Tasty Tuesday: Recipe – Rosé Pasta and Sauce (with Sausage)

Fitness

 

 

It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

  
More adventures in homemade pasta. I tried making this for Valentine’s Day but ran out of time to post it…so here you go!

Instructions are the same as the other homemade pastas, but making it red this time with either tomato paste or pureed roasted red pepper.

Figured we’d stick with the rosé theme and make the sauce pink too. Turned out a bit more red, but that fine as it was delicious.

 

Make Your Meal Even Healthier Tip:

 

I used vegan sausage in the final dish to keep the whole thing vegan, and when I make this again, I’ll likely throw more vegetable and greens in there. Broccoli, or spinach, maybe roast some veg up in the oven or on the bbq. Either way, between the pasta, and the sauce, you’re getting a lot of tomato, so try and hide some other good stuff in it!

 

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Click through for recipe!…

 

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Make Approx 4 Servings With Pasta Left For To Freeze

 

INGREDIENTS:

  

For The Pasta:
 

– 1 1/4 cup of 00 Flour
– 1 1/4 cup of Semolina Flour
– 1/2 tsp salt
– 2 tsp evoo
– approx. 3 tbsp tomato paste (or pureed roasted red pepper)
– approx. 1/2 cup water
– extra flour for dusting

 

For The Sauce:

– 1 Cup Crushed Tomatoes
– 1/2 cup cashews, soaked
– 1/4 cup of onion, finely diced
– 2 cloves garlic, minced (or 1 tsp garlic powder)
– 3 tbsp nutritional yeast
– 1/2 tsp dried basil
– 1/2 tsp oregano
– 1/2 tsp dried sage
– salt and pepper
– 1/4 cup of nut-milk (more to thin if needed)
– 2 tsp flour
– 2 tsp olive oil
– optional red pepper flakes for heat, and chopped parsley or fresh basil for garnish

For The Dish:

– 2 or 3 sausages (your choice, vegan or meat etc.)
– vegan parmesan for topping

 

INSTRUCTIONS:


*SOAK THE CASHEWS: Soak the cashews ahead of time, either overnight or for a few hours before you start to make the dish. 

For The Pasta:

Mix the two flours together with the salt, and then dump in a pile on a clean workspace.
Make a well in the centre and then add the tomato paste, oil, and a small amount of the water.

Begin to knead the dough, adding more water if it needs it to come together into a ball that is formed, but not sticky. (If too sticky, add more flour.)

Once the ball is formed, cover it in plastic wrap and place in the fridge for about 45mins.

If you have a pasta maker, roll out a portion of the dough on a floured workspace and then run through the pasta maker at it’s largest setting. Fold it like an envelope and do it 2 more times, and then run through on the thinner settings, dusting it with more 00 Flour as needed, until desired thickness, then run through the cutting attachment of your choice.
I used a multi-wheel pasta cutter, then slice them in about an inch and a half rectangles and pinched them to form bowties!
 

If you’re doing it all by hand, after the dough is set, flour the workspace, and with a rolling pin, either roll out the dough until it is about 1/16 inch thick (too thin and it will break, too thick and it will be too chewy).

You can then, with a sharp knife, cut it into desired strands size, and make into nests (be sure to flour them so they don’t stick together) or desired shape.

You can also dry the pasta on a rack (see below) for 20 minutes and then place in a sealed bag. You can also freeze the pasta at this point.

Anything fresh can be cooked (only needs a few minutes) and then served right away.

But before you cook the pasta….

For The Sauce:

Drain and rinse the soaked cashews.

In a high powered blender, throw in the cashews, all of the spices, the nutritional yeast, tomato sauce, nut milk and flour. Blend until well combined and smooth. If needed add more nut milk.

In a fry pan over medium heat, add the olive oil, and then the onions, sautéing for a few minutes and then add the garlic and cooking for another minute or two.

If you want you can add the onions to the sauce and puree further so you don’t have a chunky sauce, but otherwise, pour your rose sauce into the pan and heat through until the sauce starts to thicken. Keep on low to keep warm, stirring occasionally.

For The Dish:

Cook the sausage however you’d like. On the BBQ and then slice it. In a pan and then slice it. Or slice it and cook it so each piece can brown on both sides. Set aside.

Boil a pot of heavily salted water. When the water is ready, cook your fresh pasta. It should only take a few minutes, check it after 2 or 3 to see if it’s done to your liking.

When ready, drain the pasta, and then add it, and the sausage to the sauce, and stir to coat evenly.

NOTE: You can also throw veg in here at this point. Grilled zucchini maybe, or some steamed broccoli, or even just a handful of spinach (the heat of the sauce should wilt it after a few minutes).

To serve, plate the pasta and top with optional vegan parmesan, and basil/parsley.

ENJOY!

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Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!

 

photos and recipe by: Christine McAvoy

 

 

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