Pasta with Classic Tomato Sauce
Serves: 4
Cooking: 40 mins
1 tablespoon olive oil
1 large brown onion, chopped
1 kg vine-ripened tomatoes, chopped
2 cloves garlic, finely chopped
1 tablespoon brown sugar
1 tablespoon red wine or balsamic vinegar
2 tablespoons finely chopped fresh oregano
leaves
400g dried spaghetti
Salt and pepper, to taste
1. Heat oil in a large saucepan over medium-
high heat. Add onion and cook for 3
minutes or until soft. Add tomato and
garlic and cook for a further 2 minutes or
until well combined.
2. Add sugar and vinegar and stir to combine.
Reduce heat to low. Simmer, uncovered,
stirring occasionally, for 30 minutes or
until sauce thickens. Remove from heat.
Set aside until cool.
3. Meanwhile, bring a large saucepan of
salted water to the boil. Cook pasta until
al dente. Drain.
4. Using the StickMaster Cordless stick
blender, blend sauce until smooth. Return
sauce to heat. Add oregano and stir until
heated through. Season with salt and
pepper. Serve sauce with pasta.
Mixed Mushroom & Thyme Soup
Serves: 4
Cooking: 25 mins
1 tablespoon olive oil
20g butter, chopped
1 large brown onion, chopped
2 cloves garlic, crushed
1kg small button mushrooms
100g shiitake mushrooms, sliced
3 cups vegetable stock
2 cups water
200g oyster mushrooms, sliced
½ cup extra light sour cream
1 tablespoon chopped fresh thyme leaves
Salt and pepper, to taste
Rye toast, to serve
1. Heat oil and butter in a large saucepan
over medium heat. Add onion and cook for
2-3 minutes or until soft.
2. Add garlic, button and shiitake mushrooms
and cook, stirring occasionally, for 5
minutes or until mushrooms soften.
3. Add stock and water and bring to the boil.
Reduce heat to low. Simmer, uncovered,
for 10 minutes or until liquid reduces
slightly.
4. Stir in oyster mushrooms and simmer for a
further 2 minutes. Remove from heat. Set
aside until cool.
5. Using the StickMaster Cordless stick
blender, blend soup until smooth. Return
soup to heat. Add cream and thyme and
stir until heated through. Season with salt
and pepper. Serve with toast.
Recipes continued
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