If you didn’t know already, September is known as the month of organic. #OrganicSeptember is a national campaign run by the Soil Association, which encourages people switch to organic food and products in a bid to protect our wildlife, reduce our exposure to pesticides and chemicals and better the planet.
To celebrate Of the Earth Superfoods and Mr Organic have asked me to show people just how easy, tasty and accessible eating organic can be. While eating organic can be all of these things, it can also be expensive. For this reason I don’t worry about buying everything organic and instead prefer to focus on the produce that contains the highest amount of pesticides. To do this I like to use the ‘Dirty Dozen’ and ‘Clean Fifteen’ guides that are published each year to determine, when possible, what I buy organic.
The ‘dirty dozen’ are fruits and vegetables that are found to have the highest amount of pesticide residue. It includes produce such as strawberries, spinach and cherry tomatoes. Find the full list here
The ‘clean fifteen’ are fruits and vegetables that are found to have the lowest amount of pesticide residue. It includes produce such as avocado, sweet corn and onions. Find the full list here
It’s important to remember that these lists are simply a guide and should not stop you from eating them if you’re unable to get them organic, just make sure you wash them well.
On to the recipe…
This creamy roasted red pepper and tomato sauce is a great alternative to store bought jars. I love to know what goes into my food, which is one of the good things about making food from scratch. This recipe requires a bunch of simple ingredients and can made in less than 30 minutes. Most of the ingredients can be found organic in supermarkets, so if you can, go organic for this recipe.
This pasta is:
Vegetarian & Vegan
Ready in less than 30 minutes
- 2 Red peppers (150g each)
- 200g Mr Organic chopped tomatoes
- 3 Shallots (80g)
- 2 Cloves of garlic
- ¼ cup / 59ml Soymilk
- ¼ cup / 10g Nutritional yeast
- Pinch of Salt
- 2 tbsp. Of the Earth Superfoods hemp seeds
- 200g Mr Organic Tagliatelle (or gluten free pasta of your choice)
- Preheat the oven to 180c.
- Add the pasta to a pan filled with water and cook according to the packets instructions
- Place the peppers on a baking tray lined with baking paper and roast for 20 minutes
- While the peppers are roasting, chop the shallots and garlic
- Place them in a small pan and sauté in water for 5 minutes or until soft
- Once the peppers have roasted, remove the stalks and seeds and then place the peppers into a blender along with the rest of the ingredients apart from the hemp seeds
- Once the pasta has cooked, stir in the sauce until warmed through
- Serve with hemp seeds and basil
Do you shop organic? I’d love to hear your thoughts!
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.