Eat More Plants: Recipes
Fennel, Tomato, and Red Pepper Pasta Sauce
- 1 can whole organic tomatoes (28oz)
- 1 yellow onion, chopped
- 3 peeled garlic cloves
- 2 red peppers, diced
- 1 tbsp fennel seeds
- 2 tsp olive oil
- 1 tsp of salt (more to taste)
- 1 cup crushed walnuts
- 1 cup green peas
- 1 bag of gluten-free pasta (Andean dream fusilli)
- garnish: chopped cilantro, scallion and/or parsley
About 1 hour
Combine chopped onion, garlic, canned tomatoes, peppers, and fennel seeds in a pot. Bring to a boil, turn down the heat, and let simmer gently for about 40 minutes.
Blend the sauce in a food processor, with olive oil and salt (to taste).
Pour the sauce back in the pot and add the crushed walnuts and the green peas; keep it warm.
Bring a pot of salted water to a boil and cook Andean Dream GF for about 9 minutes.
Pour the fennel-tomato sauce on your pasta, garnish with chopped fresh herbs, and enjoy with a glass of red natural wine!
Le Botaniste is a 100% plant-based – Certified organic and Co2 Neutral Restaurant with the motto: “Let food be the medicine.” There are 5 restaurants in NY and 3 in Belgium.
Visit le Botaniste at www.lebotaniste.us You can follow them on social media @le_botaniste
Plantings Print Annual 2023
Have you been looking forward to the 2023 Plantings print annual?
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