Autumn Vegetables & Spaghetti in a Basil Grappa Sauce

Sunday 21 October 2012

This dish is halfway to a risotto; rich, creamy with a hint of lemon, basil and grappa...

Sometimes you just don't have the time to make risotto, all the stirring and chopping. This is a great alternative giving you still those key tastes you get with a risotto - lemon, garlic, creamy but much quicker.

You Will Need -

Seasonal Vegetables  -
Half cauliflower
2 carrot
1 white onion
1 yellow pepper

Handful of basil leaves
1 tablespoon grappa (or vermouth)
1 lemon grated and juiced
1/4 pt cream
1 clove garlic
1 tablespoon good quality olive oil
1 cup strong cheese
1 small dried red chili
Salt & pepper to taste

Spaghetti for 4

Serves 4

Go Create!

1. Steam the cauliflower and carrots until tender.
2. Saute the onion, peppers, garlic, chili and add the lemon.
3. Add the steamed vegetables to the onion mix and saute.
4. Add the grappa and cream and stir.
5. Boil a pan of salted water and cook the spaghetti as per packet.
6. Just before serving add the oil,basil and cheese to the vegetables and season to taste.
7. Drain the pasta and stir in the vegetables.

No comments:

Post a Comment