Spelt & Spring Vegetable Pasta

Spelt & Spring Vegetable-pasta-nadia-felsch


Spelt & Spring Vegetable Pasta
yield: 4
  • 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
  1. Wash and dice zucchinis and mushrooms
  2. Place a large frypan on medium-high heat
  3. Add 3 ½ tablespoons of the olive oil and crushed garlic to bring to heat
  4. Once fragrant, add diced vegetables and thyme
  5. Cook until softened and gold around the edges
  6. Remove from heat and set aside
  7. Cook pasta as per packet instructions
  8. Whilst cooking, wash and chop parsley
  9. Wash and halve tomatoes
  10. Once pasta is cooked, drain and rinse well
  11. Combine pasta with vegetable mix, parsley and tomatoes in a large bowl
  12. Add remaining 1 tablespoon oil, torn mozzarella, chilli flakes and season to taste
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.

Spelt & Spring Vegetable Pasta-nadia-felsch

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