Serves 2
I have been experimenting with making the ultimate simple that’s full of flavour to have with pasta.
I find that so many times I use chopped tomatoes and it is just so bland.
So I’ve scrapped the chopped tomatoes and this version is so much fresher and flavoursome. To make the sauce super smooth, for the final step, I blitzed all of the ingredients, leaving it glossy and thick.
This works perfectly stirred through pasta or gnocchi.
Ingredients
1 red onion
1 celery stick
1/2 fresh chilli
1 carrot
1/4 raw beetroot, finely chopped
1/2 tbsp dried herbs
1 beefsteak tomato
4 sun-dried tomatoes
3 garlic cloves, roasted
1 tbsp soy sauce
1 tbsp mushroom ketchup
50ml plant milk (I use almond)
step1
Finely chop the onion and celery then sauté with a tbsp of oil, in a medium frying pan for 3-4 minutes.
step2
Finely chop the chilli, carrot, beetroot and add to the pan with the herbs and about 50ml-100ml of water. Add more water if a little dry.
step3
Whilst the carrots begin to soften, roughly chop the tomato, sun-dried tomatoes and remove the skin from the roasted garlic cloves. Add to the pan with the soy sauce and mushroom ketchup. Stir and cook for 5-10 minutes.
step4
After 10 minutes or so and once everything has softened, add the milk and transfer into a blender. Blitz until you have a smooth sauce.
step5
If you are eating the sauce straight away, transfer back into your pan and re-heat. Season and stir through any additional ingredients such mushrooms and your pasta. Serve once everything is piping hot.
Notes
- When re-heating, you may want to thin the sauce with some additional water or milk.
- If you can’t source mushroom ketchup, to still include some acidity, try a dash of vinegar or tamari for that taste of umami.
- If you prefer some extra spice, don’t hold back on the fresh chilli.
Allergens: celery, soy
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