Winter Veggie Pasta

This is something I had kicking around for years in an earlier version somewhere in my notes. As it has been foggy and cold for the last few days, I thought I’d revisit it as it is rather too substantial for a summer dish. Needless to say, I didn’t have all the same ingredients as for the original recipe, so think minus cauliflower and carrots and with seabuckthorn instead of agave syrup if you want to try that version out. It is quite quick (apart from the time it may take to do all the chopping) as the sauce takes about as long to make as getting the pasta water to boil and the pasta to cook. By the way, I love pasta that retain the sauce hence my tendency to use conchiglie and fusilli for something like this.

What you need:

• 4 tblsp olive oil
• 300 g of broccoli, cauliflower and carrot, finely chopped
• 1 spoonful Madras curry masala
• 1 large onion also finely chopped
• 100 ml bubbly (Clairette or Moscato)
• 100 ml double cream
• 100 ml crème fraiche
• 1 tblsp agave syrup
• 2 cloves garlic (not pictured)
• salt or vegetable broth to taste
• 50 ml dry or medium dry sherry
• 400 g conchiglie

What you do:

1. Sauté the onions in olive oil, add the Madras curry and allow the latter to brown a bit.
2. Add the veggies and stir for about 2 to 3 minutes.
3. Add the bubbly and allow it to reduce until the veggies are nearly dry.
4. Add the two creams and leave it to simmer for about 5 minutes or until the sauce is quite creamy (the veggies will still have plenty of bite; if you want them soft, cook for longer and replenish with liquid, more bubbly, white wine or pasta water)
5. In the meantime cook the conchiglie in salted water – about as salty as the med, an Italian told me – until they are al dente.
6. Before serving add the garlic, squashed, the salt or veggie broth (instant or cube), bring to the boil briefly then add the sherry.
7. Serve with some freshly grated parmesan or – my preference – pecorino romano.
   

Zingy Veggie Bolognese

This is a quick and very tasty veggie alternative to the usual mincemeat-based Bolognese which goes well with pasta as well as providing a good lasagne filling.

What you need

• 1 medium sized shallot or onion, finely chopped
• 2 + cloves of garlic, pressed
• 3 tbsp olive oil
• 1-2 tbsp Tandoori spice mix or paste
• 1 medium-sized parsnip, chopped brunoise size (very small like mince)
• 1 carrot chopped brunoise size
• 1 small fennel, chopped brunoise size
• 150 ml good red wine
• 1-2 veggie stock cubes
• 300-400 ml tomato passata
• salt and pepper

optionally

• a handful of mushrooms, chopped brunoise size
• 1 handful of walnuts, chopped brunoise size

What you do

1. When you put on the water for the pasta, sauté the onions and the garlic in the olive oil with the tandoori spices.
2. Add the vegetables brunoise and sauté a little longer.
3. Add the wine and the veggie stock cubes. Allow the wine to soak into the veggies.
4. Mix in passata and the stock cubes and leave to simmer until the pasta is ready.
5. If using, add the mushrooms and the walnuts about five minutes before serving and season to taste.
6. Place the pasta on a pre-warmed plate, sprinkle liberally with parmesan or pecorino romano, cover with a goodly portion of Bolognese. On the top, as is tradition, place a small knob of butter.