We’ve just come back from a lovely week travelling about the West Country sofa surfing with friends. It being summer, there were a lot of BBQs, and a visit to the infamous Bristol Meat Machine, a lorry fully of meat. So I was pleased to spot this veggie recipe in the kitchen of one friend, and made it straight away on our return in our recovery veg week.
What you need (serves 4)
- 1/2 cup chopped hazelnuts
- 1 finely chopped onion
- 3 grated carrots
- 1 tbsp tomato puree
- 1 cup of creme fraiche or Greek yoghurt (I actually used some mascarpone let down with milk, you just need something creamy)
- 300g-ish grams pasta
What you do
- Toast the chopped hazelnuts in a dry pan until just brown. Add a little oil then the carrots and onions and fry until just soft.
- Meanwhile, cook your pasta
- Mix the tomato puree with the cream or yoghurt. Turn the heat down and add to the pan, just heating through. Dilute with a dash of milk if needed and season.
- Serve over pasta with some grated parmesan and black pepper.
ciderpashmina 