Course: Lunch/Dinner
Time: 40 minutes
Serve: 4
Ingredients Needed:
300 g pasta
2 medium size courgette, cut into half, then quarter, cut into ½” pieces
200 g button mushrooms, smaller can be left whole, bigger once to be cut into half or quarter depending on size
1 medium size onion, cut into small pieces
4 garlic cloves, cut into small pieces
200 g of chopped tomatoes or 4 fresh tomatoes, cut into small pieces
1 tsp of tomato puree
Few sprigs of spring onion, cut into small pieces, to be used for garnishing
1 red chilli, cut into small pieces (optional)
4 tbsp olive oil
½ tsp of basil or oregano herbs
¼ tsp black pepper, thinly ground
¾ tsp Rock salt
200 gm grated mozzarella ( optional)
Take a heavy pan and keep on medium heat. Add oil, leaving 1 tbsp aside. As soon as it gets a little hot, add onion and garlic pieces. Leave these for a minute or so until these turn into light pink. Add tomato, tomato puree, herbs and salt. Mix these properly and cover the pan. The heat can be reduced to low and left for 7 to 8 minutes. These should be thoroughly mixed. Add courgette, mushroom and chilli if used and stir these so that these are covered properly with the onion and tomato mixture. The pan should be covered and left on the heat for 10 minutes or until the courgette becomes soft.
At the same time, take a large pan and add water and bring it to boil. Add little salt and oil and add pasta and let it boil as per the instructions given on the packet. Once these become soft to touch or as preferred, water should be drained and courgette/mushroom sauce should be mixed with the pasta.
This should be transferred to a large bowl, sprinkle pepper on top and decorate with spring onion.
Special note: Another option is to mix some grated mozzarella cheese to the mixture and add some on the top and grill it on high settings for 5 minutes or unless the cheese turns into little brown. The cheese baked pasta will be ready.
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