John Myers
Pasta with Vegetables and Sheep Cheese
The perfect pasta with vegetables and sheep cheese recipe with a picture and simple step-by-step instructions.
- 500 g Pasta
- 1 Onion
- 1 Zucchini
- 1 Broccoli
- 3 Carrots
- 1 Bell pepper
- 250 g Cocktail tomatoes
- 2 Garlic cloves
- 200 ml. Vegetable broth
- 2 Tbsp. Tomato paste
- 200 g Sheep cheese
- Salt
- Pepper
- Dried basil
- Dried oregano
- Dried thyme
- Plant cream
- Cook the pasta in salted water until al dente.
- Cook the broccoli and the sliced carrots in salted water until almost cooked.
- Peel and dice the onion and garlic cloves and sauté in the vegetable cream until translucent, dice the bell pepper and zucchini, halve the tomatoes and sauté everything with the garlic onions, add the broccoli and carrots, mix the vegetable stock with the tomato paste and deglaze the vegetables with it.
- Season everything with the herbs, salt and pepper, mix in the crumbled sheep’s cheese and serve with the noodles.
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