Italian Orecchiette Pasta with Do Goodly Roasted Red Pepper Dip

Here’s a delicious and simple recipe for Italian Orecchiette Pasta using Do Goodly Roasted Red Pepper Dip and topped with grated veggie cheese!

For the Pasta:

• 250g (about 9 oz) orecchiette pasta
• 1 tbsp olive oil
• 2-3 cloves garlic, minced
• 1 pot of Do Goodly Roasted Red Pepper Dip

For Topping:

• Grated veggie cheese (such as a plant-based mozzarella or parmesan-style cheese)
• Fresh basil leaves (optional, for garnish)

1. Cook the Orecchiette:

Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.

2. Prepare the Sauce:

• While the pasta is cooking, heat olive oil in a large pan over medium heat.
• Sauté the garlic: Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
• Stir in the Do Goodly Roasted Red Pepper Dip, mixing well with the garlic.

3. Combine Pasta and Sauce and serve:

• Once the pasta is cooked and drained, add it to the pan with the sauce. Toss the orecchiette in the sauce to coat it evenly.
• Top with grated veggie cheese, allowing it to melt into the warm pasta.
• Garnish with fresh basil leaves, if desired, for an added burst of freshness.

Serve your Italian Orecchiette Pasta hot or is even delicious cooled. This recipe is quick, flavourful, and perfect for a weeknight dinner or a special meal with plant-based ingredients!