Spaghetti with Slow Roasted Tomatoes & Lemon Cream

Tue, 10 August 2021

(Serves 4-6)

Vegetarians sometimes are seen as the poor relation when it comes to options for a main course so I think it is nice to make an extra effort when cooking for vegetarians. This particular recipe is a favourite of mine to whip up when I come in from work in the evening as it is super quick and tasty. Sometimes I might throw in a little Parma ham or smoked chicken into the recipe also for added taste.

Ingredients
24 cherry tomatoes
12oz/350g spaghetti
½ tablespoon sunflower oil
1 onion-finely diced
½ green chilli-very finely diced
4 large flat cap mushrooms-sliced lengthways
3 cloves garlic-finely diced
1 courgette-sliced into slices
½ glass wine
5 floz/150ml pouring cream
Zest of 1 lemon
1 tablespoon chopped flat leaf parsley
Seasoning
4oz/110g grated parmesan cheese

Method
1) Preheat the oven to 150C/300F/Gas Mark 2
2) Place the tomatoes onto a flat baking tray or roasting dish
3) Drizzle with a small amount of oil and season lightly with salt and pepper
4) Place in the oven and roast for 1 hour
5) Remove from the oven and leave to cool down
6) Meanwhile bring a large saucepan of lightly salted water to the boil
7) Add in the spaghetti and cook according to the packet instructions
8) In a seperate wide based sauté pan heat the oil and add the onion, garlic, chilli and sauté on a low heat for 2-3 minutes
9) Add in the sliced mushrooms and courgettes and continue to cool gently for a further 2-3 minutes until they too have softened down
10) Next pour in the white wine and allow this to bubble up and reduce by half. Pour in the cream next and allow this to come to the boil
11) Drain the spaghetti and add this to the cream mixture
12) Next add in the slow roasted tomatoes, lemon zest and the chopped parsley
13) Continue to simmer for 4-5 minutes
14) Add in half of the grated parmesan cheese and mix well
15) Season lightly with salt and cracked black pepper and ensure that everything is piping hot
16) Transfer to serving dishes and sprinkle with the remaining parmesan
17) Serve with some crisp garlic bread