Home Made Pasta With a Chilli/Chili Sauce - Vegan Friendly
A batch of fresh Pasta (Vegan version if preferred)
50ml of Olive or Canola Oil
3 cloves of garlic
2-3 or more fresh chillies depending on taste
5ml of crushed peppercorns
5ml of non-iodated sea salt
25 ml of oregano
250g of organic mushrooms
2 large onions
10 cherry tomatoes (skinned)
Chopped fresh parsley for garnishing
Chickpea flour for thickening
Peel and finely chop the onion and the garlic and the desired amount of fresh chilli, skin the tomatoes then add them all to the liquidiser or blender.
Blend until the ingredients are smooth, and then transfer them to the stainless steel saucepan.
Bring it to the boil giving it a good stir. Once it boils cover and cook for 5 minutes.
Remove the lid and reduce the heat to low then add the crushed pepper, let it simmer till it the onions, tomato mixture forms a thickish sauce.
Wash and slice or quarter the mushrooms add to the tomato and onion sauce and let simmer a further 5 minutes with the stainless steel saucepans covered. Remove the lid and adjust the water content if to thick, or add a teaspoon of flour and water paste if to thicken it if to thin.
Adjust to your family likes. In my household it is a good thick spooning type of sauce.
Cook the Pasta until aldente, and then drain, drizzle the pasta with some Olive Oil
Dish up the pasta into individual bowls and spoon the sauce over it.
Keep the remaining sauce and pasta warm.
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