Pasta

Tofu bolognese

Ingredients

  • Onion
  • Garlic
  • Tofu (400g)
  • Chopped tomato (2 cans)
  • Tomato paste (2 tbsp)
  • Beef stock (1 cup-strong)
  • Coriander
  • Oregano
  • Basil
  • Miso paste
  • Soy sauce
  • Paprika
  • Olive oil
  • Butter (100g) or margarine
  • Wine*
  • Liquid smoke*
  • *Nutritional yeast

Steps

  1. Brown onion. Add garlic. Add tofu and begin to brown. Add tomato. Stir and add stock.
  2. Add spices and herbs. Add butter and wine. Allow butter to melt.
  3. Pressure cook 20 mins. Release after 5 mins.
  4. Boil off excess fluid.

Notes

  • I normally just use an Italian herb blend instead of the fresh herbs now

    • denotes an optional ingredient ### Sources

  • Adapted from: Aunty Louise’s recipe

Eggplant and black bean pasta

Ingredients

  • Butter
  • Eggplant
  • Salt
  • Onion
  • Garlic
  • Tomato cans (2x 400g)
  • Black beans (small can)
  • White wine
  • Olives

Steps

  1. Add butter to cooker on sautee. Allow to melt and add eggplant and salt. Allow egplant to soften. Once soft add onion and allow to brown. Once brown add garlic for ~1 min. Add tomato cans and beans.
  2. Pressure cook on high pressure for 10 mins.
  3. Release manually. Add olives and 100 mL of olive oil. Pressure cook for another 10 mins.
  4. Cook pasta while allowing to naturally release pressure.

Sources

  • Adapted from: Salt Fat Acid Heat’s (Samin Nosrat) Pasta alla Pomarola (p. 292)
  • Adapted from: Delicious Recipies for you Pressure Cooker and Slow Cooker’s (Women’s weekly) Eggplant, olive and Pine Nut Pasta Sauce

Notes

Replace butter with olive oil for a vegan version.

Lentil ragu

Ingredients

  • 2 onions
  • 5 garlic cloves
  • mushrooms (300g)
  • Carrot
  • Celery
  • 4 tomatoes
  • Butter/margarine (100g)
  • 4 Tbsp tomato paste
  • Miso paste
  • Soy sauce
  • Italian herbs
  • Paprika
  • Cumin powder
  • Cinnamon
  • Nutmeg
  • Black pepper
  • 5 spice
  • 1/2 cup wine
  • 1 cup beef stock (strong)
  • 100 mL oat milk
  • 1/2 cup pearl barley
  • 1/2 cup brown/green lentils
  • 1 cup red lentils

Steps

  1. In a food processor, finely chop onion and garlic, then mushrooms, then carrot/celery, then tomatoes.
  2. Brown onion and garlic in oil. Then add butter, some salt and mushrooms. Brown and wait for smell to change. Add carrot and tomatoes and wait for fluid to largely boil off.
  3. Add tomato paste, miso paste, soy sauce, herbs/spices (use relatively sparingly), wine, beef stock and milk. Cook until thickened has largely boiled off.
  4. Pressure cook for 20 Mins on high. Release pressure manually.
  5. Add pearl barley and 2 cups of water. Cook on high pressure for 10 mins (increase to 15 mins for less chewy pearl barley). Release pressure manually, noting warnings about releasing manually when cooking with pearl barley.
  6. Add lentils and 3.5 cups of water. Cook on high pressure for 15 mins.

Sources

  • Inspired by: The ultimate traybake ragu, Y. Ottolenghi and I. Belfrage 2020, Flavour, Ebury Press. This recipe is clearly a traybake ragu and is clearly very different. The ingredients are very similar but the method is pretty much completely different.

Notes

  • The cooking times are currently indicative. The first pressure cook is optional, but is partly intended to break down the veges. It can be increased/decreased depending on hoe chopped the veges are (increase if they are less chopped).
  • Spices should be used reasonably sparingly and are largely optional (pepper and praprica seem t obe good though). I’m still not sure which set of spices are optimal

Brocolli cream pasta

Ingredients

  • Onions
  • Broccoli
  • Asparagus (optional)
  • Garlic
  • Cream (300 g)
  • Butter
  • Parmesan cheese

Steps

  1. Brown onion and Broccoli until the broccoli becomes soft. If using asparagus add this. Add garlic and quickly brown.
  2. Add in cream and cook until desired consistency reached (~20 mins). Add a small amount of butter (~50g).
  3. Add in pasta and parmesan.

Sources

  • Adapted from: Salt Fat Acid Heat’s (Samin Nosrat) Pasta with broccoli and bread crumbs and Pasta cacio e pepe

Roast vegetable pasta