vegetarian sauces
the sauces: experiment with the quantity of each delicious ingredient you add to the sauces to suit your taste buds
and don't forget the finishing touches, for example:
freshly ground/cracked black pepper
freshly grated Parmesan cheese
freshly chopped flat-leaf parsley or torn basil leaves
pasta: spaghetti with cherry tomatoes and capers
prepare the sauce: in non-stick pan, fry in olive oil the cherry tomatoes, capers and maybe some finely chopped green chillies until the tomatoes soften then stir into freshly cooked hot pasta together with a splash of olive oil!serve: with a sqeuaky green bean salad and french dressing ...
alternatively: instead of capers try anchovy fillets in olive oil with some Tenderstem broccoli and instead of chillies, black and green olives with freshly torn basil leaves ... and if you want to add sliced garlic, cook it first in the pan and when golden add other ingredients
pasta: spaghetti with asparagus and broccoli
as a guide, for 300g
spaghetti you'll need 190g fresh asparagus, 190g purple sprouting
broccoli, 2 tablespoons of capers, 1 tablespoon of chopped parsley, one
tablespoon chopped basil, the zest and juice of one unwaxed lemon, 100ml
good quality olive oil, and 80g grated parmesan - start by bringing a
large pan of water, salted to your taste, to the boil, add asparagus and
broccoli and gently simmer until the vegetables are tender and the
spaghetti 'al dente', drain and save a splash of the water, return to pan
and stir thru the oil, capers, lemon juice and zest, chopped parsley
and basil, season well with freshly ground rock salt and black pepper
and serve with the parmesan alongside ready to sprinkle!
pasta: spaghetti with lemon and rocket
as a guide for 300g spaghetti you'll need 80g finely shredded rocket, 3/4 tablespoon finely chopped lemon zest, 1clove garlic, 1 small seeded and finely chopped red chilli, 1 teaspoon chilli oil, 80ml extra virgin oilive oil and 50g finely grated parmesan cheese
just combine the rocket, lemon zest, garlic, chilli, chilli oil, extra virgin olive oil and two-third of the grated parmsan into a large bowl and mix together then add the pasta to the mixture and stir together well and serve the the remaining parmesan and season to taste with salt and cracked pepper
or maybe make a pesto sauce - click here for our recipe suggestion salsas-pestos