Vegan tomato sauce pasta Recipe

Serves : 4-6 people
Prep Time : 10 min
Cooking : 60 min

Ingredients

Tomato sauce

•     4 x 400 g / 14 oz tins of quality chopped tomatoes or plum tomatoes
•     2 tbsp / 30 ml olive oil
•     5 garlic cloves, finely diced
•     240 ml / 1 cup vegetable stock or water
•     3 tsp brown sugar
•     1-1¼ tsp sea salt
•     pepper, to taste
•     ½ tsp hot chilli powder or flakes (optional)
•     large sprig of basil (optional)

Remaining Ingredients

•     handful of Kalamata olives
•     handful of chopped walnuts
•     1-2 tsp lemon zest
•     fresh parsley, to garnish
•     cooked pasta of choice (gluten-free for GF version)

Directions:

1. Heat up olive oil in a large frying pan.
2. Throw in garlic and stir-fry it on low-medium heat until it softens and becomes fragrant.
3. Chuck in tinned tomatoes. If using plum tomatoes squash them with a potato masher first before adding to the pan. Now add stock or water (I tend to rinse my tins out with it to get all the tomato goodness out), add 1 tsp of salt and chilli and simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10-15 minutes. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely.
4. Towards the end of cooking time, add a large spring of fresh basil and submerge it in the sauce to release its beautiful aroma. Season the sauce with sugar (to neutralise citric acid used to preserve the tomatoes), pepper and more salt if needed. You can also add a bit more olive oil if you want it to be richer.
5. If you want your sauce to be smooth, transfer it into a blender and give it a good whiz. I usually skip this step as I don’t mind my sauce a little chunky.
6. Mix the sauce into freshly cooked pasta. Serve with a few olives and a sprinkle of wanuts, lemon zest and fresh parsley.

Vegan tomato sauce pasta

  Vegan tomato sauce pasta Recipe Serves : 4-6 people Prep Time : 10 min Cooking : 60 min Ingredients Tomato sauce     4 x 40...

Vegan tomato sauce pasta

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Lasagna Soup Recipe


Yield : 8 servings
Prep Time : 15 minutes
Cook Time : 40 minutes
Total Time : 55 minutes


Ingredients:

•     8 ounces elbows pasta
•     1 tablespoon olive oil
•     1 pound Italian sausage, casing removed
•     3 cloves garlic, minced
•     1 onion, diced
•     2 teaspoons oregano
•     1/2 teaspoon crushed red pepper flakes
•     2 tablespoons tomato paste
•     6 cups chicken stock
•     1 (28-ounce) can fire roasted diced tomatoes
•     2 bay leaves
•     Kosher salt and freshly ground black pepper, to taste
•     1 cup shredded mozzarella cheese
•     1/4 cup fresh basil leaves, chiffonade

For the ricotta mixture

•     8 ounces ricotta
•     1/2 cup grated Parmesan
•     Kosher salt and freshly ground black pepper, to taste

Directions:

1.  In a small bowl, combine ricotta, Parmesan, salt and pepper, to taste; set aside.
2.  In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3.  Heat olive oil in a Dutch oven or large pot over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Add garlic, onion, oregano and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in tomato paste until well combined, about 1 minute.
4. Stir in chicken stock, diced tomatoes and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 30 minutes. Stir in pasta.
5. Serve immediately with a heaping spoonful of the ricotta mixture, sprinkled with mozzarella and basil.

Lasagna Soup

Lasagna Soup Recipe Yield : 8 servings Prep Time : 15 minutes Cook Time : 40 minutes Total Time : 55 minutes Ingredients:    ...

Lasagna Soup

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