AUTUMN VEGGIE PASTA
There’s a reason we’re surrounded by so many vegetarians. Vegetables are fucking delicious! That’s why a couple of weeks ago, I grabbed some seasonal veggies from the markets along with some fresh short pasta and created this bowl of mouthwatering deliciousness, just for you.
For this recipe, you’ll need a chef’s knife, chopping board, cheese grater, frying pan and a wooden spoon.
Step 1: Bring a large pot of salted water to the boil and then heat 2 tablespoons olive oil over a high heat in your frying pan. Add onions and garlic and cook until the onion goes a little transparent.
Step 2: Add zucchini slices, mushrooms and chilli (along with pancetta if you’re choosing this option) and cook until all veggies are al dente. Add tomatoes, wine, and stock and cook until the liquid has reduced and tomatoes are soft. Stir through basil leaves and season with salt and pepper.
Step 3: While the wine and stock are reducing in the frying pan, cook your pasta in the boiling water as per the packet instructions.
Step 4: Drain pasta and add to the frying pan, tossing so that everything is combined.
Step 5: Divide the pasta between four plates and serve topped with grated parmesan cheese, extra basil, and a drizzle of olive oil.
600g mixed short pasta
1/2 a red onion (finely diced)
2 garlic cloves (finely diced)
1 zucchini (halved length ways and finely sliced)
200g mushrooms (stalk removed and finely sliced)
200g cherry tomatoes (halved)
1 red chilli (finely sliced)
(Optional) 100g diced pancetta
1 cup vegetable stock
1/2 cup white wine
1/2 cup basil leaves (plus extra to garnish)
3 tablespoons extra virgin olive oil
Salt and pepper to season
Parmesan cheese to serve