As we near the end of winter, I find myself cooking as much comfort food as possible before the hot weather begins. To me, comfort food screams PASTA! Probably why I've blogged two pasta recipes in the same week.
When I originally found out I was celiac.... I think I literally mourned the loss of normal pasta. That's not even joke. I was genuinely upset! That's quite amusing now that I look back on the time, because I found Quinoa pasta and I reckon without doubt it is soooo much more yummy! It has a sweeter flavour to it and I find it has a nice bite if its cooked properly.
It has been so long since I've enjoyed a bolognese, and that was another thing I was really sad about when I stopped eating meat. Bolognese sauce. My god. That stuff goes good with everything. When I was younger and just moved out of home, I used to batch cook bolognese like it was going out of fashion. Sometimes I would cook that much of it that I'd run out of pasta. So I would use the sauce as a dip. Seems weird... but it will actually rock your world without word of a lie! Cucumber in particular is amazing! Especially if you cut a cucumber in half length ways and scoop out the seeds. It's like a little bolognese boat! Really good! Anyway! I'm getting off topic!
When the meat vanished from my life, I started to really search into how I can make delicious pasta sauces and to my amazement, there are SO many combinations you can do and so many amazing vibrant ways that you can flavour olive oil that makes pasta delicious!
Once again, if you aren't good with Quinoa, then Sub for a different type of spaghetti like Zoodles. ORRRRR there is this brand of 'spaghetti' in the health food aisle at woollies ( I think the brand is slendier ) and the pasta is made out of Konjac which is a root vegetable. Keto lovers rejoice because its only 10 calories per serve which means it is SUPER low carb!
So on with it today (this is the second time I've written this recipe blog because the first time I accidentally deleted it) I really do hope you enjoy this recipe. It is one of my families faves!
RECIPE
What you will need:
1/2 Pack Organic Quinoa Pasta (or Pasta of choice... NO GLUTEN...naughty naughty)
Good Quality Olive Oil on hand
4 Organic Tomatoes Quartered
1 Field Mushroom cut Chunky.
6-7 Fresh Basil Leaves chopped (dried just simply won't do)
Chilli Flakes
1 Small Onion diced
2 Cloves Organic AUSTRALIAN Garlic (2 cloves to me is like a bulb)
1/2 tablespoon Ghee
What to do:
Heat your pan and melt your half tablespoon of ghee
Saute your onion until translucent. I know you normally add Garlic here, but adding it at the end means it isn't as heat treated which keeps some of the benefits intact.
While the Onion is cooking, put your water for your pasta in the pot and bring to a boil. Don't forget to season the water!
Once the onion is translucent, add your diced tomatoes and mushrooms. Sauté until the tomatoes are starting to break up. Add a little bit of water to deglaze the bottom of the pan if the food starts to catch.
Once your water is boiling, add the pasta.
To your sauce, add your chili flakes. Let cook for a few minutes to wake up the chilli.
Add Garlic. Let cook for a couple of minutes and then turn off the heat.
Once the heat is turned off, mix through the basil and add your olive oil. Enough to make it a sauce.
Once pasta is cooked, using tongs lift the pasta from the water and place in the pan of sauce. Don't worry about getting all the water off the pasta as the starch will combine with the oil and make the sauce a bit thicker and glossy.
eason with Salt & Pepper
Toss and Serve!
