Pasta is staple in the Carter household but my husband and I are divided on which sauce is best. While I like an indulgent cream sauce, my husband much prefers a rich tomato sauce. When a compromise cannot be reached, I simply combine the two!
If you’re looking to use up some leftovers, my Creamy Tomato and Chilli Sauce can be easily adapted.
As a rough guide, this recipe serves 2.
- 500g passata
- 250g wholewheat spaghetti
- 200g baby chestnut mushrooms
- 100g frozen peas
- 100ml water
- 2 cloves of garlic
- 1 red pepper
- 1 stick of celery
- 1 brown onion
- 1 red chilli
- 2 tbsp. coconut milk yoghurt
- 1 tbsp. smoked paprika
- 1 tbsp. fresh or dried oregano
- 1 tbsp. coconut oil
- Sea salt and black pepper to taste
Peel and finely chop the mushrooms, garlic, red pepper, celery, onion and chilli. Warm the coconut oil in a large saucepan using a medium heat then add the prepared vegetables.
Cook for 5 minutes to allow the vegetables to soften a little then add the smoked paprika and the oregano. Coat the vegetables in the smoked paprika and the oregano then cook for 5 minutes.
Add the passata, water and coconut milk yoghurt then stir to combine. Cook for a further 10 minutes while you prepare the spaghetti.
Start by adding the spaghetti to a large saucepan filled with water. Heat the water using a medium heat then cover the saucepan with a lid. Cook for 10-12 minutes, stirring occassionally to stop the spaghetti from sticking together.
Drain the spaghetti in a colander then add it to the sauce along with the frozen peas. Stir to combine then season to taste.
Allow the frozen peas to thaw, this should only take a couple of minutes.