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Angel Hair Pasta with Charred Red Peoper Sauce, Artichoke Hearts, Capers and Sun Dried Olives 🌱
By @realizing_fitness
the pasta:
250ml (or more) charred red pepper sauce (recipe below)
2 packs of angel hair pasta, rinsed & drained
salt + pepper to taste
a handful sun-dried black olives
2-4 tbsp capers
marinated artichoke hearts, chopped
vegan parm
the red pepper sauce:
2 red peppers
1 aubergines
1 small onions, finely diced
100ml tomato sauce
2 tbsp neutral cooking oil
2 bay leaves
1 tsp salt (feel free to start with less)
1/2 tsp pepper
On the open flame of a gas burner, char aubergine and red pepper. Rotate and cook until soft. Roughly 8 minutes a side for the aubergine and 4 minutes a side for the peppers.
If you don’t have a gas range or care to try this, just roast veggies in the oven (or grill) until soft and slightly charred.
Place veggies in a bowl and cover. Allow to cool. When cool enough to handle, remove burnt skin from aubergine and pepper.
Place aubergine in a colander over a bowl and allow liquid to drain as you prepare the rest of the dish.
In a frying pan over medium-high heat, cook onion in oil until soft and translucent.
Roughly chop aubergines and peppers and add to pot. Cook for a few minutes, stirring often.
Add tomato sauce, salt, pepper and bay leaves. Cook on medium until mixture begins to bubble. Stir often. Reduce heat and simmer on low for two hours. Stir occasionally.
Remove bay leaves and pulse with an immersion blender, so there are no large chunks (you still want a little texture).
You’ll have extra sauce with this recipe.
In a frying pan, add 250ml sauce and rinsed/drained angel hair pasta. Season, toss and cook until heated through.
Add to bowls and top with remaining ingredients. Enjoy!
Serves 3-4
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