Over the past week, I have been making tomato sauce, nut cheeses, chipotles in adobo sauce and Indian spiced lime pickles. The fun and challenging next step is finding ways to use these labours of love in meals to make them memorable and delectable.
This meal came together from wanting to use my roasted tomato and red pepper sauce, ‘feta’ and fresh parsley. I had a wax and chemical free lemon making gremolata seem like a great idea. The extra step or two was well worth it.
Simple. Easy to make. And delicious.
Use any noodles or pasta you prefer such as brown rice, red lentil, chickpea or cassava.
This serves one. Adjust to your needs.
Noodles With Roasted Tomato And Red Pepper Sauce
Ingredients
70-80 grams organic sweet potato noodles (or whatever noodles/pasta you prefer), per serving
6 large spoonfuls of roasted tomato and red pepper sauce (post dated 1 March 2026)
2 slices of cashew nut ‘feta cheese,’ cut into small squares (post dated 5 January 2026)
Gremolata
1 handful of fresh parsley, washed, spun, dried and finely chopped
1-2 tsp lemon peel, finely grated
1 clove garlic, finely grated
pinch of Himalayan pink salt
Method
Place a pot of filtered water on the stove and bring it to a boil. Cook noodles or pasta according to package instructions.
Heat up the sauce on a very low heat. Slice and cut the ‘feta’ in small squares and set aside.
Make the gremolata. Finely chop the parsley leaves. Peel a clove of garlic. Grate the lemon peel and garlic over the parsley. Add a pinch of salt and combine all the ingredients on the cutting board.
Drain the noodles/pasta. Dress with the warmed sauce. Sprinkle with ‘feta’ cubes and gremolata.
Enjoy!!1