and find it interesting. Gud going. Keep it up……http://cookingmantras.com/



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