This is a fragrant Indian rice dish cooked with whole spices, herbs and vegetables like mushrooms, red pepper, peas, mushrooms and coriander. It's vegan and gluten free. It also contains cashew nuts which means that not only is it full of fibre and phytonutrients but it also contains protein and good fats. Serve as a light lunch on its own or with some salad.
In a large pot lightly fry the onion and garlic for 5 minutes.
Add carrots, beans and cook for further 3 minutes. Season. Add the courgette, tinned tomatoes, stock, tomato puree, herbs, nutritional yeast, beans, and chilli flakes. Bring to the boil and simmer for 15 mins,
Add pasta and cook for further 10 mins or until pasta is soft. Add xylitol to taste and adjust seasoning by adding more salt and pepper. Serve, Garnish with fresh basil leaves.