Hey there, Dana here….
Instead of a lengthy post this evening I figured I would
share with you all one of my recipes that I posted up on Instagram about two
weeks ago. I’ve been on a pasta kick lately which is why you might be seeing a
lot of that on my Instagram!!!
This is a great go-to dish if you usually cook for yourself
you can however double, triple it or make however much you need!!!
Onto the recipe now…
Ingredients:
-
1 hot Italian sausage (you can use any sausage
you may find)
-
12 grams of chopped shallots
-
5 grams coconut oil
-
200 grams plum tomatoes cut into wedges
-
60 grams cherry tomatoes cut in half
-
60 grams asparagus cut into small pieces
-
25 grams light ricotta cheese
-
¼ cup vegetable or chicken stock
-
Optional: dried chilli flakes
-
100-200 grams pasta of choice (I used fresh fettuccini)
Method:
1)
Preheat oven to 350F then bake tomato wedges
until soft about 10-15 minutes, when they are cooked place aside for them to cool.
2)
Puree tomatoes in a blender and leave aside
3)
Heat a sauté pan and melt your coconut oil, add
chopped shallots and cook until soft and translucent. Pour in vegetable stock
and turn heat down low allowing it to simmer
4)
Remove sausage from casing, split up sausage to
resemble ground beef and add to pan along with shallots. Cook for about 5-7
minutes
5)
Add asparagus to pan and cook until soft about 7
minutes
6)
Add in tomato puree then cook another 3 minutes
7)
Lastly
add in cherry tomatoes and cook for about 2 minutes
8)
Season with salt and pepper as well as dried
chilli flakes if using and turn down heat low
9)
If you are using fresh pasta you can briefly
boil the pasta according to package instructions now as it doesn’t require that
much time. However, if you are using regular dried pasta it is best to cook it
at the start
10)
Add in pasta to tomato sauce mixture briefly
heat up for about 3 minutes
11)
Top with ricotta cheese after plating
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