How to Make Vegetarian Pasta
Prepare yourself for an extraordinary culinary adventure as we present to you the most exquisite and mouthwatering vegetarian pasta recipe. Moreover, this recipe will leave an indelible impression on your taste buds. Additionally, this culinary masterpiece promises to take you on a journey of flavours, colors, and textures that will surpass any pasta dish you have ever encountered.
Watch Rigatoni all’Ortolana Video Recipe:
How to Make VEGETARIAN PASTA RECIPE Like an Italian
Vincenzo’s Top Tips To Make Rigatoni all’Ortolana
Choose fresh and seasonal vegetables
Firstly, opting for fresh, locally sourced vegetables will ensure vibrant flavors and optimal nutritional value.
Embrace variety
Secondly, experiment with a diverse range of vegetables like bell peppers, zucchini, spinach, and mushrooms to add texture and depth to your dish.
Cook vegetables al dente
Overcooking vegetables can result in mushy textures and loss of nutrients. Cook them just until tender to maintain their natural crunch.
Enhance flavors with herbs and spices
Lastly, elevate the taste profile by incorporating aromatic herbs and spices like basil, oregano, garlic, and red pepper flakes.
Vegetarian Pasta
Equipment
- Large saucepan
- 5L deep pot
Ingredients
- 1 packet Rigatoni 500g
- 1 Medium size eggplant chopped into cubes
- 2 Medium size x zucchini chopped into cubes
- 1 Red Capsicum chopped into slices
- ¼ Onion chopped finely
- 1 clove Garlic finely chopped
- 1 Carrot finely chopped
- 1 celery stick finely chopped
- Fresh Basil
- Extra virgin olive oil EVOO
- 800 grams Tomatoes amazing finely chopped
Instructions
- Add extra virgin olive oil into a large saucepan and then cook together the onion, garlic, celery and carrot for about 5 minutes on a medium heat.
- When the onion and garlic begins to brown add the eggplant, zucchini and capsicum.
- Cover the saucepan with a lid and the it cook for about 15minutes. Stir occasionally.
- After 15minutes add half glass of water into the saucepan and a pinch of sea salt.
- Place the saucepan with the vegetables on the stove at a medium-high heat for approx. 20 minutes.
- Remember to keep an eye on the vegetables and stir it around every 5 minutes. When the vegetables became soft, add the finely chopped tomatoes, basil and an extra pinch of sea salt.
- Now cook the sauce for about 20 minutes.
- Get a large pot and fill it with 5 litres of water. Put this on the stove at a high temperature until it boils in preparation for the pasta.
- By now, your pot filled with water should be boiling. Add a palm full of sea salt to the water and stir. Then check the cooking time on your packet of pasta, pour the pasta in, and set your timer. Be careful not to ignore the time noted on the packet or you might over or under cook the rigatoni.
- Now back to your pasta sauce!
- Once the pasta is cooked, strain it and then add it to your saucepan with tomato sauce.
- Mix it and then transfer it into the large pot where you boiled the pasta. Make sure there is no water in it 😉
- It’s easier to mix it well in the large pot. You basically want the tomato sauce to go into each rigatoni pasta.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Vegetarian Pasta
When the pasta is full of vibrant colours and the ingredients have adhered to the rigatoni, it means that it is ready to serve. To serve, take a large serving spoon and carefully transfer the pasta onto a plate, aiming to keep it centred. Finally, add a sprinkle of pecorino cheese over the pasta, ensuring it is served piping hot.
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