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.
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.
The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.
Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.
This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no further.
This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.