Creamy Pasta with Tomato and Vegetable
Creamy Pasta Yum! As you can probably tell if you have been following my previous recipe posts, I do like to make a sweet or two. So I thought I would change it up today and share with you a quick and easy recipe favourite that you can make as a main meal.
This is my go-to meal when I don’t have a lot of time and also when I want to use up some vegetables that might be left over.
The creamy pasta with tomato and vegetable is so yummy and full of goodness the whole family will be asking for seconds.
The instructions below are for the Thermomix. However, the preparation of this meal is easy enough to adjust so it can be cooked on the stove.
Ingredients
1 brown onion
2 garlic cloves
6 sprigs fresh parsley
1/2 red capsicum, deseeded, roughly chopped
1 zucchini, roughly chopped
30-50 grams olive oil
1 tin of chopped tomatoes with basil and oregano or mixed herbs
300 grams water
200/250 grams tin of light coconut cream
1 tablespoon vegetable stock
1 packet egg pasta tagliatelle
Option: Add other vegetables such as spinach, carrots, kale etc if wanting more vegetable flavours and goodness.
Method
Place the onion, garlic and parsley in mixing bowl and chop 3 sec/speed 7. Scrap down.
Add the capsicum and zucchini (and other vegetables if adding option). Chop 3 sec/speed 5. Scrap down sides of the bowl.
Add the oil and saute for 3 min/Varoma/speed 1.
Add a tin of tomatoes, water, coconut cream and stock and cook 10 min/100 degrees/speed 1.
Add the Tagliatelle using the spatula to assist, ensuring it is completely submerged in the sauce. Cook 7-10 mins/100 degrees/reverse/spoon stir.
Sprinkle with extra parsley and parmesan cheese to serve.
Suggestions: Serve with any meat (eg. beef, chicken, pork or lamb.)
Enjoy.
Source: Original recipe found in Everyday Cookbook Thermomix. However, the above recipe has been amended to my preferred taste.
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