2 Oct 2016

QUICK AND EASY PASTA DIABOLIQUE


This past week, I started my second year of uni. I still live at home, but one of my best friends moved into a university dorm room last week. When I asked her how she was doing, she told me that she was struggling with cooking her own food. She wanted quick and easy recipes who are healthier than her microwave lasagna, but she didn't really have any ideas. So I decided to give her a hand. This next recipe is a vegetarian (and vegan) pasta with one of my favourite sauces of all time: diabolique!


A diabolique sauce is a sweet and creamy tomato sauce. It is often served with scampi’s as a starter, but I altered it to transform it into a delicious pasta sauce. I added in some vegetables I really like, but feel free to choose your own veggies!


This recipes makes enough for 4 people, so if you're a student cooking for yourself, divide everything by four. Or you could be smart and make extra portions to put in your freezer! :)

Prep. time: 10 minutes
Cooking time: 15 minutes
Difficulty: easy


Ingrediƫnts:
  • olive oil
  • about 2 to 4 tablespoons of ketchup (I know, it might sound weird, but it gives it such a nice sweet flavour!)
  • 100 ml (3.5 oz) of cream (As always, I used a soy version because I'm lactose-intolerant and it's vegan, which is a bonus!)
  • 500 grams (18 oz) of passata (Passata is a blended tomato sauce, but you could just use a can of chopped tomatoes as well.)
  • one pepper in the colour of your choice
  • one courgette (zucchini)
  • 10 to 15 cherry tomatoes
  • any pasta of your choice

If you have a bit more time and you want to make this even more delicious, you'll need these things as well:
  • one large union (we only had tiny ones, so I used four of those)
  • a clove of garlic
  • curry powder
  • paprika powder



How to make:

Give your vegetables a thorough wash before chopping them up. After that, remove the core and seeds from the pepper and cut into dices. Next, remove the ends of the courgette and cut into dices as well. Cut your cherry tomatoes in half, and in half again.


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Trust me when I say that these next three steps give the dish so much more flavour. I never make this sauce without the union, garlic and the spices. But if you're not really into cooking and you want to make the recipe easier, just skip these steps!

Chop the union until you have fine chunks. Crush your garlic clove. I use a garlic press, but you can use your knife or something heavy (a glass bottle for example) to crush it.


Pour some olive oil in a sauce pan and put it on a medium to high heat. Put the union and garlic in the pan and let it fry until the union looks glazy and shiny. After a few minutes, turn the heat down to medium.


Next, sprinkle a generous amount of paprika and curry powder on the union and garlic. By frying the spices, their flavour becomes a lot richer.
Stir everything together and let everything fry for a few more minutes.


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Add the ketchup. How much you add is totally up to you. I really like a sweeter flavour, so I use rather much. If you want, you could always add more later. Stir again.


Now, add the cream and the tomato passata.


At this point, the sauce should look a little like this.


Add the chopped pepper and courgette and mix everything together. Let the sauce simmer on a low heat for 5 to 10 minutes, while the pasta is cooking.


Boil your pasta according to the time on the packet. I used a wholegrain spirelli (fussili) pasta, which is a lot healthier than plain 'white' pasta.


When the pasta is almost cooked, taste your sauce (this is the best part haha) and add spices and ketchup if you're not pleased with the flavour yet.

Plate everything up and put some cherry tomatoes on top.




Let any leftovers fully cool before storing them in a container.
You can keep the sauce in the fridge for two days max and in the freezer for several months!


Enjoy!

2 comments:

  1. Yesss, that looks absolutely delicious!!! Can't wait to try it out :D ^(^_^)^ (thanks gurl hehe)

    ReplyDelete