At the farmers markets last week there were such beautiful cherry tomatoes, still on the vine (by now you must know that I am a sucker for stuff like this), that of course I had to buy some for our lunch. Roasted with a bit of olive oil and set atop some mafaldine (curly fettuccine), they made the perfect Saturday lunch.
Like a lot of veggos, we tend to fall into the trap of eating a lot of carbs, with many of our meals based around pasta, pizza, cous cous, potato, bread etc. Though I do try my best to vary our diet and to include plenty of beans, lentils and tofu, sometimes when you just need an easy, tasty and filling lunch, only pasta will do. In saying that, I try to add as many vegetables as possible to make it a little healthier.
Mafaldine kinda looks a bit freakish… we were joking that we were eating Paul the Octopus.
Good quality parmesan is key…
Photos from: my camera
- olive oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- cherry tomatoes, I used them still on the vine for presentation, but picked off would be fine
- 1 zucchini, sliced (I used the vegetable peeler)
- 5 medium mushrooms
- 1 bottle of tomato passata
- a handful of baby spinach
- fresh and dried herbs as available (I used some dried italian herbs and some fresh basil, parsley, thyme and rosemary from our balcony garden)
- salt and pepper to taste
- grated parmesan
- 250g mafaldine (or other pasta)
- Coat cherry tomatoes with olive oil and roast in the oven at around 180 degrees Celsius, until discoloured and the skins shrivel
- Heat some olive oil in a large saucepan over medium heat, adding onions and garlic and frying for around 2 mins
- Add sliced mushrooms and continue frying until they have softened and the onions and garlic are translucent
- Add the tomato passata at this point, as well as any dried herbs you want to use. Season with salt and pepper, turn the heat down and cover, allowing the mixture to simmer for 10-15 mins, stirring intermittently and adding water if it becomes too dry.
- Cook the pasta according to the packet instructions, until al dente. Drain in colander.
- Add the baby spinach and fresh herbs to the pasta sauce, season further if required and turn off the heat. Add the drained pasta to the pan and mix to coat the pasta entirely with sauce.
- Serve topped with roasted cherry tomatoes, cracked pepper and grated parmesan.