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Spicy Highland Veggie Crumble Pasta in Rich Tomato Basil Sauce

Delicious quick and easy meal for the family

Prep: 5-10mins Cook: 15-20mins


  • Olive oil- 1 tbsp.
  • Onions, diced-1
  • Garlic-2-3 cloves
  • Fresh Basil- 20 g or dried basil- 2 tsp.
  • Macsween Highland Veggie Crumble -250g
  • chilli flakes- ½ tsp
  • fennel seeds- 1tsp
  • Diced Tomatoes, tinned- 1 X 400gr
  • 100 ml water or vegetable stock
  • Dried Oregano- 1 tsp.
  • Salt and pepper to taste
  • Fusilli- 450gr.


  1. In a large and deep frying pan heat olive oil and cook diced onions, minced garlic and chopped basil stalks (they add so much flavour!) over low heat for about 5 minutes.
  2. Add Highland Veggie Crumble and stir everything together, add chilli flakes and fennel seeds, cook until heated through for 2-3 minutes, add chopped tomatoes and 100 ml of water with a pinch of salt and pepper.
  3. Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring it to a boil then turn the heat down and let it simmer for 10 minutes.
  4. Meanwhile boil a large pot of water and cook fusilli according to package directions.
  5. Drain the pasta and add it to the sauce, stir gently and take off the heat. Top with reserved basil leaves.
  6. Serve with freshly grated Parmesan cheese.