Pasta with Roasted Peppers & Pumpkin

Now that it’s getting dark at 4.30pm, how about a big tray of juicy pasta with all sorts of warming delights?

This Pasta with Roasted Peppers & Pumpkin has so many wonderful flavours:

  • smoky peppers, paprika and chillies
  • roasted fresh tomatoes
  • sweet and seasonal pumpkin
  • fragrant sage, cinnamon and garlic

Oh – and a creamy, cheesy, cashew sauce drizzled and baked into it all.

November? No problem.

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Spicy Marinara Sauce

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Are you a fan of home made tomato sauce? If you haven’t yet discovered a recipe you love, give this one a go: its rich, silky loveliness will transform your usual bowl of spaghetti or pizza into something incredible.

For just a little extra effort (than opening a tin of tomatoes), this Spicy Marinara Sauce is an absolute treasure. It’s rich, spicy, tangy and a little smoky too.

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Ruby Harvest Pasta

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Sometimes, you just want to buy a crate of juicy ripe tomatoes and eat them all. Yes, you heard: a crate. Boxes are so tame. This is where my local Turkish grocery comes in handy, as a crate costs just £3. And what goes well with a tomato harvest? A grape harvest! This simple, but strong, tomato and red wine pasta is a great summer dinner – even more so because you don’t really have to do anything…

I have a tendency for adding mountains of spice to my cooking, particularly smoked paprika – which would really work with this dish – but actually it’s the freshness of the tomatoes, lemon and chilli that work in glorious simplicity here.

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I’ll definitely be eating this again, most likely with lots of vegan sausages (and maybe some vegan cheese), when  I want something more hearty. Hurry up Autumn!

Ruby Harvest Pasta
 
Preparation time
Cooking time
Total time
 
A slow-cooked pasta dish with intense flavours of red wine, tomatoes and chilli.
Author:
Recipe type: Main
Cuisine: 60 minutes + with extra love, Vegan
Serves: 2
Ingredients
  • 140g wholewheat pasta
  • 10 ripe tomatoes, cut into quarters
  • 2-3 red onions, cut into large chunks
  • 9 garlic cloves, sliced
  • 1 chilli
  • ½ a lemon
  • 1 broccoli
  • 1 bunch of basil
  • 1 large glass of red wine
  • 3 tbsp soy sauce
  • 4 tsp oil
  • black pepper
Method
  1. Heat the oven to 200 degrees.
  2. Put the chopped tomatoes, onions, 6 of the garlic cloves and 2 tsp oil and lots of black pepper into a roasting tin or casserole dish. Put it in the oven and cook for 30 minutes. Maybe drink some of the wine.
  3. After 30 minutes, when the contents of the pot have roasted nicely, add the wine and soy sauce. Put back in the oven for a further 15 minutes, until reduced. If you are short on time complete this stage on the hob (making sure your pot can go on the hob). I love how the wine sucks up all the crispy, caramelised bits on the bottom of the pot! Cook the pasta, drain, rinse and put aside.
  4. While the wine is reducing (you want it almost non-liquid in state), prepare the broccoli. Cut into florets and bite-sized chunks of stalk and heat 2 tsp of oil in a saucepan. Add the rest of the garlic and chilli and fry for a couple of minutes. Throw in the broccoli and the lemon juice and put the lid on, giving it a jiggle every now and again. The natural water in the broccoli will help it to cook, so you don’t need to add any.
  5. Add the broccoli, pasta and chopped basil into the tomato sauce and mix it all together.
  6. Serve with a fresh salad.