Ingredients
For 4 portions
400g
Penne (pasta)
1tbsp
Olive oil
For the vegetable sauce
125g
QimiQ Cream Base
2tbsp
Olive oil
1
Onion(s), finely diced
70g
Carrot(s), finely diced
70g
Celeriac, finely diced
70g
Courgette(s), finely diced
50g
Tomato paste
60ml
Clear vegetable stock
60ml
Red wine
400g
Tomatoes, tinned
Salt and pepper
Oregano
Basil
Thyme
Parmesan, grated
Preparation
- Cook the penne al dente in plenty of salt water with the olive oil.
- For the vegetable sauce, fry the onion in olive oil until soft. Add the carrots, celeriac and courgettes and continue to fry. Add the tomato puree and douse with the stock and red wine. Add the tomatoes, season to taste and continue to cook until tender.
- Stir in the QimiQ Cream Base and continue to cook until the required consistency has been achieved.
- Toss the penne in the vegetable sauce and serve sprinkled with grated parmesan.
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