Deeeelicious Zucchini Pappardelle with creamy thick cauliflower sauce.
1 large heirloom tomato
1 head of corn
1/4 head of cauliflower
1/2 a bunch of coriander (including stalks)
3-4 rehydrated tomatoes - and some of the soaking water
1 clove of garlic
1 spring onion. I have them growing in the garden and they’re quite small so I used 3 small…you can adjust to what you have.
While your dehydrated tomatoes are soaking, prepare your vegetables:
-peel all but one zucchinis widely to create your “pappardelle”, chop the last one roughly and place in your blender/food processor
-The power of your blender will determine how finely you need to cut up the cauliflower - my blender is pretty average, so if I don’t cut it up in small pieces, it takes a hell of a lot longer to process….cut the cauliflower and add to your blender, along with rinsed coriander stalks, throw in your spring onions and juice of half of the lemon.
- Cut the corn off the cob, I saw recently on a video that a much easier way to cut it is if you put it length ways on the chopping board and slice like a piece of bread rather than balancing it on it’s tip and slicing down the cob and getting corn EVERYWHERE!!
Now you can start processing! If it’s not doing much, add a little of the water from the soaking tomatoes. Once they’re hydrated, in this case you don’t need to soak them for very long 5-10 minutes is okay… slice them up and add in one at a time until you get the flavour you like.
Once that’s mixed, pour on top of your pasta in your favourite bowl and top with chopped tomato and more coriander.
I have some dehydrated deliciously flavorsome and spicy vegetable/buckweat crackers from Shoku Iku that I sprinkled on top along with some pepper, with a side of lemon.
This would be fantastic with some fresh chilli, unfortunately all mine died >.<
I hope you enjoy! Peace.