Tortiglioni Pasta with a Chunky Veg, Tomato & Goat's Cheese Sauce
This recipe is an adaptation of the very first thing I learned to cook. Back when I was a vegetarian, Mum used to make it for me often and I picked it up quickly by designating myself the pan stirrer every dinnertime.
I then carried it with me over to P's kitchen around 8 years later when we began dating. We didn't have a lot of money to go out for dinner so we would always grab some fresh ingredients and head back to his house (now our home!) to cook together. We both loved Italian food and so always ended up cooking pasta dishes, but he created new sauces that I fell in love with right away.
So, this is a combination of the two, with some additions, and is a simple mid-week supper that tastes a hell of a lot better than just a jar of store bought sauce stirred through penne. Served as the recipe states is a great summertime dish or if you want to make it more winter friendly, stir the sauce through the tortiglioni too and serve with some grated mature cheddar. It also goes great with a portion of peas on the side, but that could just be my pea obsession talking!
Tortiglioni Pasta with a Chunky Veg,_
_Tomato & Goat's Cheese Sauce
250g tortiglioni pasta
1 large clove garlic, finely chopped
1 large white onion, chopped into 1" pieces
1 red or orange pepper, chopped into 1" pieces
1 small courgette, thinly sliced
150g closed cup mushrooms, roughly chopped
_Tomato & Goat's Cheese Sauce
Serves 4
Prep & cooking time 45 mins
250g tortiglioni pasta
1 large clove garlic, finely chopped
1 large white onion, chopped into 1" pieces
1 red or orange pepper, chopped into 1" pieces
1 small courgette, thinly sliced
150g closed cup mushrooms, roughly chopped
For the sauce:
1 400g tin chopped tomatoes
1 tbsp tomato puree
1 tbsp chopped fresh basil
1 heaped tsp dried oregano
100g Abergavenny goat's cheese
3 tbsp creme fraiche
salt & pepper
2-3 tbsp water if needed
1 tbsp tomato puree
1 tbsp chopped fresh basil
1 heaped tsp dried oregano
100g Abergavenny goat's cheese
3 tbsp creme fraiche
salt & pepper
2-3 tbsp water if needed
4-6 tbsp olive oil
What to do:
In a large frying pan on a medium heat, warm 2-3 tablespoons of the oil. Add the garlic and after a couple of minutes, add the chunks of onion. Once softened, add the courgette slices and fry until they begin to brown slightly.
Next, add in the peppers and mushrooms, with a dash of salt & pepper, and lower the heat slightly, leaving everything to fry gently. Every now and then give it a stir to keep it from burning.
Whilst this is cooking, heat the rest of the oil in a wok (again on a medium heat) and pour in the whole tin of chopped tomatoes. After a few minutes of simmering, add in the creme fraiche and goat's cheese, followed by the tomato puree, fresh basil, oregano and a pinch of salt and pepper, and give it a good stir.
Meanwhile, in a separate saucepan, cook the pasta as per the pack instructions.
Once the vegetables have softened and browned, and the sauce is bubbling, combine the contents of these two pans in the wok and stir. Turn the heat down to low to keep it warm while the pasta finishes cooking. If needed, add in a few tablespoons of water to make the sauce a little thinner.
Lastly, drain the pasta and serve into pasta bowls, then top each with two big spoons of the sauce and a sprinkling of pepper and ripped fresh basil.
Next, add in the peppers and mushrooms, with a dash of salt & pepper, and lower the heat slightly, leaving everything to fry gently. Every now and then give it a stir to keep it from burning.
Whilst this is cooking, heat the rest of the oil in a wok (again on a medium heat) and pour in the whole tin of chopped tomatoes. After a few minutes of simmering, add in the creme fraiche and goat's cheese, followed by the tomato puree, fresh basil, oregano and a pinch of salt and pepper, and give it a good stir.
Meanwhile, in a separate saucepan, cook the pasta as per the pack instructions.
Once the vegetables have softened and browned, and the sauce is bubbling, combine the contents of these two pans in the wok and stir. Turn the heat down to low to keep it warm while the pasta finishes cooking. If needed, add in a few tablespoons of water to make the sauce a little thinner.
Lastly, drain the pasta and serve into pasta bowls, then top each with two big spoons of the sauce and a sprinkling of pepper and ripped fresh basil.
And there you have it - super simple, super saucy & super tasty.
Do let me know if you give one of my recipes a try, I'd love to hear your feedback!
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