Read at Susan’s the other day that brave Barbara of Winos and Foodies who was winning her battle with cancer, & had been clear for 2 years, has had to go back for chemotherapy as her cancer has resurfaced. Many of us know Barbara through her ‘Taste of Yellow’ cancer awareness event that she has held for the past couple of years. Now 2 of her friends, Bron of Bron Marshall and Ilva of Lucullian Delights, have organized a secret blog event for Barbara so that we might all give her a “big virtual hug,” to cheer he up, & also post some recipes that she might enjoy now.
I am sending in this vegetarian pasta bake with Barbara in my thoughts…it has an ‘anti-oxidant rich’ home-made tomato sauce, & a load of healthy seasonal veggies – I put in broccoli, cauliflower, carrots & beans.The recipe belongs to my friend Uliana, a very talented Ukrainian girl, who made this for my daughter when she fell ill in Sydney last month. A very, very comforting pasta which I hope Barbara will enjoy. We all enjoyed it immensely. It’s low fat & vegetarian. I made it back home the other day, & really like the recipe for it’s simplicity, & for the burst of flavour the sauce lends to the vegetables. Interestingly, the vegetables are tossed in uncooked, & are baked with the pasta for about half an hour. This way, they get cooked just right, & retain a comforting crunch & slight crispness to them. The little bit left-over tasted as good the next day, so this can be made in advance if you like.
ULIANA’S PASTA SAUCE & BAKE Ingredients: Onion – 1 large, chopped fine Garlic – 1 clove, minced Tomato paste – 2 tbsp ( I used 3-4 tbsps puree) Tomatoes – 4-5 chopped Bay leaf – 2-3 Whole black pepper – 5-6 Oregano – 1 tsp Sour cream – 1 tbsp (I used 2 tbsps of hung yogurt + 1 tsp 20% cream + a squeeze of lime) Salt & pepper to taste Cooked pasta ( Cook it while the sauce is simmering) Chopped seasonal vegetables like carrots, beans, broccoli, asparagus shoots, cauliflower etc. Method:
Saute the onion & garlic till pink, about 2 minutes.
Add tomatoes & puree, mix well. Add bay leaf, whole pepper, oregano & season with salt & pepper.
Simmer till sauce comes together well. Add sour cream & give it a good stir. Check seasoning.
Add to cooked al dente pasta, mix in raw chopped vegetables, & turn into a baking dish. Top sparingly with grated cheese, cover tightly with foil, & bake in a pre-heated oven for 30 minutes at 180C.
Chrysanthemums from my garden to cheer you up, Barbara … HUGS!! You are special…
