Recipe: Veggie-packed pasta in fresh tomato sauce

Whenever my husband Titus and I can’t think of what to cook, we rely on this pasta recipe for spaghetti with a lot of vegetables. In our house, it’s dubbed Pasta à la T. I know it says here that this one is for four to six persons, but to be honest, we will eat this for days on end until the last morsel with just the two of us. 

A healthy, hearty dish chock-full of nutrients and goodness suitable for all seasons! 

 

Veggie-packed pasta in fresh tomato sauce
Serves 4-6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. vegetable oil
  2. 1 pound ground beef
  3. 4 garlic cloves, minced
  4. 1 white onion, chopped
  5. 1 splash of red wine
  6. 2 pounds tomatoes*, coarsely chopped
  7. 1 zucchini, quartered and sliced
  8. 2 sweet red peppers, chopped
  9. 1 pound chestnut mushrooms, quartered
  10. 2,5 ounces tomato paste
  11. 1 tsp cayenne pepper
  12. 1 tsp smoked paprika
  13. 1 tbsp thyme
  14. 1 tbsp rosemary
  15. 1 tbsp oregano
  16. 1 pound linguine
  17. 1 cup crème fraîche (optional)
  18. parmesan cheese, grated
  19. basil leaves
  20. salt and pepper
Instructions
  1. In a large heavy bottomed-pan, sauté the chopped onion on medium to high heat in some vegetable oil until fragrant.
  2. Add the ground beef. Brown it.
  3. Add the mushrooms and cook until they are soft.
  4. Stir in the minced garlic. After thirty seconds, deglaze the pan with a splash of red wine.
  5. Once most of the wine has evaporated, add the zucchini, red peppers and the smoked paprika, cayenne pepper, thyme, rosemary and oregano.
  6. Stirring regularly, once the veggies have turned soft, stir in the tomato paste and add the chopped tomatoes.
  7. Turn down the heat and let the sauce simmer for 20-30 minutes until all flavors are blended and the sauce has thickened to your liking.
  8. In the meantime, cook the linguine according to the instructions on the pack.
  9. Option: stir in the crème fraîche.
  10. Serve with grated parmesan cheese and salt and pepper to taste.
  11. Garnish with a few basil leaves.
Notes
  1. *Personally I prefer to use the smaller, sweet, ripe tomatoes for optimal results.
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