Roast vegetable & pine nut pasta
Feb. 26th, 2017 05:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricYesterday's cookery win:
This recipe is: vegetarian
This recipe could easily be: dairy-free
This recipe does require: time, at least 3 pots/pans, and a fair bit of faffing about
About 400 grams of cherry tomatoes, halved
2-3 zuchinnis, sliced into rounds (and possibly halved across, depending on how thin you cut them)
Olive oil
Black pepper
1 spanish onion, sliced finely
A dash of dried thyme
A couple of tablespoons of pine nuts
About 3 serves worth of short pasta
Parmesan-style cheese
1. Put the halved tomatoes and the zucchini in a baking tray; drizzle with olive oil and cracked pepper. Bake at 180 degrees for 30-40 min or until the tomatoes are starting to caramelize and the zucchini is cooked through.
2. Meanwhile, boil water & cook pasta
3. Meanwhile, in a frying pan, sautée the onion and the thyme.
4. Just before the pasta is ready, toss the pine nuts into the onion mix. Keep an eye on them - stir so they do not burn. Cook for 2 min or until the vegetables are done.
5. Scrape the tomato and zucchini into the onion mix. Smush the tomatoes down and mix the whole thing to combine.
6. Drain the pasta, and mix with the vegetable sauce.
Serve topped with parmesan cheese. (I feel like chunks of fetta might also work?)
This recipe is: vegetarian
This recipe could easily be: dairy-free
This recipe does require: time, at least 3 pots/pans, and a fair bit of faffing about
About 400 grams of cherry tomatoes, halved
2-3 zuchinnis, sliced into rounds (and possibly halved across, depending on how thin you cut them)
Olive oil
Black pepper
1 spanish onion, sliced finely
A dash of dried thyme
A couple of tablespoons of pine nuts
About 3 serves worth of short pasta
Parmesan-style cheese
1. Put the halved tomatoes and the zucchini in a baking tray; drizzle with olive oil and cracked pepper. Bake at 180 degrees for 30-40 min or until the tomatoes are starting to caramelize and the zucchini is cooked through.
2. Meanwhile, boil water & cook pasta
3. Meanwhile, in a frying pan, sautée the onion and the thyme.
4. Just before the pasta is ready, toss the pine nuts into the onion mix. Keep an eye on them - stir so they do not burn. Cook for 2 min or until the vegetables are done.
5. Scrape the tomato and zucchini into the onion mix. Smush the tomatoes down and mix the whole thing to combine.
6. Drain the pasta, and mix with the vegetable sauce.
Serve topped with parmesan cheese. (I feel like chunks of fetta might also work?)