Sun dried Tomato and Lemon Strozzapretti

This pasta is full of citrus flavours and is topped off by that flavour of sundried tomatos with an underglow of garlic and cheese. All vegan what’s not to love?

Ingredients

  • 300 grams of pasta
  •  2 tablespoons olive oil,
  •  one medium sized corgette sliced,
  • 4 tablespoons of flaked almonds,
  • sprinkle of black pepper,
  • handful of fresh basil chopped,
  • squeeze of lemon juice.

For the sauce,

  • 8 to 10 sun dried tomatoes,
  • 1 teaspoon dried chilli flakes,
  •  four garlic cloves,
  •  1 tablespoon of nutritional yeast,
  • 2 tablespoons of tomato puree,
  • zest of half a lemon,
  • juice of one lemon,
  • pinch of sea salt,

for the pangrattato,

  • 2 tablespoons of extra Virgin olive oil,
  •  2 cups of homemade bread crumbs,
  •  zest and juice of one lemon,
  • 1 teaspoon of garlic powder,
  • pinch of sea salt,
  •  3 teaspoons of mixed herbs,

Method

first up get your pasta cooking in some salted boiling water according to packet instructions.

To make the sauce, rehydrate the sun-dried tomatoes by placing them in a small bowl with a ladle full of the pasta water for around one minute. Once they have slightly rehydrated , add them to a blender with the rest of the source ingredients and add a few tablespoons of the rehydrating water reserve the rest of the water. Blitz the mixture to a smooth paste

heat a large saucepan over medium heat, add a touch of oil comment followed by the broccoli and flaked almonds. Saute for a couple minutes or until the almonds are Golden. At the sun-dried tomato sauce to the pan and stir well, making sure the courgette is fully coated. Add the reserved rehydrating water from the tomatoes to the mixture to make it a bit more saucy

. Let the sauce and courgettes cook away for three to four minutes over low heat and stir every now and then.

Sun dried Tomato and Lemon Strozzapretti

Ingredients

  • 300 grams of pasta
  •  2 tablespoons olive oil,
  •  one medium sized corgette sliced,
  • 4 tablespoons of flaked almonds,
  • sprinkle of black pepper,
  • handful of fresh basil chopped,
  • squeeze of lemon juice.

For the sauce,

  • 8 to 10 sun dried tomatoes,
  • 1 teaspoon dried chilli flakes,
  •  four garlic cloves,
  •  1 tablespoon of nutritional yeast,
  • 2 tablespoons of tomato puree,
  • zest of half a lemon,
  • juice of one lemon,
  • pinch of sea salt,

for the pangrattato,

  • 2 tablespoons of extra Virgin olive oil,
  •  2 cups of homemade bread crumbs,
  •  zest and juice of one lemon,
  • 1 teaspoon of garlic powder,
  • pinch of sea salt,
  •  3 teaspoons of mixed herbs,

Method

first up get your pasta cooking in some salted boiling water according to packet instructions.

To make the sauce, rehydrate the sun-dried tomatoes by placing them in a small bowl with a ladle full of the pasta water for around one minute. Once they have slightly rehydrated , add them to a blender with the rest of the source ingredients and add a few tablespoons of the rehydrating water reserve the rest of the water. Blitz the mixture to a smooth paste

heat a large saucepan over medium heat, add a touch of oil comment followed by the broccoli and flaked almonds. Saute for a couple minutes or until the almonds are Golden. At the sun-dried tomato sauce to the pan and stir well, making sure the courgette is fully coated. Add the reserved rehydrating water from the tomatoes to the mixture to make it a bit more saucy

. Let the sauce and courgettes cook away for three to four minutes over low heat and stir every now and then.

Meanwhile make the crispy bread crumbs. Place a non-stick frying pan over low heat comma and they’ll then add the bread crumbs lemon juice , zest call my garlic, salt and herbs. Toasted bread crumbs for a few minutes until they are nice and Golden. Watch your pastor is cooked drain and add the pasta to the sauce mix really well making sure all the pasta is coated. At some black pepper the chopped fresh basil and a squeeze of lemon juice.  

Meanwhile make the crispy bread crumbs. Place a non-stick frying pan over low heat comma and they’ll then add the bread crumbs lemon juice , zest call my garlic, salt and herbs. Toasted bread crumbs for a few minutes until they are nice and Golden. Watch your pastor is cooked drain and add the pasta to the sauce mix really well making sure all the pasta is coated. At some black pepper the chopped fresh basil and a squeeze of lemon juice.  

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