Home‎ > ‎Main meals‎ > ‎

Chocolate pasta with tomato and white bean sauce (v)

Inspired by a recipe in Peta Mathias' French Toast, this dish wins points for novelty but is a bit tricky to manage without a pasta maker.
Vegan.
Serves 2.

Original post (with pictures) here.


Ingredients:
For the pasta

1 cup plain flour
2 tbsp cocoa powder
Pinch salt
1 tbsp chia seeds soaked in 1/4 cup water (soak for at least 15 minutes)

For the sauce
1 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
1 carrot, diced
1 small yellow capsicum (pepper), thinly sliced
1 cup (~1/2 tin) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
Dash of salt
1/2 cup (~1/3 tin) cooked white beans

Pepper, to serve

Method:
1. In a large bowl, combine the flour, cocoa and salt and make a slight well in the centre. Add in the chia soaked in water and mix to combine. Knead for 5 - 10 minutes until the dough has softened slightly. Add a dash of extra water if required. Roll in plastic wrap and allow to rest in the fridge for about an hour.
2. To make the sauce, saute the garlic and onion in the olive oil over medium-high heat, in a saucepan or non-stick pan. When golden, reduce the heat to low-medium and add in the tomatoes, herbs and vegetables. Cover and simmer over low heat for at least 15 minutes. Add the white beans and leave over low heat for a further 10 minutes.
3. To make the pasta, roll the chilled dough between two non-stick pieces of baking paper. You want the dough as flat as possible, ideally 2-3mm. Cut into ribbons using a sharp knife, or use a pasta maker if you have one. Add the ribbons to a saucepan of hot water with a pinch of salt and cook for 2 - 6 minutes (longer if your pasta is thick!).
4. Serve the pasta with the sauce, and freshly cracked black pepper.
Comments