Pasta with No-Cook Vegetable Sauce

Pasta with No-Cook Vegetable Sauce


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When a sauce is made from finely chopped raw vegetables, it retains the vitamin C and B that can be lost during lengthy cooking.

Lynn Lewis

Serves: 4 

  • 250 g fusilli
  • 1 medium zucchini, cut into 5 mm dice
  • 1 medium yellow capsicum, seeded and cut into 5 mm dice
  • 2 large tomatoes, cut into 5 mm dice
  • 2 tablespoons olive oil
  • ¼ cup chopped basil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons grated parmesan cheese

Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
  2. Combine the zucchini, capsicum, tomato, oil, basil, salt, pepper and parmesan in a large serving bowl.
  3. Drain pasta. Add to vegetables in bowl. Toss to combine.

fresh ideas

You can try any combination of vegetables and herbs that you want for a pasta sauce. Sauté them in a little olive oil, add stock for liquid and sprinkle with parmesan. Try the following combinations: rocket, leeks, broccoli and tarragon; eggplant, broccoli rabe, garlic and thyme; green beans, sugar snap peas, fennel and parsley.

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