On this week’s episode of Taste Of The Week, Alan Morrissey welcomed Jacques Brennan on the show. Jacques is the owner of the Vegan Factory and Shop in O’Briensbridge and is also the author of Hungry Soul.
This week, Jacques prepared a delicious Creamy and Roasted Seasonal Tomato Sauce For Pasta.
INGREDIENTS:
– 1 onion, coarsely chopped.
– 3 or 4 cloves of garlic, peeled and left whole.
– 6 fresh tomatoes-quartered.
– 1 red pepper-seeded and quartered.
– 1 cup of pasta cooking water.
– Pinch of chilli flakes.
– 1 to 2 Tbsp of Original Hungry Soul cream cheese.
– Some fresh basil, perhaps 10+ leaves.
– 250g of pasta of your choice.
– Pinch of salt.
– A drizzle of olive oil.
GARNISH:
-A little more fresh basil.
INSTRUCTIONS:
– Set your oven to 180 degrees celsius.
– On a tray spread out the onion, garlic cloves and quartered tomatoes and red pepper, drizzle a little olive oil over them and put into the oven until the onion is cooked, 20 minutes or so.
– Allow to cool a little then blend it all smooth.
– In a large pot pour in the blended roasted tomatoes, then ass the pasta, the basil leaves, 1 rounded tablespoon of Hungry Souls natural cream cheese and half a cup of the cooking water.
– Warm it all together. If you feel it needs more sauce add a little more water or a little more cream cheese.
– Serve hot with a few fresh basil leaves for extra lively flavor.
You can listen to the full interview below.
