Vegetable Pasta with Gouda
A beautiful combination of flavours, smokey from Gouda, some heat from chilli flakes, and the fresh vegetables and herbs.
Ingredients
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
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- 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.
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(200)
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)