John Myers
Ingredients for 2 servings:
- 1 small onion(s) or shallot
- 50 g fennel
- 1 stalk(s) Celery
- 3 tbsp tomato paste
- 2 tbsp olive oil
- chili flakes
- oregano
- 1 garlic clove(s)
- 150 ml white wine, vegan
- 100 ml oat cream (oat cream cuisine)
- 1 tsp raw cane sugar
- Parsley
- salt and pepper
- 2 tomatoes
- 250g fettuccine or spaghetti
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
with fennel and celery
Bring a large pot of water to a boil, add salt, and bring to a boil. Cook the pasta according to the package instructions until al dente. For the sauce: Finely dice the onion, fennel, and celery and fry in olive oil in a large pan. When everything is lightly browned and translucent (give it time!), add the chili flakes, oregano, and tomato paste and fry briefly. Chop the garlic or press it through a garlic press and add it. Then deglaze everything with white wine and let it reduce slightly. Immediately dice the tomatoes and add them. Season the sauce with salt and pepper and add sugar (about 1 teaspoon). Finally, add the oat cream. When the pasta is ready, add it to the pan with the sauce, reserving some of the pasta water. Add about 3-4 tablespoons of this and let everything cook briefly. Chop the fresh parsley and add it at the end. Season again with plenty of pepper and a little salt and chili, and enjoy.
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