Good Morrning Millenial Readers,

It’s Friday, so by now you know it’s Fn’F, where we either talk about Food or Fashion. You’re welcome to enjoy today’s article and be sure to let me know what you think about it in the comment section down below.

So far we’ve been covering one-pot recipes and if you’ve missed out on any of our recipes, please click on the food category to catch up. Anyway, today we have a vegetarian recipe that can also be savoured by meat lovers because it is really amazing. The dish is Vegetable Pasta. 

Pasta is one of those dishes that you can never have enough of, a quick and easy fix and does not require you to put in a lot of labour. It can be prepared in different ways and enjoyed with any accompaniment.

Some Background on Pasta?

Typically, pasta is made from an unleavened dough of durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked in boiling water. Pasta may be divided into two broad categories, dried (Pasta Secca)  and fresh (Pasta Fresca). Fresh Pasta is often mixed, cooked, and eaten right away, whereas the pasta secca is dried in order to be stored and to be prepared later, at any time. Pasta exists in more than 200 shapes, that can be eaten in a large variety of sauces and accompaniments. 

My One-Pot Pasta Recipe

Because of my love for Pasta, I would love to share one of my personal recipes with you dear readers, and hopefully, you’ll come to enjoy Pasta as much as I do. Let’s fill our pot 😊

Ingredients

  • 2 cloves garlic 
  • 1 yellow onion 
  • 2 carrots 
  • 2 Tbsp. olive oil 
  • 8 oz. mushrooms 
  • 1 zucchini 1 red bell pepper 
  • 2 lb. pasta (not cooked) 
  • 1/2 tsp. dried basil 
  • 1/2 tsp. dried oregano 
  • 2 cups vegetable broth 
  • 24 oz. pasta sauce 
  • 4 oz. mozzarella, shredded (optional) 

Preparation

  1. Mince the garlic, dice the onion, and slice the carrots. Add the garlic, onion, and carrots to a large pot with the olive oil. Sauté over medium heat until the onions are soft and translucent.
  1. While the vegetables are sautéing, slice the mushrooms. Once sliced, add them to the pot with the other vegetables and continue sautéing.
  1. While the rest of the vegetables are sautéing, dice the zucchini and bell pepper. 
  1. Once the bell pepper and zucchini are diced, add them to the pot along with the pasta, basil, oregano, and vegetable broth. Stir to combine. It’s okay if the broth doesn’t fully submerge the pasta.
  1. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
  1. Once the broth reaches a full boil, give the pasta a quick stir, replace the lid and then turn the heat down to medium-low. Let the pasta simmer over medium-low, stirring occasionally and always replacing the lid, for about 10 minutes, or until the pasta is tender.
  1. Once the pasta is tender, add the pasta sauce to the pot and stir to combine. Top with the shredded cheese then put the lid back on the pot. Let the pasta heat for a few minutes, or just until the cheese is melted. 

Serve hot!

That’s it for today. Don’t forget to leave feedback once you have tried out this recipe. I personally can’t wait to hear from you. Have a lovely weekend ahead!

Victoria❤❤❤