Vegetable Pasta with Gouda

Vegetable Pasta with Gouda

Be the 1st to save!

156 people made this

A beautiful combination of flavours, smokey from Gouda, some heat from chilli flakes, and the fresh vegetables and herbs.

Fight the Fat Foodie

Serves: 8 

  • 500g penne pasta
  • 2 tablespoons olive oil
  • 2 zucchinis, diced
  • 1 green capsicum, diced
  • 2 carrots, diced
  • 250g mushrooms, sliced
  • 3 onions, diced
  • 3 cloves garlic, minced
  • 1 (400g) tins stewed tomatoes, coarsely chopped
  • 1 cup (250g) low salt chicken stock
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons grated Parmesan cheese
  • 2/3 cup grated smoked Gouda cheese

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Heat the olive oil in a frypan over medium heat. Stir in the zucchini, capsicum, carrots, mushrooms and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken stock, parsley, basil, oregano and chilli flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate