Vegetarian mains
Tomato, chard and sunflower seed pasta
This is a healthy, dairy-free pasta – the creamy sunflower seed paste holds together the tastes instead. We harvest chard from June to November, which coincides with our June to mid-October tomato season.
Ingredients
- 300g fresh chard
- 85g sunflower seeds
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, finely sliced
- 900g fresh tomatoes, peeled and seeded
- 2 tbsp tomato purée
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh basil, chopped
- 400g linguine (or other pasta)
- salt and pepper
Method
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Step 1
Wash the chard, remove ribs and cut across in 1 inch ribbons.
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Step 2
Sauté the sunflower seeds until light brown then grind half of them in a food processor, nut or coffee grinder until fine. Reserve the remaining half for garnish.
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Step 3
Heat the oil in a pan, adding the onion and cooking until softened. Add the garlic and cook for a further 2 minutes.
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Step 4
Add the tomatoes, tomato purée, ground sunflower seeds, herbs, and salt and pepper to taste. Simmer for about 15 minutes until the sauce has thickened.
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Step 5
Steam the chard for about 5 minutes until tender. Cook the pasta according to packet instruction, then toss with the sauce and garnish with the remaining seeds.
