Meat Free Monday Pasta

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Meat Free Monday Pasta

Difficulty:

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 cupPlant based cream
2 tbsp Chopped parsley
1 tbsp Lemon juice
¼ cupSTONELEIGH Sauvignon Blanc
250g Cherry tomatoes
½ cupPeas, blanched
2Small zucchini
2Garlic cloves, crushed
½ Onion, finely diced
Clams (optional)

EQUIPMENT

Boiling pot
Small bowl
Large bowl
Fry pan

Wine Match

METHOD

Mix olive oil, salt, bread crumb and chill flake, 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 warm back up, and serve it with parsley and chili bread crumbs.

Serve with a glass of Stoneleigh Sauvignon Blanc.

NUTRITIONAL INFORMATION

All quantities above are average