Banana, Date and Cardamom Ice Cream
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Enough pasta for two servings
1 can chopped tomatoes
120ml heavy cream
3 cloves garlic, minced
1 onion, roughly chopped
2 tsp Lemon Pepper
1 tsp Wild Herb Sea Salt
A dash of olive oil
Parmesan cheese for garnish
In a pot of boiling water, cook the pasta until al dente, or slightly firm.
While the pasta is cooking, heat a dash of olive oil in a pan over a low flame.
Add the onions and cook until translucent, around 5 minutes.
Add the garlic and cook for a further minute on a medium flame.
Add the chopped tomatoes, Lemon Pepper and Wild Herb Sea Salt, mixing well. Reduce to a simmer and cook for a further 2 minutes.
Add the heavy cream and gently stir into the pasta sauce. Cook for a further minute before adding the pasta to the sauce and mixing together.