This Pecan and Penne Bolognese is the most delicious twist on the worlds greatest classic ‘Spag Bowl’ and I can guarantee it’ll add such WOW-FACTOR at your next lunch or dinner with friends and you wouldn’t even know it was vegan as it packs as much flavour as it does in looks 😉
Re-working the classics …
Italians throughout the ages have certainly done food right – simple yet full of flavour and natural goodness but also it is always a family affair.
A tavola non si invecchia’ – The importance of eating together
“At the table, one does not age” is an old proverb that so beautifully sums up why Italian food is so filled with love and why pasta is so important. Over generations Italians have bonded with loved ones and friends over the simple pleasures of a good, home-cooked meal. I think it is also why I fell in love with Italy when we travelled throughout Europe in our twenties.
Every occasion involved simple yet phenomenal food, all made for enough people that it didnt matter how many people rocked up for lunch or even stayed for dinner.
It is the epitome of family for me.
Pasta Pasta Pasta
I don’t care who you are but PASTA is just perfect for any occasion. Feeling fancy? A little white wine creamy number will do.
No time at all pasta? Throw in olive oil, parmesan and salt and pepper and voila!
Waiting for pay-day pasta? throw in whatever you have and you’re bound to create a new masterpiece.
This Pecan and Penne Bolognese calls for a standard penne made from Italians here in JHB, but if you can’t do gluten then we have a phenomenal range of other options:
Green Pea Penne from Happy earth People
Chickpea Fusilli from Happy Earth People
Red Lentil Fusilli from Happy earth People
We also have an Andean Fusilli from Bio XX
… and just between you and me we have a delicious and gorgeous looking ‘beetroot Pasta’ arriving next month [October ’21]
So watch this space…
Send us your favourite pasta recipes so we can also try them and feature them on our blog – tag us on Insta or pop us an email and we can share for everyone to give it a try.
- Olive Oil
- 1 Large Red Onion Finely Diced
- 2 Large Garlic cloves
- 1/2 Punnet Button mushrooms Diced
- 1 tbsp Mustard
- 1 tsp Ground coriander
- 1 tsp Smoked Paprika
- 200 g Pecans Crushed into a mince texture
- 150 g Sunflower seeds
- 1 Tin Chopped tomato
- 250 ml Vegetable stock
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 350 g Penne * or a pasta of your choice
- In a large frying pan fry the onions, garlic and mushrooms until soft. Add in the spices, nuts and seeds and fry a little.
- Pour in the chopped tomato, vegetable stock and salt and cook until beautifully soft. Add salt and pepper to taste.
- Serve over beautifully cooked penne and enjoy with family or friends.