Hey everyone. It’s been very quiet in the 78 Bar & Kitchen and we really miss making you guys food, pouring you a cold one, chatting and seeing all your lovely faces. πŸ™‹πŸ»β€β™‚οΈπŸ–€
Hope your all doing ok and making some delicious home cooked meals.
Has anyone been recreating their favourite @the78barandkitchen dishes at home?
We might pop a few up here the next while to tide you by. β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”
Red pepper, tomato, butter bean, Italian sausage and basil penne 🌱
This is a super easy, very roughly measured, taste and add as you go recipe for a @the78barandkitchen store-cupboard special, if we need a quick special on and don’t have much time to to make anything too fancy then this is one of my go to guys. 🌱
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Basically cook off whatever type of pasta you have.
Fry in a pan any type of vegan sausages sliced into bits with olive oil and fry with whatever dried herbs you have.
Sauté some onion, garlic and celery, throw some red peppers with oil and salt in the oven and cook til soft and starting to blacken. Add the peppers to the base mix, add a tin of chopped tomatoes, splash of red wine, some nutritional yeast, some pasta water, salt and pepper, the stalks and ends of the basil, cook down til reduced slightly and blitz. Then add the sausage and butter beans.
Pop a ladle or two Into a frying pan and bring to a high heat, then add your pasta, fry off til the pasta is all coated, plate up, season and add some thinly shredded basil and freshly ground black pepper. Also pop on top whatever plant based cheese you like.
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This has made enough for a couple of dinners and two tubs of sauce for the freezer. Cheap, easy, fast and a really tasty pasta sauce full of protein, but also kinna luxurious enough to work for a Saturday nite dinner with some nice wine #78