Vegetarian Pasta Sauce, Vegetarian Pasta, Luke Thomas, Chef Luke Thomas.

Luke Thomas

Since winning Future Chef 2009 at just 15, Luke Thomas has gone on to secure opportunities working with some of the UKs most outstanding Chefs such as Heston Blumenthal, Gary Rhodes, Brian Turner and Simon Radley.

Born in North Wales, Luke mixed his School studies with weekend and evening jobs in the kitchens of the 5 Star Grosvenor Hotel in Chester, acclaimed restaurant, Soughton Hall and with award winning butcher Steve Vaughan.

Method

In a pan of boiling water add the pasta shells to cook and soften.

Drizzle some of the Extra Virgin Lemon Oil into another pan and heat to a medium temperature.
Add to the pan, the Shallots, roughly chopped and whole peeled cloves of the Smoked Garlic.
Fry gently until the Shallotts get a little bit of colour.
Add the Cherry Tomatos chopped in half and two large tablespoons of the Sun Dried Tomato Tartinade, stir in all together.
Add more of three table spoons of the Lemon Olive Oil to the mixture to thin the tartinade, stir well.
Reduce the mixture to a simmer and cook until the Garlic and Shallotts are soft, this usually will take about 15 mins. Add a pinch of sea salt to taste.

Add the cooked pasta shells to the sauce and stir together gently and then serve immediately.

Sprinkle REAL grated Parmezan Cheese over the top if required.


Luke Thomas Since winning Future Chef 2009 at just 15, Luke Thomas has gone on to secure opportunities working with some of the UKs most outstanding Chefs such as Heston Blumenthal, Gary Rhodes, Brian Turner and Simon Radley. Born in North Wales, Luke mixed his School studies with weekend and evening jobs in the kitchens of the 5 Star Grosvenor Hotel in Chester, acclaimed restaurant, Soughton Hall and with award winning butcher Steve Vaughan.	Quick, Easy Vegetarian Pasta Sauce - Luke Thomas

	A very easy, full of flavour recipe made using a few of our products. Ingredients * Sun Dried Tomato Tartinade * Extra Virgin Lemon Olive Oil * Sea Salt * Smoked Garlic - Peeled Cloves * Shallots * Cherry Tomatos - Chopped in Half * Pasta Shells

		Method In a pan of boiling water add the pasta shells to cook and soften. Drizzle some of the Extra Virgin Lemon Oil into another pan and heat to a medium temperature. Add to the pan, the Shallots, roughly chopped and whole peeled cloves of the Smoked Garlic. Fry gently until the Shallotts get a little bit of colour. Add the Cherry Tomatos chopped in half and two large tablespoons of the Sun Dried Tomato Tartinade, stir in all together. Add more of three table spoons of the Lemon Olive Oil to the mixture to thin the tartinade, stir well. Reduce the mixture to a simmer and cook until the Garlic and Shallotts are soft, this usually will take about 15 mins. Add a pinch of sea salt to taste. Add the cooked pasta shells to the sauce and stir together gently and then serve immediately. Sprinkle REAL grated Parmezan Cheese over the top if required.




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