Sunday, 8 June 2014

Vegetarian pasta with tomato sauce and cream - recipe

Pasta is very versatile and can be made in different shapes and forms and be complemented with hundreds of different sauces. For that reason we make it quite often in our household, especially when the outcome is completely dependent on ingredients available at home. 

Husband made a quick pasta sauce yesterday and it was delicious and tomatoey. He made a lot so we had leftovers of sauce. Clever me who loves using leftovers, decided to use the sauce but alter it so it becomes a complete different one for today's taste buds. What ingredients did i use? Creme fraiche and double cream, they were also leftovers!


Half aubergine, chopped
Half zucchini, chopped
Red paprika, chopped
Big onion, chopped
1 tsp dried parsley
1 tsp garlic powder
1 tsp paprika powder
Salt and pepper to taste
1/2 tsp herbe de provance
1 jar of Dolmio tomato sauce
Olive oil

1 table spoon creme fraiche
2 table spoons of double cream

Boiled pasta twists


1. Wash all vegetables and chop them in preferable size. Brown them in a sauce pan with few table spoons of olive oil on medium heat.

2. Add the tomato sauce and add a jar of water to get extra liquid and the remaining sauce stuck in the jar. Let it come to a boil and let it simmer for 30 mins until sauce has reduced and thickened. Served with pasta twists for yesterday.

3. For today's alternation: put the leftover sauce in a pan and the leftover cream fraiche and double cream and mix well until the sauce is fully creamy. Let it simmer on low to medium heat for 15 minutes and serve with boiled pasta twist or any other pasta shape of choice.

It became very creamy and tasty this way and i will definitely try it again.


1 comment:

Anonymous said...

Hmmmn... That is one way, but I am not a big fan of dairy based sauces myself like carbonara and those 'white' sauces. So adding cream to an already delicious tomato sauce is going backwards for me.