Valuable veggie dishes paired with Two Oceans Wines

Often, we eat sumptuous meals showcasing vegetables as merely the supporting act to the main star; tender pork loin or mature beef fillet.

It is a meat-eat-meat world but there are so many delicious vegetable-based meals available to add healthy diversity to your dinner diet.

Tomato and artichoke penne

This dish is a recipe from Tracy Benjamin of the incredible foodie blog, Shutterbean. This meal is sensationally filling and can feed four people. Try Two Oceans Quay 5 Red to bring out the heady vegetable and herb flavours with its soft chocolate and berry notes.


1/3 cup of pine nuts

1 tin marinated chopped artichoke hearts

2 tins of diced tomatoes

3 minced cloves of garlic

1/2 chopped onion

1 packet of penne

Olive oil

Dried basil



  • Brown pine nuts in a saucepan on medium-high for 2-4 minutes. Set aside.
  • Chop up the artichoke hearts but save the juice in the tin.
  • Sauté onion in olive oil and garlic until glassy.
  • Add diced tomatoes and sprinkle in some basil.
  • Add artichoke hearts and artichoke juice.
  • Cook at medium-high and reduce. The sauce must become thick. Add salt and pepper to taste. Add a tablespoon of brown sugar to reduce the tomato’s acidity.
  • In the interim, cook penne until al dente.
  • Once sauce is done, add pine nuts.
  • Then add sauce to pasta. Dish up and sprinkle feta cheese on top.

Porcini Mushroom and Asparagus Risotto

Amateur cooks everywhere find it difficult to approach certain recipes. Risotto is a scrumptious treat although it has to be cooked to perfection; something many approach with hesitation. This simple recipe will add a feather to your chef hat and impress any dinner guests.


450 grams of Arborio rice

30 g dried porcini mushrooms

6 cups low-sodium vegetable broth

1 bunch of asparagus

1 yellow onion

100g fresh porcini mushrooms

2 tbsp extra virgin olive oil

1 tbsp butter

1/2 cup grated parmesan or pecorino Romano cheese

1 cup Two Oceans Savignon Blanc


  • In a large pot, add vegetable broth and dried mushrooms over medium-high heat. Bring to boil.
  • Cook for 15 – 20 minutes while stirring occasionally until mushrooms are rehydrated.
  • Prepare asparagus by chopping off bases. Heat water until boiling in a medium pot with a pinch of salt. Add asparagus and steam for 1-2 minutes. They should be bright green and crisp. Drain, chop into sections and set aside.
  • Clean mushrooms and remove and discard stems. Then cut into thin strips. Chop onion and mince parsley.
  • In a skillet or pan, heat butter and olive oil over medium-high heat. Stir in onions and cook for about 3 minutes until soft. Add rice and stir until grains are lightly toasted for 1-2 minutes. Add wine and stir for 2 minutes.
  • As cooking liquid evaporates, add ½ cup – 1 cup of hot strained broth (excluding the mushrooms) to cover rice. Stir occasionally and gently, keeping liquid at a low boil. Continue reducing step, adding liquid as it evaporates off for 20 minutes or until rice is cooked through.
  • Add asparagus and cheese.
  • Serve hot and with a glass of Two Oceans Sauvignon Blanc or a red wine. This dish is complemented beautifully by both.


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