1 chilli pepper, seeded and finely chopped
4 Tbsps olive oil
150 g leek, sliced thin
400 g parsnips, peeled and noodled using a vegetable peeler
Salt
Sugar
150 ml of vegetable broth
200 g of Tortiglioni or other tubular chunky pasta
3 stalks parsley, chopped
- Combine the fresh chilli and olive oil.
- Use 1 Tbsps of the chilli oil in a pan and heat for a couple of minutes.
- Fry the leeks and parsnips, over medium heat for 5 mins. Add salt and a pinch of sugar to taste. Add the vegetable broth and simmer, covered, for 15 minutes.
- In plenty of salted water, boil some chunky, tubular pasta, like penne.
- Toss everything together with some parsley leaves and the remaining pepper oil and serve.
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