Since we got back into the kitchen at the end of last week we have been busy cooking up new and old favourites. We had fun at the weekend with an indulgent bit of baking together (it didn’t last too long when it got out of the oven).
keeping up with the theme of good wholesome healthy food from my last post is the following super food recipe. I would love to be able to take credit for the meal below but it was the lovely Hana who cooked this up as a treat for us and it was delicious! It was sooo good that though there should have been enough for a packed lunch the next day it all disappeared that evening.
I really recommend trying this recipe out. Its not too fusy to cook on a winter weekday evening when you want a warming meal that’s going to fill you up and put some real happiness in your tummy
A super healthy, flavourful and filling meal thats excited me from the first mouthful to writing this post.
Super Veg Pasta
Ingredients for 2
2 large Romano Peppers (Sweet Red Peppers)
1 Bulb Fennel
1 large Carrot
1tsp Fennel seeds
2tbsp Tomato Purée
400g Can of Chopped Tomatoes
500-600ml good quality Vegetable Stock
Splash of Red Wine Vinegar
70g Goats Cheese + extra to serve
Handful of Baby Tomatoes
1tsp Caster Sugar
Big handful of Basil leaves + extra to serve
Pasta for two people.
Toss the Peppers in Olive Oil and roast in the oven for 15 minutes or until they begin to char a little. When cooked transfer to a dish and cover with cling film. Whilst this is roasting dice the Onion, Carrot , Garlic and Fennel.
In a heavy bottom pan heat some Olive Oil and gently fry the Onion, Carrot, Garlic and Fennel, pop a lid on the pan and coo over a low heat for 10 minutes till they melt together a little. Add the Tomato Purée, Red Wine Vinegar, Fennel Seeds and stir in. Cook for 2 minutes. Now add the can of Tomatoes, Baby Tomatoes and Vegetable Stock and a little sugar for sweetness. Simmer over a gentle heat uncovered for 15 minutes.
Boil your Pasta according to how much you need and the pack instructions. Dice the Roasted Peppers and stir in the Roasted Peppers, half the Goats Cheese and some of the Basil. Stir in the Pasta.
Serve with extra Goats Cheese and Basil roughly torn on the top.
You can see I had mine with a nice big Steak, which I will post the recipe for seperatly. I hope you enjoy. You can find more photos here at my Flickr page
- Pasta Bolognese (winemeariver.com)
- Quick Cooking: Roasted pasta dinner perfect for cool fall evenings (pbpulse.com)