Waikato Home & Garden Show Feb 2022
Super Simple Vegetable Pasta
Super Simple Vegetable Pasta
You have several options here – you can dice vege and roast and add to the cooked pasta or you can grill summer vegetables and add.
If you want to add diced cooked chicken or diced salami or cooked bacon or prosciutto – go ahead – even a can of drained tuna would be terrific – but this recipe is super easy and delicious and SO VERSATILE!
It’s a great way to use up bits and pieces from the fridge – left over herbs – yes - left over corn or peas – yes and even diced roast meat could be thrown in – you will really enjoy this recipe.
Serves 4
Ingredients
800g vegetables (including pumpkin, carrot, parsnip and kumara )
olive oil
sea salt and freshly ground black pepper
fresh rosemary
250 g cooked penne pasta
250g (a good cupful) ricotta
1 cup grated Parmesan
¼ cup cream
pasta cooking water
½ cup toasted pinenuts
3 spring onion chopped
2 Tbsp olive oil
fresh lemon
salt and pepper
Parmesan cheese shaved for decoration
Chopped fresh herbs for decoration (basil, parsley, chives)
Method
Turn on oven to 200deg C.
Prepare vegetables for roasting. Cut into 2cm chunks to ensure speedy cooking. Place the vegetables in an oven tray and drizzle with olive oil lightly, sprinkle with sea salt/pepper and fresh rosemary. Roast 20 mins.
If using summer vege like courgette, eggplant and capsicum you can slice and use the same method, but just check after 15 mins in hot oven. OR you can place summer vege on bbq plate or in fry pan and cook with the seasoning and olive oil and turning often it will only take 10-15 mins.
Cook pasta according to the packet directions, drain (keep some pasta water).
In the pasta pot (now drained) add the ricotta, Parmesan cheese, cream and a splash of the pasta cooking water and nuts while pasta is hot. Fold in roasted vegetables, spring onions and drizzle with a little olive oil and lemon. You can add a little extra pasta water if desired and you can add extra ricotta, if you want it extra creamy.
Top with shaved Parmesan adding to taste. Final decoration the chopped herbs for colour and freshness.
By Annabelle White
