Step-by-Step Guide to Make Speedy Mediterranean Vegetable Pasta

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a special dish, Mediterranean Vegetable Pasta. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Mediterranean Vegetable Pasta Recipe. This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food!

You can cook Mediterranean Vegetable Pasta using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mediterranean Vegetable Pasta

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

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Mediterranean Vegetable Pasta instructions

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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