- Serves: 4
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- 450g/1lb turkey mince
- 250g/9 oz. linguine
- 200g/7 oz. broccoli florets
- 100g/3½ oz. peas and/or carrots
- 1 red onion, finely diced
- 1 red pepper, finely sliced
- 4 tbsp. olive oil
- 4 garlic cloves, chopped
- 2 tbsp. chilli flakes
- 2 tbsp. red food colouring
- 2 tbsp. green food colouring
- 2 tbsp. vinegar
- Parmesan, for serving
- 2 Freezer bags for the colouring process
This recipe for Christmas bolognese comes from an idea I had to make use of colouring pasta. I combine two festive colours – green and red – with some festive ingredients; turkey, broccoli, carrots and peas and serve them together in a surprisingly simple dish. To give the dish a bit of a kick and to keep it full of flavour I added lots of garlic and chilli flakes for some heat and interest.
Served hot, and topped with a grated Parmesan snow - the dish looks and tastes great on any table. Of course if you wish you can skip dying the pasta and enjoy it as a simple dinner all year round – I just think this way is more fun!
- To a large saucepan of salted water, add the linguine pasta and bring to the boil - it should take around 10-12 minutes to cook "al dente".
- Add the olive oil, chopped red onion, garlic and chilli flakes to a non stick frying pan and bring to a medium heat.
- Add the turkey mince to the frying pan and brown together with the spices and onion.
- Next, add the red pepper, some ground black pepper, brocolli florets, and the peas and/or carrots, and continue to cook. You won't need to add salt, as the parmesan will be quite salty.
- When the pasta is cooked but still firm, drain it, and rinse it under cold water to stop it cooking further. Divide into two portions and add each half to a separate freezer bag. To each bag add one tbsp. of food colouring and a tbsp. of vinegar – this should help set and intensify the colour.
- Seal each bag, and shake the colouring vigorously so the mixture colours all of the pasta inside, and then let it sit for a few minutes.
- Using a colander, drain the coloured pasta, then give it a gentle shake and rinse to remove the excess food colouring.
- So that the linguine is not cold, I added it back to the frying pan with the turkey and vegetables and heated it through.
- Serve hot, and dusted with parmesan.