Pasta Rose with Tofu Bac’n’ Sundried Tomatoes & Arrabiata Sauce

Approx Time to Make: 40 mins

When I feel stressed, I head for the kitchen. It’s my sanctuary where I love to experiment & just see what happens. 

I was inspired by the rose dumplings by @nm_meiyee & wondered if I could make some homemade Ravioli 🤔 A quick search of the cupboard revealed only Buckwheat flour (which produced grey pasta last time) and some dried #glutenfree lasagne sheets… & hence this dish was born. 

🌹I cooked 4 pasta sheets in beetroot juice & then cut them with a round pastry cutter into 4 circles. I laid them out slightly over lapping each other & then folded the whole line of circles in half (to form a line of semi circles. Starting at one end I rolled it loosely to form a rose & pinned with 2 cocktail sticks to fasten in place. Whilst it ‘set’ in place, I made the Bac’n bits.

🥓 Smoked diced tofu cooked in Smoked Paprika, Garlic, seasoning & a little Maple Syrup with added diced Spanish artesian Dried Tomatoes. 

🍅 I made a quick & easy Arrabiata sauce 

3 tbs extra virgin olive oil
1 tsp chilli flakes
1 small onion, finely diced
6 cloves garlic, minced
2 (28-ounce) cans whole tomatoes
1/2 cup packed fresh basil leaves, torn or roughly-chopped
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper

To construct I added the Bac’n bits & sauce to the plate & meanwhile sprayed the rose with water & kitchen paper & warmed it in the microwave. 

Then I sat down with a glass of 🍷 & enjoyed the peace & quiet 🤗💕💕💕

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