Description
This hearty and Vegetable Pasta is decadently delicious and full of veggy goodness. It’s a perfect weekday dinner option.
Ingredients
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250g of mafaldine pasta
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1 tbsp olive oil
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1 medium onion, thinly sliced
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7-8 cloves of garlic, thinly chopped
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Half a zucchini, chopped
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½ cup bell pepper, thinly sliced (red, yellow or green)
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½ cup broccoli, cut in small florets
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½ cup mushroom, sliced
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1 cup spinach leaves, chopped
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4-5 cherry tomatoes, sliced
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1 cup tomato purée
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½ cup grated parmesan cheese
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Salt to taste
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1 tbsp black pepper powder, freshly ground
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1 tbsp oregano
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1 tbsp dry mix italian seasoning
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2 cups of water
Instructions
- Firstly, boil/cook pasta in salted boiling water on low heat. This may take 15-20 minutes depending on the type of pasta you’re using.
- Next, drain the pasta stock and save it to use in the sauce later. Run the cooked pasta under cold water so that it stops cooking and does not stick.
- Add olive oil to frying pan and sauté onions and garlic until they turn golden brown.
- Then, add all the sliced vegetables and stir-fry on medium heat for 5 minutes. Keep stirring.
- Once the vegetables are cooked, add tomato purée and grated cheese. Mix well until the cheese melts.
- Add salt, pepper, oregano and mixed italian seasonings.
- Finally, add the cooked pasta and some of the pasta stock and mix well.
- Serve the cooked pasta. Garnish with grated cheese.
Notes
- For this recipe, you can use any pasta of your choice.
- If you parmesan cheese isn’t available, use any cheese of choice.
Keywords: italian, pasta,vegetarian, dinner
