Tomato And Pecan Pasta
This recipe is really simple but I love it. I use rustic passata which is crushed tomatoes; regular passata is sieved and is too slimy for this dish. If you haven’t got rustic passata you can substitute for a tin of tomatoes, ideally a tin with thick juice (if the juice is runny pour a bit away): pulse your tinned tomatoes in a food processor until the tomatoes are broken up but not completely smooth.
Free from: oil, soya, yeast
Gluten, wheat free: use suitable pasta
This is a vegan recipe
- leaves, grated carrot, roasted veg, tomatoes, pepper....etc
- 350 g jar rustic passata
- 2 tbsp pecans
- 1 tin chickpeas or beans (drained)
- garlic granules, salt and black pepper (to taste)
- whole grain pasta
First roast the pecans at about 150C for 20 min or until they are fragrant and starting to brown slightly (pecans are already brown but you know what I mean!). Keep an eye on them: you don’t want them to burn.
Add a load of salad to your bowl.
Cook the pasta. Drain and add back to the pan.
Put the pasta pan back on a low hob and add the passata and chickpeas or beans. Stir through to warm.
Pour the pasta over the salad and add crushed roasted pecans.