Veggie Pasta with a difference….

In France at the moment, I’m on Galley Slave duties as we have a very good friend staying with us for a while, and she’s veggie.  Just doesn’t like meat.  Fair enough; that’s fine with me.  I wanted to give us all a nice veggie lunch and so decided on a simple veggie pasta.

Ok.  Bung a few veg in a pot, an onion and a couple of cans of chopped tomatoes….. Nah!

I don’t do that sort of thing, so this is what got dun:

For 3, 4 or 5 people, depending on hunger pangs, find:

  • 1 courgette (Cut into quarters lengthways, then sliced across)
  • 2 carrots (I used a mandolin and cut some into tiny matchsticks, and some into thin wide ribbons, just for a bot o’fun)
  • A dozen large French beans (Cut into 1cm long bits)
  • 1/4 of an aubergine (Cuta sa the courgette….. I’m saving the other 3/4 for tonight’s trout!)
  • 1 red onion
  • 1/2 a red pepper
  • 1/2 a yellow pepper (both peppery halves should just be cut into 1/2 CM squares….. (er…. ahem…..don’t actually measure them, silly…… just cut ’em small…… I can see I’m gonna have trouble with you…… stop being pedantic!)
  • 3 cloves garlic (big ‘uns – put into a food processor with the ginger root and blitzed)
  • A a big man’s thumb-sized piece of ginger root
  • 8 large tomatoes (some that were salad toms that were too soft, some that were lovely, solid plum tomatoes – skillfully skinned [See Tricks’n’Tips for method] and each tom chopped into about 8 bits
  • Tomato puree
  • Some sun-dried tomatoes that were lurking at the back of the cupboard somewhere, chopped.
  • Parmesan, freshly grated…. as finely as possible.
  • Oh yes…..and some pasta.  Your choice.
  • A large frying pan (preferably with a nice glass lid, like mine…. but any will do….. but it won’t be as posh as mine….. Unless your name is Anna of course!)
  • A large saucepan for the pasta


  • Boil the shredded/ribboned carrots & French  beans for 5 mins, drain the water into the pasta pan (don’t waste taste) and put aside for now.
  • Fry the aubergine, courgette, onion, peppers in a hint of oil just to et ’em going.  Don’t burn ’em.  After 10 mins, just put a splash of water in the pan and put the lid on (or a plate….. same effect) and turn up the heat.
  • Add the chopped toms, garlic & ginger, sun-dried wotsits and tom puree.  Stir. Lid on.
  • Turn the pan down to the lowest heat possible and let it sit there for a while…… (30 mins or so, yes?)
  • Boil the pasta for 10 mins and drain almost all of the water away.
  • Tip the pasta (of whatever nature) into the frying pan with the mixture and blend it all together (no, silly, not in the blender…..that’d give you soup!)
  • Pop it onto plates orinto bowls, add the parmesan and scoff!

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