I’ve been cooking a lot of vegetarian dishes at home over the past few months and this has been one of my favourites. It’s a great idea to replace pasta with carrot ribbons, or you could try it with zucchini noodles.
I like how simple but delicious it is. The Mexican Salsa Macha – which I love using – gives the
dish a deep, roasted flavour and packs a real punch. The carrots are sweet and earthy (make sure you don’t overcook them), and the tomato sauce is spicy and sweet. I can’t get enough of this dish, really!
Carrot pappardelle with tomato and chilli.Credit:William Meppem. Styling by Hannah Meppem
4 medium organic carrots
freshly grated parmesan
freshly ground black pepper
FOR THE SAUCE
100ml extra virgin olive oil, extra for serving
3 cloves garlic, peeled and sliced
pinch of sea salt
1½ tsp Mexican Salsa Machachilli paste (available from fireworksfoods.com.au)
⅓ cup green olives (I like the Picholine brand)
500g ripe tomatoes, cherry or heirloom, halved or chopped
1. For the “pappardelle”, you can peel the carrots if you like, but I just wash them well. Cut the top and tail off and slice them about 2.5mm thick on a mandolin.
2. For the sauce, place a pan on a medium heat and add the olive oil, garlic, salt, matcha and olives and cook until the garlic softens. Add the tomato, raise the heat a little, and cook for about 20 minutes until the tomato breaks down to make a sauce.
3. Bring a large pot of salted water to the boil and cook the carrot ribbons for about 1 minute to 90 seconds – you want them al dente, just like pasta. Drain.
4. Place the carrot ribbons in four pasta bowls and top with the sauce, parmesan, a good grind of pepper and drizzle with olive oil. Serve immediately.
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