I'm no Jamie Oliver (I only weigh 75kg!) or Gordon Ramsay, but I do enjoy cooking and I only ever losely stick to a recipe. Every once in a while I'll wing it and create something based on no recipe.......this is one of thos concoctions.
So what inspired this meal? I hear you ask. Well, erm, my inspiration was the ingredients in the cupboard and fridge that I thought would work.
My own TV Show may be a little way off
I'm sure demand for Rich's Pasta Sauce will be high, so I have taken the liberty of typing out the recipe (below), but I thought I should put the rating here at the top of the page as it's inevitably something anyone would check before making the meal!
Rating
Taste - 14/20
Cost - 6/10
Difficulty - 6/10
Prep Time - 5/10
Overall 62%
Recipe
Ingredients
1 Onion
1 Clove Garlic
1 Carrot
2 Celery Stalks
1 Tin Tomatoes
1 Tin Chickpeas
Lump of Cheese
1 tsp Thyme
½ tsp Rosemary
100ml strong Vegetable Stock
Pasta – I used supermarket stuffed squash pasta but fresh
pasta is always a winner
Method
- Chop the onion, and soften on low / medium heat. Add the chopped carrots, celery and herbs and cook for further 5-10 mins.
- Add tomatoes, stock, chickpeas and leave to simmer for 20mins. Meanwhile cook pasta.
- Combine pasta and sauce and top with some grated cheese.