Vegetable Pasta

Craving a simple, delicious, and customizable vegetable pasta?

delicious vegetable based pasta dish

Craving a vibrant, healthy, and incredibly delicious pasta dish?

Get ready to transform your leftover vegetables into a star meal! This recipe unlocks the secrets to perfectly cooked pasta and flavorful, sautéed veggies, making weeknight dinners a breeze.

[DIRECTIONS]:

Ingredients

recipe ingredient list required

Alright, let's plunge into what you'll need to make this awesome Vegetable Samosa Pie! First, you'll need 700g of potatoes—chopped into 2cm pieces, please.

For the filling, grab 3 tbsp of vegetable oil, 1.5 tsp of black mustard seeds, and 1 tsp each of cumin and fennel seeds. Don't forget 15 fresh curry leaves and a tbsp each of grated garlic and ginger!

Now, snag an onion, finely chopped, along with 1/2 tsp of turmeric powder and 2 tsp of curry powder. Add 1/2 tsp of chilli powder—adjust to your liking! A tablespoon of tomato paste, a chopped tomato, zucchini, and carrot are next; use about 1/2 a small cauliflower. Season it with 1/2 tsp of black pepper, 1 tsp of salt, 2 cups of water and toss in 1 cup of frozen green peas. For a lighter, refreshing alternative using similar building blocks of flavor, consider a creamy tzatziki sauce to complement your vegetable dishes.

For the crust, you'll want 2 sheets of puff pastry. Finally, whisk an egg for brushing!

Instructions

data training until october

Now that we've gathered all our ingredients, I'll walk you through making this awesome pie, starting with the mashed potato! Boil the diced potatoes for 12-15 minutes, until they're super soft. Drain 'em and mash 'em good. Set aside for now – we'll need those fluffy clouds of potato goodness later!

Next, we make the filling. Get your pot hot with oil and sizzle those mustard, cumin, and fennel seeds for about 15 seconds! Don't let 'em jump ship, though! Then, stir in the curry leaves for another 15. Add garlic, ginger, and onion – cook 'til golden, about 4-5 minutes. Stir in tomato paste, tomato, curry powder, turmeric, and chili. And then comes the veggies! To make this a soup rather than a filling consider using vegetable broth to create a creamy texture.

Now, bake it until the top is golden and flaky — 50 to 60 minutes should do the trick. Let it stand for 5, then slice, and enjoy!

Recipe Notes

recipe preparation and instructions

Let's discuss the recipe notes, where I get to share some extra tips and tricks I've learned! Black mustard seeds, while key- aren't the end of the world, you know? Brown seeds or even a pinch of mustard powder can pinch-hit!

Cumin and fennel seeds add a certain je ne sais quoi. But cumin powder or even garam masala can sub in a pinch. Curry leaves are the real MVP; dried ones or a bit of garam masala is fine but fresh ones are like a flavor party!

Puff pastry? Pie crust? Shortcrust? Go wild! Filo dough works too –just brush each layer with butter! It ain't gotta be perfect.

My pie dish is around 9.5" across. Don't stress though. If you've excess, make a lil' baby pie in a ramekin!

Storage

organizing and managing belongings

For storage, I'll let you know what I've found. Leftovers are your friend!

In the fridge, this veggie pasta stays good for 4 to 5 days, easy peasy. Just cover it well – you don't want any fridge smells sneaking in! To reheat, I've got a trick: pop it in the oven at 350°F (180°C).

Here's the pro tip: put foil over the exposed pasta–that keeps it nice and moist. Reheat until the pasta is hot–about 10 to 15 minutes is usually enough. You can get creative with portioning sizes.

Now, freezing it is something I haven't tried, but I don't see why it wouldn't work! Let it thaw completely, I assume, then reheat it the same way as above!

Short Recipe Version

Vegetable Pasta (Concise Recipe)

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients:

  • 1 pound pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic, bell pepper, and zucchini and cook for 5 more minutes or until getting soft, stirring occasionally.
  4. Stir in broccoli and diced tomatoes. Season with salt, pepper, and red pepper flakes (if using).
  5. Simmer for 5-10 minutes, or until vegetables are tender.
  6. Add cooked pasta to the skillet with the vegetable sauce. Toss to combine; add reserved pasta water if needed to adjust consistency.
  7. Serve immediately, topped with Parmesan cheese.

Nutrition Information (per serving, estimated):

  • Calories: 400
  • Protein: 15g
  • Fat: 10g
  • Carbohydrates: 65g