Parsnip pasta – Sophini

Recipes

Pasta dish with roasted zucchini, bell pepper, garlic and tomato

Ingredients

For 4 people

For a lunch pasta, this dish is for 6 peop

400g wholemeal parsnip pasta
1 red pointed pepper
1 zucchini
1 red onion
1 small pumpkin / pre-cut cubes (400g)
3 (bunch) tomatoes
4 tbsp chopped fresh rosemary
8 tbsp hazelnut oil
4 cloves garlic
2 sachets mini mozzarella rolls (300g)
salt and pepper

Serving tip:

arugula

Pasta dish with roasted zucchini, bell pepper, garlic and tomato

Vega

Step 1: Preheat the oven to 250°C hot air.

Step 2: Wash the peppers and zucchini. Cut these together with the onion into coarse cubes of about 3 centimetres. Mix this together in a baking dish. Peel the Cut the tomatoes into pieces of the same size and set them aside.

Do you use a bag of pre-cut pumpkin cubes?

Mix these with the other ingredients in the baking dish and proceed to the next step.

For the whole pumpkin: wash it and cut it in half. Remove the seeds with a spoon and cut the halves into wedges, like a melon. Remove the skin with a knife and cut into cubes. Add it to the container with vegetables.

Step 3: Finely chop the rosemary and stir it with the olive oil and the pressed garlic together with some salt and pepper in a bowl and mix it with the vegetable mix.

Step 4: Roast the vegetables for 6 minutes. Now add the tomatoes, stir briefly and put the baking dish back in the oven for another 6 minutes.

Step 5: Meanwhile, cook the pasta al dente in plenty of water with some salt (advice: 12 grams per liter of water) and drain the pasta.

Step 6: Remove the dish from the oven, mix the cooked pasta with the vegetable mix and put back in the oven for another 3 minutes. Then stir in the mozzarella balls and serve with some fresh arugula.

Variation tip:

Replace olive oil for nut oil (walnut/hazelnut) for extra flavour and mix some pine nuts into the dish.

You can also prepare this dish in a frying pan!