Vegetable & Rocket Pasta Sauce


The last 6 months we spend in a horrible place. A house beautifully done—until we began living there, from completely blocked drains, falling down roof to shoddy workmanship, trouble with the landlords and absolute unpractical kitchen design, we were fed up!

The new kitchen is so comfortable and sensible I experimented with new recipes although we are barely moved in yet.


So today a light pasta sauce with fresh vegetable

For 2 people (unless you, like me, love to drown your food in sauce)


1/4 onion

1/2 teaspoon olive oil

8 organic cocktail tomatoes (or 2 medium sized tomatoes)

1/2 courgette (zucchini)

about 6-7 slices from a leek

1 teaspoon of ‘low low’ spreadable cheddar (only has 5% fat)

2 teaspoons of light fresh cheese (cream cheese)

1 hand full of fresh rocket

a dash of dry white wine (I had some extra dry Cava that was about to go flat so I used this)

a dash of lime

(if you need more liquid add 2-3 tablespoons semi-skinned milk)

1 pinch of salt

1 pinch of crunched chillies

1 pinch of mixed Italian herbs

1 ground some black pepper of it once cooked


spray the olive oil in a pan or pot

cut the onion small and fry for a minute

meanwhile cut the cocktail tomatoes in half or the tomatoes in sixths

add into the pan

cut the leek

wash the rocket and add (don’t strain the rocket you need the water that clings to it for the sauce)

add the cheeses and the wine (milk)

stir thoroughly and let it boil up

then you are done

with the kind of vegetable you do not want to over cook it


Tip: begin the pasta before you begin the sauce it takes about 10-15 minutes to make the sauce to the same amount as the pasta

Add sauce to pasta

Sprinkle Parmesan over it and some freshly ground pepper



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