Spelt & Spring Vegetable Pasta
Author: Nadia Felsch
yield: 4
Ingredients
- 2 medium zucchinis (350g)
- 400g mushrooms
- 4 ½ tablespoons olive oil
- 2 garlic cloves
- ¼ teaspoon fresh or dried thyme leaves
- 4 cups spelt pasta
- 1 heaped cup fresh parsley leaves
- 250g cherry tomatoes
- 250g buffalo mozzarella
- 1-2 teaspoons chilli flakes (or as you prefer)
- Salt and pepper, to taste
Instructions
- Wash and dice zucchinis and mushrooms
- Place a large frypan on medium-high heat
- Add 3 ½ tablespoons of the olive oil and crushed garlic to bring to heat
- Once fragrant, add diced vegetables and thyme
- Cook until softened and gold around the edges
- Remove from heat and set aside
- Cook pasta as per packet instructions
- Whilst cooking, wash and chop parsley
- Wash and halve tomatoes
- Once pasta is cooked, drain and rinse well
- Combine pasta with vegetable mix, parsley and tomatoes in a large bowl
- Add remaining 1 tablespoon oil, torn mozzarella, chilli flakes and season to taste
Notes
A no-fuss and delicious pasta that's packed full of flavour and vegetables!
Great for a midweek meal or to impress guests.
TOP TIP - This recipe stores well as leftovers so even if you're cooking for 1-2 people, make enough for 4 and enjoy the next day for lunch or dinner.
Can't find spelt pasta? Substitute in your preferred pasta/noodle.
Gluten-free? Go with buckwheat pasta/noodles.
Vegan? Leave out the mozzarella.
Great for a midweek meal or to impress guests.
TOP TIP - This recipe stores well as leftovers so even if you're cooking for 1-2 people, make enough for 4 and enjoy the next day for lunch or dinner.
Can't find spelt pasta? Substitute in your preferred pasta/noodle.
Gluten-free? Go with buckwheat pasta/noodles.
Vegan? Leave out the mozzarella.
