DIFFICULTY: Easy
SERVING: 4
TIME TO MAKE: 30 MINS
Trying to cut down on the meat? Go meat free next Monday with this quick and easy pasta, perfectly paired with our Stoneleigh Sauvignon Blanc
Chef’s Hot Tip:
If you are adding clams, you can cook them separately in a pot, with a little olive oil and wine, add clams and cover, cook them until they are just open, then add them to the sauce.
INGREDIENTS
- ¼ cup +2tbsp Olive oil
- 1 cup Panko bread crumbs
- 1 tsp Chili flakes
- ½ cup Plant based cream
- 2 tbsp Chopped parsley
- 1 tbsp Lemon juice
- ¼ cup STONELEIGH Sauvignon Blanc
- 250g Cherry tomatoes
- ½ cup Peas, blanched
- 2 Small zucchini
- 2 Garlic cloves, crushed
- ½ Onion, finely diced
- Clams (optional)
EQUIPMENT
- Boiling pot
- Small bowl
- Large bowl
- Fry pan
Wine Match
METHOD
Mix olive oil, salt, breadcrumb, and chili flakes in a dry pan over medium heat, toast the crumbs until they are golden, cool. Any leftover can be kept in the fridge for later.
Cook pasta in a large pot of salted boiling water, strain it and reserve a cup of the pasta water for adding to the pasta sauce later.
In a large pan, fry garlic and onion with the 2 tbsp of olive oil, once they are golden, add vegetables and sauté briefly. Add wine, when the wine is almost cooked off, add cream and pasta water.
Add the cooked pasta to the sauce, make sure the pasta is nicely coated and warmed back up, and serve it with parsley and chili breadcrumbs.
Serve with a glass of Stoneleigh Sauvignon Blanc.
NUTRITIONAL INFORMATION
All quantities above are average
