Cauliflower, Chickpea and Butternut Tagine
Sweet and smoky vegan tagine made with cauliflower, sweet potato, chopped tomato, butternut, chickpeas and quinoa. The earthiness of the turmeric and cumin combined with sweet tartness of the apricots and roasted red peppers tastes amazing with our trofie pasta.
Heat required amount of sauce in a saucepan on a medium heat for around 6 minutes, stirring occasionally, until smooth, rich and creamy.
Top tip, don't rinse your cooked pasta once cooked. The sauce will cling to the pasta, enhancing the great taste!