02
Nov
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Good Gut Pasta with Pesto

Gut Feelings Pesto

You need: 1 bunch basil (leaves only); ½ cup pine nuts; ½ cup grated parmesan; 1 tablespoon garlic infused oil; 2 tablespoons olive oil; boiling water.

What to do: Place basil leaves, nuts and cheese in blender or whizzer and make into a paste. Gradually add in oil until smooth. Add small amounts of boiling water gradually at the end until desired consistency achieved. Store in an air tight container in fridge, for up to a week. Serve with Good Gut Pasta.

Gut Feelings Bolognaise (8 serves)  

 You need: 2 teaspoons garlic infused oil; 1 tablespoon olive oil; 2 celery stalks (finely diced); 1 kg lean beef or lamb mince; 2 medium cans (400g each) of canned crushed tomatoes; parsley; basil; 2 carrots (grated); 2 zucchini (grated).

What to do: Heat oil in a frying pan, add oils and celery, cook until softened. Add mince and turn up heat so that meat browns. Keep stirring and breaking down chopping meat. Once mince is browned, add tomatoes, herbs and other vegetables and stir them in. Keep cooking and breaking up mince until it is fine. Add extra water if more moisture is needed to make a sauce. Serve with Good Gut Pasta and a sprinkle of parmesan.

Gut Feelings Pasta Sauce

You need: 400g tin of crushed tomatoes; 1 tablespoon garlic infused oil; 1 teaspoon sugar (brown); 1 tablespoon mixed herbs.

What to do: Heat crushed tomatoes; add garlic infused oil, sugar and herbs. Season to taste and serve with Good Gut Pasta.

Blogged by Kerith Duncanson – November 2016

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