Bloody Mary Pasta
During lockdown the two most difficult things to try and get seem to be pasta & chopped tomatoes. I just have a vision of people living on these two ingredients with orange stained chins. If you have managed to acquire these two rare ingredients. I think it would be a good time to spice it up a little with a Bloody Mary twist. This is a vegan version of the Italian dish emulsified with almonds.
Ingredients for Bloody Mary Pasta
Serves 4
250 g Pasta (any)
3 Cloves Garlic
1/4 Red Pepper
1/2 Red Onion
2 tbsp of your preferred oil
(I do prefer an Olive Oil with tomatoes & I purchase this large bottle)
400g Chopped Tomatoes or Passata
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
50 ml Vodka
40 g Ground or Sliced Almonds
Optional
4-6 Mushrooms
Creating Bloody Mary Pasta
Prep Time 10 Minutes Cook Time 20 Minutes
Phase 1
- First and Foremost Wash Your Hands!
- Cook the 250 g Pasta (any) to manufacturers instructions, with a little Olive Oil & a tsp of Salt
Phase 2
- Peel and slice 3 Cloves Garlic & 1/2 Red Onion
(Dice the red onion if you can, if you leave the root on the onion when peeling this is much easier) - Cut one side from a Red Pepper and dice
- Put the Garlic, Pepper & Onion in a saucepan with the 2 tbsp oil on a medium heat & cook until they have softened (approx 4 mins)
- Keep an eye on the Pasta, if finished drain in a sieve & run a little cold water over it to stop it sticking
Phase 3
- Stir the 400g Chopped Tomatoes or Passata, 1/4 tsp Dried Thyme, 1/4 tsp Dried Oregano, 50 ml Vodka to the pan and bring to a simmer (just starting to bubble)
- Chuck in the 40 g Sliced or Ground Almonds and blend with a hand-blender until you have a smooth sauce
- Season salt and black pepper
Phase 4
- Stir in the Pasta with the Bloody Mary Sauce
- I quickly pan fried my mushrooms in a little oil & scattered on the top (because my daughter doesn’t like them!)
- Top with some Fresh Basil if you have some on your window-sill.
Happy Eating
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