This homemade pasta sauce is so simple, it feels like you’re cheating.
All you need to do is roast the vegetables of your choice — I recommend onion and capsicum, and, of course, tomato makes a pasta dish. Then blend the vegetables into a smooth sauce. Make sure you add salt and lemon juice to taste. I promise it will be tastier and, naturally, fresher than a store-bought jar.
35 mins, serves 2
INGREDIENTS
METHOD
1 Preheat oven to 185°C fan-bake.
2 Put vegetables on a large oven tray, sprinkle witha dash of oil, plus salt and pepper, and bake for 30 minutes.
3 Meanwhile, cook pasta according to packet instructions until al dente.
4 Place roasted veggies in a blender and blend until smooth. Add salt, pepper and lemon juice to taste.
5 Drain pasta, return to the saucepan and mix in the sauce.
6 Transfer to a serving dish or to plates and garnish with spinach, vegan parmesan and pine nuts.
TIP
Add any vegetables you have on hand to the roasted sauce! I love adding pumpkin for a wintery flavour.
Eden Vegan Tess Eden
A friendly entry point to plant-based cooking, with veganised Kiwi classics, budget-friendly recipes and meals to whip up in a minute from what's in the pantry.
I’m a long-time tofu lover and when it comes to cooking it, I’ve tried it all. Baking, frying, grilling, shredding, slicing, crumbling . . . the list goes on. So, believe me when I say this is one of the best.
This was originally called Crunchy Cauli. But one day, after Otis had written up the blackboard menu, a customer must have leaned up against it and smudged the ‘CR’ — so now it looked like ‘RA’. Nek minnit, a customer asked us what Raunchy Cauli was. And the name stuck.
A tasty dish to make with the kids from Jamie Oliver’s first children’s book ‘Billy and the Giant Adventure’
If you thought that risotto was about slaving over a hot stove, drizzling stock into a pan over the course of an hour, think again. This risotto is quick, easy and satisfying. Plus you can fry whatever vegetable is in season to put on the top. Making risotto just became an easy choice.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.