Meat-free Archives

Sauce recipes

Bechamel sauce

20 minutes

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Preserves and

Pineapple pickle

10 minutes

Cauliflower recipes

Roast cauliflower, garlic and white bean soup

30 minutes

Brunch recipes

Hollandaise

20 minutes

Dhal recipes

Dhal (lentil curry)

1 hour

Seafood recipes

Steamed mussel pot

10 minutes

Chilli linguine with blistered tomatoes

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1⁄2 x 250 g pack linguine
3 T extra virgin olive oil, plus extra to toss
30 g butter
150 g Rosa tomatoes, squashed with the back of a fork
2 garlic cloves, finely sliced
2 bird’s-eye chillies, finely sliced
Sea salt and freshly ground black pepper, to taste
6 T Pinot Noir
Oregano, a few sprigs

Method

Cook the linguine in salted boiling water until al dente, then drain. Toss in a little olive oil to prevent sticking.
Heat the oil and butter in a pan and fry the tomatoes, garlic, chillies and season with salt. Once the tomatoes start to soften, add the wine and reduce slightly. Add the linguine and toss thoroughly, checking the seasoning. Top with the oregano and serve immediately.

Cook's note: This is such a simple dish and another meat-free option. Melt a few slices of chevin through the hot pasta for a creamier take.

Discover more pasta recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Tomato broth with baby spinach, cannellini beans and olives

Bechamel sauce

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Pineapple pickle

Roast cauliflower, garlic and white bean soup

Hollandaise

Dhal (lentil curry)

Steamed mussel pot

Creamed spinach with smoked chilli-yoghurt

Tagliatelle with caramelised onion and yoghurt sauce

Chunky roast vegetable-and-cheese tart

Chilli linguine with blistered tomatoes

Chilli linguine with blistered tomatoes

Ingredients

Method