Vegetable Pasta with Gouda

    50 minutes

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

    156 people made this

    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 and Ratings
    Global Ratings:

    Reviews in English (142)


    This was fantastic! I used quite a bit more gouda than the recipe because I had it and a red pepper instead of green (red was curiously less expensive than the green). And of course, it took me a bit longer than 50 minutes to get it finished. Maybe I'm a slow veggie chopper. Worth the work and I will definitely make this one again!  -  26 Mar 2010  (Review from Allrecipes USA and Canada)


    Used Mozzerella because I didn't have gouda. Substitutted some veggies to use what I had on hand, threw in asparagus - EVERYONE loved! Small picky children included. Leftovers great too.  -  31 Mar 2010  (Review from Allrecipes USA and Canada)


    We enjoyed this... healthy and tasty. I can't wait to try it with fresh herbs and veggies from the garden this summer. The whole wheat pasta goes very well with this dish and the smoked gouda is a must, I wouldn't replace it with anything else! Thanks for sharing.  -  08 Apr 2010  (Review from Allrecipes USA and Canada)