I’m obsessive about my pretty latest discovery of pea pasta and actually can’t style the distinction from commonplace pasta. Gluten, wheat and egg-free, it fits our household completely and filled with protein and fibre too making pea pasta a tasty and wholesome choice. Right here I’ve paired it with a easy however scrumptious napolitana sauce the entire household loves.
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Components:
Serves 4-6 relying on portion dimension
- 1/4 cup olive oil
- 2 small onions (crimson/white or a combination) finely chopped
- 3 garlic cloves finely chopped
- 1 400g tin chopped tomatoes
- handful of recent tomatoes, de-seeded and chopped
- 150 g tomato paste
- Splash of crimson wine
- 1 tsp sugar
- 1 vegetable inventory dice
- freshly floor pepper and sea salt
Technique:
Fry the onions and garlic in a big saucepan in half the oil. When golden, add the tomatoes (tinned, recent and paste) and remainder of the oil and depart on excessive for a short while. As soon as effervescent, decrease to a simmer and add the wine, sugar and inventory dice, stirring by. Simmer for 40-60 minutes till the sauce has lowered. Stir sometimes so nothing sticks to the pan.
10 minutes earlier than the sauce is cooked, place the pea pasta right into a pan of boiling water and prepare dinner for 6-7 minutes.
As soon as prepared, drain and plate up including the sauce on high. Add grated cheese when you like (Parmesan or a dairy-free different) and season with salt and pepper.
Scrumptious!
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