Mixed Vegetable Pasta
Serves: 6
This versatile dish can be made for lunch or dinner and the ingredients are flexible depending on what you have in the kitchen. The key to its tastiness is the tomato sauce which has an added depth of flavour thanks to our bone broth and can be frozen to use over 2 months or refrigerated and used over 7 days.
Ingredients
For the sauce:
2 tbsp olive oil
1 large clove of garlic, finely chopped
2 teaspoons dried oregano
3 x 400g tins of plum tomatoes
200ml Osius Organic Beef or Chicken Bone Broth
1 handful of fresh basil, roughly chopped
For the pasta:
350g alliums (onion, shallot, spring onion, leeks or a mix of them all) finely chopped
500g Mixed Vegetables (aubergine, courgette, peppers, mushrooms) diced
20ml olive or rapeseed oil
425g dried pasta, any shape you prefer
1 litres tomato sauce
Method
To make the sauce:
Step One
Add olive oil and garlic to a heavy based pan on a medium heat. Fry for 30 seconds, until fragrant. Add the dried oregano, plum tomatoes and broth. Stir to combine then bring to the boil and simmer gently for 1 hour.
Step Two
Use the back of a spoon to break up the tomatoes in the sauce. Add basil and season with salt and pepper.
Step Three
Take off the heat and let the sauce cool. Store in an airtight container.
To make the pasta:
Step One
Add oil to a large pan (with a lid) on a medium heat. Add finely chopped alliums and cook until they are soft, stirring occasionally. This should take about 10 minutes.
Step Two
Add diced mediterranean vegetables and cook again until soft. About 15 minutes.
Step Three
While the vegetables are cooking, bring a pot of generously salted water to a boil. When it’s boiling, add pasta and cook for 8-12 minutes, then drain.
Step Four
Back to the pan. Add the tomato sauce, stir to combine and bring to a simmer. Add the pasta and stir everything together. Serve up and enjoy!