Friday, 17 August 2012

Griddled Vegetable Pasta


I know that I am a vegetarian but even I sometimes feel the need to have big vegetable dinner. No not giant vegetables of the county fair variety, huge carrots and leeks. No, I mean a meal with lots of vegetables in - you know big veg dinner. I really wanted to create a new pasta sauce so I combined that wish and my need or vegetables and here is what I came up with. As a disclaimer this recipe has a whole roasted bulb of garlic in it. Fear not roasted garlic has a very different flavour than when you simply add raw garlic to a dish. It has a much sweeter taste and the smell issue i no longer a problem. Personally I have never had a problem with the smell of garlic or garlic breath for that matter, but raw onions, well don't get me started.

This recipe is such a healthy tasty treat to enjoy whilst sipping wine and imagining you are in your garden in Italy looking out over a stunning vista at olive groves and the sunset - what can I say I love food and have a very active imagination.

 

you will need;

1 garlic bulb
5 tomatoes
2 courgettes
1 large onion
1 aubergine
fresh oregano
salt and pepper
wholemeal spaghetti
parmesan shavings to serve

method;

  1. Take the top off your garlic and roast until soft in a garlic roaster or a covered ramekin.
  2. Meanwhile cook all of your vegetables apart from the aubergine in the griddle pan until cooked.
  3. Place the aubergine whole in a dry frying pan turning occasionally so that the outsides are blackened and the insides soft an smoked.
  4. When all of the veg is cooked blitz whole in a liquidiser or food processor. Do the same with the insides of the aubergine, the squeezed out garlic cloves and fresh oregano.
  5. Warm the sauce through in a pan an season to taste.
  6. Serve with wholemeal spaghetti and parmesan shavings.
  7. Eat enjoy and imagine Italy!
Take Care
Nicolette xo




1 comment:

  1. I love food, I love garlic. I'll definitely try this some time. I just got back from a holiday in Thailand and I did a cooking class, so I'm looking forward to attempting all the great stuff we ate there.

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