I couldn’t wait to try this recipe again for the nettle pasta as it’s so easy, and costs practically nothing to make. We had made another batch of River Cottage bread, so I turned it into garlic rubbed bread for this meal.
There was a little leftover curry for lunches for the lucky ones who nabbed them first. It’s strange not having usual sandwiches for lunches. We just have to be more organised. Although the cheese is quite nice as an ingredient, I’m not sure it’s great for cheese sandwiches.
Porridge with berries or toast and jam
Left over curry & chapati or salad
Nettle pasta in tomato and chilli with homemade garlic bread
Fresh Nettle pasta with a spicy tomato sauce
400g plain flour
1 teaspoon salt
150ml of water
1 heaped Teaspoon of Green nettle paste if using (see Vegan Day 2)
Mix together then knead on a floured surface until it goes springy, about 5-10 minutes. Add more flour or water if you need to.
Put it in cling film in the fridge for at least 1 hour
Roll out and slice thinly then boil for a few minutes.
A tip I learned just recently was to start at one end and roll a section of the dough, then let that hang over the edge of your surface while you roll out more, until you have rolled it all section by section. Making sure not to let it touch the floor.
Chilli and Tomato Sauce
1 chilli pepper
1 red onion
1 400g tin tomatoes
1 tablespoon cooking oil
2 cloves garlic
Glass of red wine (optional)
Few black pitted olives (optional)
Few capers (optional)
To make the sauce, slice up the onion, chilli, garlic thinly.
Heat the oil in a pan and add the onion until softened about 10 minutes.
Add the garlic and chilli.
Cook for about 5 minutes. Add the tomatoes and simmer for a further 10-15 minutes. You can add a glass of wine here if you want.
Next chop some olives and add them with capers if you are using them.
Season it now to taste.
When the water has boiled, add the pasta and cook for about 5 minutes or until you like it.
Once the pasta is cooked, drain it then add to the tomato pasta sauce.
Scatter a little chopped, parsley and a handful of vegan cheese if you have it.
Serve with homemade garlic bread. (See bread recipe on Vegan Day 2)
We drizzled olive oil then rubbed garlic on the toasted bread before sprinkling a little salt.