Cooked - Baked Vegetable Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Baked Vegetable Pasta

1.0

12 ounces pasta (tagliatelle recommended)

1 zucchini

1 red bell pepper

1 yellow bell pepper

30 cherry tomatoes

15 button mushrooms

1 small red onion

4 cloves garlic

3 Tbsp balsamic vinegar

2 Tbsp olive oil

2 Tbsp tomato paste

1 cup vegetable stock

3 Tbsp cream

1 Tbsp cornstarch

2 ounces grated parmesan cheese

1 tsp provencal herbs

1 tsp paprika

1 tsp salt

½ tsp pepper

1 tsp chili flakes or cayenne pepper

Cook pasta in salted boiling water. Save some of the cooking water. Drain and set aside.
Chop all vegetables coarsely and place on a baking sheet.
Add olive oil, balsamic vinegar and spices to vegetables. Mix until the vegetables are well coated.
Bake at 185°C (375°F) for 25 minutes. Toss halfway through to ensure even cooking.
Place the vegetables in a blender and blend with the vegetable broth, cream, cornstarch and tomato paste. Keep some for topping, if desired.
Add the sauce to the pan with the cooking water (¼ cup) and the cooked pasta, stirring over medium heat until the sauce coats the pasta. Feel free to adjust the texture according to your preference with the pasta cooking water.
Serve hot with remaining vegetables and Parmesan cheese. Spice the dish with pili-pili if you like. Bon appétit!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 118 weeks ago

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