Vegetarian Pasta

Tender vegetables coloring the plate, coated in garlic-scented olive oil. The pasta catches the sauce, while parmesan adds body and structure.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 629
• Protein: 21 g
• Carbs: 90 g
• Fat: 21 g

Ingredients

• 400 g Penne rigate ( dry )
• 1 piece Eggplant (aubergine) ( diced )
• 1 piece Zucchini ( diced )
• 1 piece Red bell pepper ( stripped )
• 2 piece Round tomato ( diced )
• 1 piece Onion ( minced )
• 2 piece Garlic ( chopped )
• 4 tbsp Extra virgin olive oil
• 60 g Parmesan cheese ( grated )
• 1 piece Basil ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Dice the eggplants and zucchini into 1 cm cubes. Seed the pepper and cut into thin strips. Finely mince the onion and garlic.

2. Cooking the garnish

   In a pan, heat the olive oil. Sweat the onion, then add the vegetables. They should brown without burning. Add the diced tomatoes at the end to maintain texture.

3. Cooking the pasta

   Plunge the penne into a large volume of boiling salted water. Cook until al dente, they must offer a slight resistance when bitten.

4. Binding and finishing

   Mix the pasta with the vegetables along with a ladle of cooking water. Incorporate the parmesan and chopped basil to obtain a creamy sauce that coats the pasta well.

Chef's tips

• Always keep a cup of pasta cooking water, the starch is the secret to a bound sauce.
• Don't overcook the vegetables at the start, they should remain whole on the plate.

Storage

Keeps for 2 days in the refrigerator. To reheat, add a splash of water to the pan to loosen the sauce.