ROASTED RAGU SPAGHETTI
ROASTED RAGU SPAGHETTI
Perfect lazy, comforting vibes. Creating a ragu in the oven is about two things: less time sauteing the veggies and hanging over the stove with your spoon and flavour! Roasting the veggies creates a soft and naturally sweet caramelised flavour which is perfectly balanced with balsamic vinegar, olives and dairy free Im nut ok garlic ricotta. Its rich and creamy with lots of lovely flavour notes.
Serves 4
100 ml olive oil
2 large carrots (diced into 1 cm cubes)
1 large courgette (diced into 1 cm cubes)
1 onion (diced into 1 cm cubes)
1 red pepper (diced into 1 cm cubes)
6 garlic cloves (whole)
few sprigs of thyme
Zest of ½ a lemon
1 tablespoon balsamic vinegar
1 tablespoon tomato puree
2 tins plum tomatoes
¼ teaspoon coconut sugar
Handful of olives
Himalayan salt
Freshly cracked black pepper
500g gluten free spaghetti
Garnish
15g flat leaf parsley
70g Im nut ok rigotta · vegan ricotta in garlic oil
Micro herbs
Zest of ½ a lemon
1 tablespoon extra virgin olive oil
Method
Preheat a roasting tray in the oven at 180C. After 5 minutes add olive oil, chopped veggies, garlic, thyme, lemon zest, balsamic vinegar and season well with salt and black pepper. Give it a mix then pop in the oven for 30 minutes. Check half way and rotate the tray or give it a mix. After 30 minutes add puree to the tray, give it a stir, add tinned tomatoes, coconut sugar and olives. Give it a stir then sprinkle over some of the parsley. Optional - 6 teaspoons of the Im nut ok rigotta dolloped into the tray. Put the tray back in the oven for a further 10 minutes.
Meanwhile, boil a large saucepan of water. Add salt, spaghetti and olive oil. Give it a good stir. Cook pasta until al dente. Follow cooking instructions. When its cooked, drain the pasta then add back to the saucepan and drizzle with extra virgin olive oil, sprinkle with sea salt, black pepper and parsley.
Add the spaghetti to the roasting tray and give it a good mix combining the pasta and ragu. Serve into a bowl and garnish.