Pasta with Mediterranean vegetables.

Pasta with Mediterranean vegetables.

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Pass the parmesan please! Meet your new favourite veg-friendly dinner, Pasta with Mediterranean vegetables.

A 30 minute dinner using simple ingredients thats going to satisfy the whole family.

Even the meat lovers will be won over with this one. The pasta sauce has beautiful flavours from eggplant, zucchini, capsicum and fresh basil.

This is my take on a ratatouille but instead of using fresh tomatoes I am using crushed tomatoes to turn these Mediterranean vegetables into a delicious and hearty sauce.

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Pasta with eggplant and zucchini

This pasta dish has been around in our family as long as I can remember. I love the fresh take on pasta sauce which is fresh and light.

If meat is your thing then you need to check out my spaghetti bolognese and my spaghetti with meatballs. But I can assure you that this robust sauce is going to really satisfy your hunger pains.

Getting your kids to eat more vegetables isn’t always easy but I find when It’s pasta then there are usually no complaints.

It’s all about serving delicious food to your family thats going to nourish and sustain them. This way they won’t be raiding the pantry 20 minutes after dinner.

Heres a few more reasons why I love this recipe:

  • It’s super easy and ready in around 30 minutes
  • A great way to get more veggies in your diet
  • It’s vegan and can be adapted to gluten-free
  • It freezes well so it can be made ahead
Pasta with mediterranean vegetables

Pasta with Mediterranean vegetables

So what are mediterranean vegetables exactly? these are the vegetables that are most common in Mediterranean and in particular Italian cooking.

Vegetables such as zucchini, eggplant, capsicum and tomatoes are all staple veg in Italy.

Although these wonderful vegetables peek in the Summer months they are readily available year round. Which means we can enjoy this pasta in any season.

The pasta I have used with this sauce is called Casarecce this type of pasta originates from Sicily where my husbands family is from. They are twists of pasta which roll in towards each other.

Lots of nooks and crannies for the sauce to get into!

I love experimenting with different types of pasta and this one is really fun to eat.

Casarecce Pasta

Other ways to serve this sauce

This wonderful sauce goes well with any type of pasta including spaghetti, rigatoni, spirals, penne or ravioli.

It’s equally delicious served with rice, couscous or even creamy polenta.

Do you know what, this sauce is so good that I love it ladled straight into a bowl topped with a drizzle of olive oil and a big chunk of crusty bread to scoop it all up.

If you have leftovers, its great for lunch the next day served alongside a fried egg and some sourdough.

Pasta with Mediterranean vegetables

What you will need

Casarecce or other dried pasta

Onion

Garlic

Celery; only one stalk is needed, I love using the smaller stalks from the centre otherwise known as the celery heart. They are a lot more tender.

Bay leave

Eggplant

Zucchini

capsicum

Dried oregano

Crushed tomatoes

Passata

Fresh basil

Parmesan cheese to serve

Mediterranean Veggie pasta

How to make pasta with mediterranean vegetables

Start by Preparing your veggies, using a sharp knife dice your eggplant, zucchini and capsicum. Set aside.

Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions.

Meanwhile, heat oil in a large fry pan or sauté pan on medium heat. Add the onion, garlic, celery and bay leaf and cook for 2 minutes until the vegetables start to soften.

Next add the eggplant, zucchini and capsicum and cook for a few minutes before adding the oregano, tomatoes, passata and fresh basil.

Season with salt and pepper. Give the sauce a good stir and once it starts to bubble, reduce heat to low and simmer for 25 minutes.

Once the pasta is cooked, drain reserving a cup full of the cooking liquid.

Return the pasta to the pot and ladle over the sauce (you don’t need to use all of the sauce) add a good splash of the cooking liquid and toss it all together.

Serve with grated parmesan cheese.

Enjoy!

See below for the full recipe

I hope you love this recipe as much as I do 🙂

Please leave me a comment below and let me know what you think. I really enjoy hearing your feedback.

Italian vegetable pasta sauce

Tools to make the job easier

Robert Welch signature vegetable knife

Robert welch knife

Sauté pan with lid

Saute pan

Scanpan Stockpot

Stock pot

Set of 6 pasta bowls

Pasta bowls

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Pasta with eggplant, zucchini and capsicum

Marie Muccio
Pasta with eggplant, zucchini and capsicum is an easy and delicious dish that bursting with fresh flavours. ready in under 30 minutes It can be enjoyed any day of the week.
5 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, lunch, Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 500 g Casarecce pasta or any pasta of your choice
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 3 cloves garlic crushed
  • 1 stick celery diced
  • 1 bay leaf
  • 1 eggplant diced
  • 1 zucchini diced
  • 1 capsicum diced
  • 1 tbsp dried oregano
  • 400 g can of crushed tomatoes
  • 680 ml bottle passata
  • Small bunch fresh basil leaves
  • Parmesan to serve

Instructions
 

  • Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions.
  • Meanwhile, heat oil in a large fry pan or sauté pan on medium heat. Add the onion, garlic, celery and bay leaf and cook for 2 minutes until the vegetables start to soften.
  • Next add the eggplant, zucchini and capsicum and cook for a few minutes before adding the oregano, tomatoes, passata and fresh basil.
  • Season with salt and pepper. Give the sauce a good stir and once it starts to bubble, reduce heat to low and simmer for 25 minutes.
  • Once the pasta is cooked drain, reserving a cup full of the cooking water.
    Return the pasta to the pot and ladle over the sauce (you don't need to use all of the sauce) add a good splash of the cooking liquid and toss it all together.
  • Serve with grated parmesan cheese.

Notes

Have you made this recipe? Don’t forget to tag me in your post @mrsfoodiemumma using the hashtag #mrsfoodiemumma

Keyword capsicum, eggplant, fresh pasta, vegetarian, zucchini,

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