Step 1

Place hemp seeds and pine nuts into mixing bowl and dry roast 2 min/90°C//speed 1. Transfer into a bowl and set aside.

Step 2

Place onion, garlic, parsley and 4 sprigs of basil leaves into mixing bowl, then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 3

Add capsicum, zucchini and oil, then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and sauté 5 min/120°C//speed 1.

Step 4

Add tomatoes, mushrooms, olives, cream cheese, ricotta, water and stock paste, then cook 10 min/100°C//speed 1.

Step 5

Add dried pasta and mix well with spatula to ensure pasta is completely submerged in the sauce, then cook 7 min/100°C//speed 0.5 or until pasta is almost cooked. Transfer into a thermal serving bowl or other large bowl. Cover and set aside for 5 minutes to allow pasta to finish cooking.

Step 6

Divide pasta among four serving bowls, top with roasted seeds and nuts and remaining basil leaves and serve.