Vegetable Pasta with Gouda

    Vegetable Pasta with Gouda

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

    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.

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