Monday 11 October 2010

Roasted Vegetable Pasta


This pasta dish is perfect for a Vegetarian option or if you feel like a light & tasty pasta. Roasting the vegetables is similar to my previous post of Roast Vegetable Lasagne but this time you will add them to your pasta with a combination of cheddar cheese & a mustard/chilli/coriander cream sauce.

The Cream sauce is very much up to you, I like to use grained mustard with a hint of sweet chilli sauce with chopped coriander leaves. I find the mustard brings out the flavours in the dish. Also as I like things spicy I add 2 devil eye chilli’s when roasting the vegetables so if that is not for you do not put them in.

All up you get a very tasty pasta dish that is super easy to make, serve with my Mozzarella Garlic Bread for that perfect compliment


(Serves 2)   Cost of meal €4
 
Ingredients 
1/2 courgette
Selection of peppers (red, yellow, orange are best)
2 red onions
Handful cherry tomatoes
Handful Pinenuts
2 Devil Eye Chillis
2 garlic cloves
200g pasta shells
 
150ml half-fat crème fraîche
1tsp wholegrain mustard
1tblsp sweet chilli sauce/sambal
60g cheddar or other cheese
Handful of Fresh Coriander
3 tbsp olive oil
Salt/Pepper/Chilli flakes/Garlic salt

Cooking Utensils
Oven dish
Saucepan for pasta
Chopping Board
Sharp knife
2 Small Bowls
Pastry brush
Small Frying pan


Preparation
- Chop courgettes & peppers into even strips
- Chop red onions into big chunks
 
- Chop coriander, chilli & garlic finely
- Grate Cheddar cheese
- Mix together in a small bowl your olive oil and selection of spices you like (salt/pepper/chilli flakes/garlic salt)
- In a small bowl mix in the crème fraîche, chopped coriander, mustard & sweet chilli sauce

Preheat oven to 200C

Cooking
 
- Brush your chopped peppers with your olive oil and place in a roasting dish in the pre-heated oven for 10 minutes
 
- While peppers are starting to cook gently roast some pinenuts in a non-stick frying pan – leave to cool when done.
 
- After the 10 minutes add the courgettes, onions & chopped chilli /garlic to the peppers. Brush again with olive oil (make sure all the vegetables are coated lightly with oil)
- After 5 minutes add your whole cherry tomatoes.
 
- Roast for a further 10 minutes stirring occasionally until the vegetables are tender and beginning to brown.
- At the same time bring a large pan of salted water to the boil & cook your pasta until al dente.
- Drain the pasta and stir in the roasted vegetables (remove cherry tomatoes until serving)
 
 
- First add in the Grated cheese & then the Cream sauce (reason being as while the cheese is melting it will fuse with the Cream sauce)
 
- Serve on a warmed plate with your roasted cherry tomatoes & roasted pinenuts on top

ENJOY!!!

Serving option: Serve with Mozzarella Garlic Bread

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