Veggie-packed pasta in fresh tomato sauce

Name: Veggie-packed pasta in fresh tomato sauce
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: vegetable oil; 1 pound ground beef or vegetarian minced 'meat'; 4 garlic cloves, minced; 1 white onion, chopped; 1 splash red wine; 2 cans tomatoes (14 ounces per can); 1 zucchini, quartered and sliced; 2 sweet red peppers, chopped; 1 pound chestnut mushrooms, quartered; 2,5 ounces tomato paste; 1 tsp cayenne pepper; 1 tsp smoked paprika; 1 tbsp thyme; 1 tbsp rosemary; 1 tbsp oregano; 1 pound linguine; 1 cup crème fraîche (optional); parmesan cheese, grated; leaves basil; salt and pepper

Astrid Engelen @astridengelen

Amsterdam, The Netherlands

Whenever my husband Titus and I can’t think of what to cook, we rely on this pasta recipe for spaghetti with a lot of vegetables. In our house, it’s dubbed Pasta à la T.

A healthy, hearty dish chock-full of nutrients and goodness suitable for all seasons!

Whenever my husband Titus and I can’t think of what to cook, we rely on this pasta recipe for spaghetti with a lot of vegetables. In our house, it’s dubbed Pasta à la T.

A healthy, hearty dish chock-full of nutrients and goodness suitable for all seasons!

Astrid Engelen @astridengelen

Amsterdam, The Netherlands

Whenever my husband Titus and I can’t think of what to cook, we rely on this pasta recipe for spaghetti with a lot of vegetables. In our house, it’s dubbed Pasta à la T.

A healthy, hearty dish chock-full of nutrients and goodness suitable for all seasons!

Whenever my husband Titus and I can’t think of what to cook, we rely on this pasta recipe for spaghetti with a lot of vegetables. In our house, it’s dubbed Pasta à la T.

A healthy, hearty dish chock-full of nutrients and goodness suitable for all seasons!

Saved

Ingredients

30 m + 30 m = 1 hr

4-6 servings

vegetable oil
1 poundground beef or vegetarian minced 'meat'
4garlic cloves, minced
1white onion, chopped
1 splashred wine
2 canstomatoes (14 ounces per can)
1zucchini, quartered and sliced
2sweet red peppers, chopped
1 poundchestnut mushrooms, quartered
2,5 ouncestomato paste
1 tspcayenne pepper
1 tspsmoked paprika
1 tbspthyme
1 tbsprosemary
1 tbsporegano
1 poundlinguine
1 cupcrème fraîche (optional)
parmesan cheese, grated
leavesbasil
salt and pepper

Saved

Steps

30 m + 30 m = 1 hr

1

In a large heavy bottomed-pan, sauté the chopped onion on medium to high heat in some vegetable oil until fragrant.
2

Add the ground beef (or vegetarian 'meat'). Brown it.
3

Add the mushrooms and cook until they are soft.
4

Stir in the minced garlic. After thirty seconds, deglaze the pan with a splash of red wine.
5

Once most of the wine has evaporated, add the zucchini, red peppers and the smoked paprika, cayenne pepper, thyme, rosemary and oregano.
6

Stirring regularly, once the veggies have turned soft, stir in the tomato paste and add the chopped tomatoes.
7

Turn down the heat and let the sauce simmer for 20-30 minutes until all flavors are blended and the sauce has thickened to your liking.
8

In the meantime, cook the linguine according to the instructions on the pack.
9

Option: stir in the crème fraîche.
10

Serve with grated parmesan cheese and salt and pepper to taste.
11

Garnish with a few basil leaves.