recipes
Spaghetti with creamy vegetable ratatouille
Serves: 2-3
2018-04-12
Ingredients
- 1 tbsp olive oil (Borges)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 tsp dried Italian herbs
- 1 red and yellow pepper, deseeded and cut into chunks
- Good splash red wine
- 1 tbsp tomato puree
- 1 tsp sugar
- 1 large zucchini, cut into chunks
- 1 x 400g tin polpa (Coppola)
- ½ cup water
- Salt and pepper
- 10 cherry tomatoes, halved
- 10 black olives
- Chopped basil leaves
- 150ml cream
- 300g low carb pasta (Slim pasta)
- 2 tbsp grated Pecorino cheese for serving
Method
Start this recipe by heating the oil and fry together the onion and garlic for 4 minutes till soft. Add in the dried herbs and peppers and cook for 3 minutes. Next, splash in the red wine to evaporate then add in the tomato paste and sugar and cook for 1 minute. Add in the tinned polpa, zucchini, sugar, water and season well with salt and pepper. Turn down the heat and cook for 10 minutes. After 10 minutes have passed, add the tomatoes, olives and cream to the pasta sauce and cook for a further 3-4 minutes. Stir in the chopped basil leaves and the drained cooked pasta and toss together to heat. Serve into deep pasta bowls with sprinkled with grated Pecorino cheese.
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