Pasta? YES, please!!! No one says no to a plate full of fantastic pasta, right!? And to be honest, one plate is never enough ;-).
This veggie pasta sauce is fully loaded with different vegetables. Eggplant, bell peppers, carrots, and mushrooms with some fresh cherry tomatoes and some canned tomatoes are cooked into an incredibly delicious sauce.
The tomato paste ensures that the sauce gets creamy and it adds a more intense tomato flavor to the sauce. Moreover, it lets the sauce keep the nice red color, even after cooking.
The pasta sauce gets seasoned with salt & pepper and some dried oregano. Sit down, get comfy, eat your plate of pasta and start some daydreaming about your last vacation, the sea, the Mediterranean flair in Italy, or France :-).
Who else thinks that canned tomatoes are one of the most handful things in the kitchen!? No matter what time of the year, they are available and at hand. I always have a few cans in my pantry. For a quick and easy soup or a simple tomato sauce for pasta or a leftover vegetable dish.
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Recipe – 4 servings:
1 small eggplant (200g)
330g cherry tomatoes
5 carrots (450g)
3 bell peppers (red, green, yellow)
2 cans of chopped tomatoes (2x450g)
2 tbsp tomato paste
2 tsp oregano
3 tsp salt
1 tsp pepper
500g pasta – e.g.: Fusili Bucati Corti
Optional: blended cashews as a topping
Heat some olive oil in a big pan.
Peel and cut the onions into small pieces. Put them into the pan and sauté them till they get translucent.
Wash the eggplant and cut it into small pieces and put them into the pan.
Stir everything and let it roast, until the eggplant pieces start to get soft, and the onions start to get slightly brown.
Stir every now and then.
Wash the bell peppers, and cut them into small pieces. Put them in the pan, stir them in, and let everything roast.
Cut the carrots into pieces, also put them in the pan. Stir everything.
Now rinse the mushrooms and cut them into pieces. Put them in the pan. Add the salt and pepper. Stir until all the vegetables are mixed well.
Wash the tomatoes, cut them into quarters, and in the pan, they go. Add the oregano, and give it a good stir. And let it roast a little bit. Until the mushrooms start to get soft.
After that, add the tomato paste and mix it with all the vegetables.
At the end to finish the pasta sauce, pour in the canned tomatoes. Make a taste test, if you want to add more salt, pepper, or oregano. Let the sauce simmer at medium heat for a few minutes.
Cook the pasta (read the package instructions) in water with a little bit of salt. Cook until done.
Optional: Serve the pasta with some blended cashews and/or some fresh basil leaves.
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