Takes Approximately 1.5 hours
Carrots x 2
Onions x 1 large
Garlic x 4-5 cloves (1 ½ tblspns of garlic paste)
Courgettes x 1
Red pepper x 2
Celery x 3 sticks
Basil x 1/4 bunch
Cannellini beans x 1 x 200 grms tin
Peeled plum tinned tomatoes x 2 x 400 grms
Tomato puree x100 grms
Knorr veggie stock pots x2 pots
Oil 3 tblspns
Celery salt 1 tspn
Paprika 3/4 tspn
Corriander powder 1 tspn
Brown sugar 3 tblspn
Black pepper ½ tspn
Salt 1 tspn
Dry Pasta x 1 pack x 500grms
-Peel wash and roughly chop: carrots onions and garlic
-Wash and chop: celery courgette and peppers (deseed peppers)
-Wash the basil
-In one heavy bottom, high sided pot, pour in the oil and add the onions and garlic.
-On a medium flame cook the onions and garlic and until soft.
-Add in the spices (not salt) cook for two minutes to bring out the flavours
-Add in the carrots, peppers, courgettes and celery and add water so that all the veg is covered with water (about 1 pint); add in stock pots and sugar.
-Partially cover the pot and bring the heat up to high and let the veg cook for about 10-15mins.
-Drain off the Cannellini beans in a colander and rinse the beans, set aside to drain off.
-In blender jug, empty out all the peeled plum tinned tomatoes and mix in the Cannellini beans and blend till smooth.
-Decant the tomatoes into a high sided heavy bottom pot (big enough to hold all the sauce and pasta).
-Once the veg has cooked remove from heat and leave to cool on the side.
-Once the veg has cooled for about 20-25mins add in the basil leaves and blend the veg in a blender.
-Decant the veg mix into your large pot which already has the blended tomato
-Next add the tomato puree
-Using a large spoon, mix the sauce well so the sauce is well combined together
-Place the pot on to the hob, on a medium/high flame-Add in half a pint of water in pot, (preferably hot)
-Boil a full kettle of water.
-Once the sauce has come to a boil add in the pack of pasta and top up with the hot water so that the water line surpasses the pasta line by an inch
-Taste to see if you would like to add any more salt to your taste.
The pasta should cook in the sauce in about 8-10mins
-Taste a piece of pasta to check to see if it has cooked, it should be soft but still with a bit of firmness (a bite). The water should have evaporated enough by this time to leave a thin “soupy” sauce.
Once cooked remove from heat and serve immediately.
(optional: serve with grated cheese/vegan cheese and sliced olives on top)
MY RECIPE BOX
My heritage spans from the flavours of Bihar to the cuisine of the Arabias, the colourful food of Bengal to the delicacies of Pakistan.
Here you will find:
FAMILY RECIPES THAT HAVE BEEN PASSED DOWN TO ME &
RECIPES THAT I HAVE DEVELOPED
OTHER BLOG SPACES: