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This simple-looking plate is not to be underestimated. The thick, veggie reduction packs an intense flavour punch, and can be made with virtually any leftover veg you have on hand!

You will need

Serves 4

Vegetable Sauce

  • 1 carrot, washed and finely sliced
  • 1 onion, peeled and finely sliced
  • 1 leek, washed and finely sliced
  • 1 stick celery, finely sliced
  • 3 cloves garlic, squashed
  • 1 large zucchini, finely sliced
  • 2 thyme sprigs (optional)
  • 1 tablespoon olive oil
  • 1/4 teaspoon xanthan gum


  • 1 packet Bucatini (gluten-free if required)
  • Sea salt and cracked pepper
  • Best quality extra virgin olive oil

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30 mins to prep

  1. Step 1

    Preheat the oven to 200°C.

  2. Step 2

    Pop all the vegetables in a large bowl, add the oil and toss to coat. Line a deep baking tray with baking paper, add the vegetables and roast for 40–60 minutes or until the vegetables become dark and roasted in colour. Stir the vegetables from time to time so they cook evenly.

  3. Step 3

    Once roasted, transfer the vegetables to a large pot and cover them with water. Bring to the boil and reduce to a simmer for an hour.

  4. Step 4

    Strain the liquid through a fine sieve into a clean smaller pot. Add the xanthan gum and whisk to combine. Simmer for 15–20 minutes or until it’s reduced by about 50%. It should be thick and viscous, a bit syrup-like.

  5. Step 5

    Cook the pasta as per the manufacturer’s instructions, then strain and toss with the demi-glace sauce, folding through some extra virgin olive oil to loosen it up a bit, and season with sea salt as desired.

  6. Step 6

    Serve right away!

Recipe: Tobie Puttock

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