

Eat More Plants: Recipes
Le Botaniste’s
Fennel, Tomato, and Red Pepper Pasta Sauce

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Ingredients
Serves 4
- 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
Recipe
About 1 hour
Step 1
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.
Step 2
Blend the sauce in a food processor, with olive oil and salt (to taste).
Step 3
Pour the sauce back in the pot and add the crushed walnuts and the green peas; keep it warm.
Step 4
Bring a pot of salted water to a boil and cook Andean Dream GF for about 9 minutes.
To serve
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

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