John Myers
Vegetarian Pasta Dish: One-pot Pasta
The perfect vegetarian pasta dish: one-pot pasta recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 5 Pc. Dried tomatoes in oil
- 1 Pc. Zucchini
- 1 Pc. Aubergine
- 1 Pc. Fennel
- 250 g Brown mushrooms
- 400 g Penne
- 2 tbsp Olive oil
- 3 tbsp Tomato paste
- 500 ml Vegetable broth
- 400 ml Arrabiata tomato sauce
- Salt pepper
- 1 tbsp Italian herbal mixture
- 1 tsp Sweet paprika powder
- 4 tbsp Sliced olives
- 50 ml Milk
- Freshly grated Parmesan
- Some rocket or basil
- Roasted pine nuts
- Peel the onion and garlic, chop finely and sauté in the heated olive oil in a large saucepan. Cut the vegetables and the dried tomatoes into bite-sized pieces and add them. Fry for a few minutes.
- Roast the tomato paste briefly, then deglaze with vegetable stock and tomato sauce. Bring to the boil, add the pasta with the spices and cook over medium heat until the pasta is cooked through and most of the water has been absorbed by the pasta. Stir again and again in between. Add the olives just before the end of the cooking time. Finally stir in the milk.
- To serve, add Parmesan, rocket or basil and pine nuts to each serving.
- You can also use chopped tomatoes instead of arrabiata sauce. With vegetables you can vary, depending on what the fridge has to offer. The dish also tastes very good cold. I also stir in some extra olive oil and apple cider vinegar, then it tastes like pasta salad.
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