Mediterranean Vegetable Pasta
Mediterranean Vegetable Pasta

Mediterranean Vegetable Pasta - Loved ones warmth and closeness might be obtained in very simple ways. 1 of them is cooking and serving food for the household. As a housewife, certainly you do not choose to miss a meal with each other suitable? Cuisine also can be the important to a content loved ones, numerous feel homesick mainly because their cooking has been discovered elsewhere.

So for those of you who like to cook and like it or not you have got to provide meals for the household, certainly you also do not want exactly the same dishes, appropriate? You may cook with new and easy variants. Because now it is possible to effortlessly come across recipes with out getting to bother. Like the following Mediterranean Vegetable Pasta which you are able to imitate to be presented for your beloved family members.

Mediterranean Vegetable Pasta is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mediterranean Vegetable Pasta is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook mediterranean vegetable pasta using 12 ingredients and 6 steps. Here is how you can achieve that.

Ingredients needed to cook Mediterranean Vegetable Pasta:

  1. 200 grams fusilli, linguine, or conchiglie pasta is best
  2. 25 grams pine nuts
  3. 1 tsp dried oregano
  4. 1 tsp dried basil or herbes de provence
  5. 1 tsp sea salt and ground black pepper
  6. 1 large courgette
  7. 2 cloves garlic
  8. 1/2 packet cherry or baby plum tomatoes
  9. 2 red and yellow bell peppers
  10. 50 grams parmesan cheese
  11. 100 grams chopped Italian sausage or Spanish chorizo (optional)
  12. 1 tbsp extra virgin olive oil

Instructions to serve Mediterranean Vegetable Pasta:

  1. Bring to boil 2 litres of water with a little sea salt and then add the pasta and leave to cook, stirring occasionally
  2. Pre-heat the oven to 200 C for the peppers and courgettes, and decapitate and excavate the peppers and chop the courgettes before leaving in the oven for c.20 mins on a tray with olive oil and a sprinkling of some of the herbs until soft
  3. Toast the pine nuts on another tray in the oven for a few minutes, being careful not to burn them
  4. Fry the garlic with the herbes de provence or oregano in a pan, before adding the sausage (optional) and sliced cherry / baby plum tomatoes
  5. Once out of the oven, slice the bell peppers into strips and add the vegetables to the sausages and tomatoes in a separate bowl
  6. Drain the pasta and serve with plenty of extra virgin olive oil, grated parmesan, the pine nuts, sausage and vegetables, finished with ground black pepper and sea salt

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