Penne with Vegetable Ragu
Green
A rich vegetable ragu made with fresh herbs and vegetables
Ingredients
- Ingredient
- Amount
- Penne pasta, dry
- 2 1/2 cups
- Olive oil
- 2 tablespoons.
- Onion, diced
- 1 medium
- Vegetable stock powder
- 1/2 tablespoon
- Dried mixed herbs
- 1/2 tablespoon
- Garlic, peeled and finely diced
- 1 clove
- Carrot, grated
- 1 medium
- Tomato passata
- 500 millilitres (2 cups)
- Fresh basil, chopped
- 1/4 cup
- Zucchini, sliced in rounds
- 1 small
- Eggplant, cut into chunky strips
- 1 small
- Capsicum, cut into chunky strips
- 1 small
- Spinach
- 1 cup
- Reduced fat cheddar cheese, grated
- 1/2 cup
Method
- Preheat the oven to 180 Degrees C.
- Cook the pasta according to the packet instructions. Drain the pasta, rinse with cold water and put aside.
- Place the zucchini, eggplant and capsicum onto a lined tray. Pour over 1 tablespoon of olive oil and toss to coat evenly. Bake in the oven for approximately 20 minutes or until cooked through.
- Put a frypan over medium heat and add the remaining oil. Add the onion, garlic and carrot and cook for a minute or two, stirring occasionally until the onion starts to look transparent.
- Add the tomato passata and basil and reduce heat to low. Simmer gently for 10 minutes, until sauce starts to thicken.
- Add the roasted vegetables, spinach, and cooked pasta. Stir gently until well combined and pasta has been reheated.
- To serve, spoon into bowls and sprinkle with grated cheese.