We have our #VitalityHealthyFoodStudio Executive Chef Dereck Nair, in the kitchen cooking a ginger and smoked paprika pasta with cremezola feta. Check out the recipe below and let’s get cooking.
Recipe:
150g organic whole-wheat fusilli cooked al dente
Ingredients for the sauce:
– 1 medium onion diced
– 10g garlic and ginger crushed
– 1 tin tomato purée
– 2 fresh tomato diced
– Half cup grated carrots
– 1 fresh date chopped
– 80g baby spinach
– 100g fresh peas
– Smoked paprika, salt and black pepper to taste
Method:
Sauté the onions and grated carrots until tender, add dates, paprika, ginger and garlic and mix well. Add the tomato and purée and cook for 5-8 minutes. Season with salt and pepper. Place pasta in bowl and toss with a bit of olive oil. Top the fresh spinach with both sauce and crumb some cremezola cheese to your liking.
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