Tagliatelle with Zucchini Mushroom and Capsicum

We had this pasta over summer when there was lots and heaps of summer squash. It was memorable. You can vary the vegetables if you like but I really love the combination of zucchini and bell pepper. They really go well together. Have a great week ahead!

Please assemble all ingredients before you start

To make the tomato sauce: Heat the olive oil over medium high heat, add the onion and garlic and sauté gently for about 5 minutes (do not brown), add paprika in the last one minute and stir to combine.

Add all the tomatoes, bouillon cube and season with salt, pepper and sugar. Bring to the boil, lower the heat and simmer, covered, for 20 minutes or until reduced and thickened slightly. Add the chopped basil and keep the sauce hot. Then cook and drain the pasta.

Fry Zucchini and Bell Pepper: While pasta is cooking, heat 2 tablespoons olive oil in a large pan or skillet and fry the zucchini and bell pepper over high heat, for 3-8 minutes, or until charred but with a crunch. Season with salt and pepper. Remove with a slotted spoon and set aside, then fry the mushrooms.

Toss everything together: Add the, zucchini-capsicum, mushrooms and cooked pasta to the sauce. Toss everything and adjust seasoning.

Sprinkle with the basil and Parmesan cheese and serve immediately.

Tagliatelle with Zucchini Mushroom and Capsicum

Preparation time: 10 minutes; Cooking time: 40 minutes; Serves: 4-6

Ingredients

  • 500g (1 pound) tagliatelle
  • 2-5 tablespoons olive oil
  • 500g (1 pound) diced yellow and green zucchini (courgette) (3 cups diced)
  • 1 large red bell pepper diced (1½ cups diced)
  • 227g (8oz) portobello mushrooms sliced 
  • 50g (20z) freshly grated Parmesan cheese
  • Extra grated Parmesan to serve

For the Tomato Sauce

  • 2 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon smoked paprika pepper
  • 1 x 796ml (28fl oz) whole Italian tomatoes, roughly blended or chopped
  • 4 ripe Italian tomatoes skinned and finely chopped
  • 1 chicken or beef bouillon cube (optional)
  • ½-1 teaspoon sugar
  • A handful of basil chopped
  • Salt and freshly ground pepper to taste

Instructions

  1. To make the tomato sauce: Heat the olive oil over medium high heat, add the onion and garlic and sauté gently for about 5 minutes (do not brown), add paprika in the last one minute and stir to combine. Add all the tomatoes and bouillon cube, and season with salt, pepper and sugar. Bring to the boil, lower the heat and simmer, covered, for 20 minutes or until reduced and thickened slightly. Add the chopped basil and keep the sauce hot.
  2. Cook the Pasta: Meanwhile cook the pasta in plenty of salted water as per packed instructions until al dente. Drain.
  3. Fry Zucchini and Bell Pepper: While pasta is cooking, heat 2 tablespoons olive oil in a large pan or skillet and fry the zucchini and bell pepper over high heat, for 3-8 minutes, or until charred but with a crunch. Season with salt and pepper. Remove with a slotted spoon and set aside.
  4. Fry the mushrooms: In the same pan add remaining olive oil and fry the mushrooms 6-8 minutes until golden brown. Remove with a slotted spoon and add to the zucchini.
  5. Toss everything together: Add the zucchini-capsicum, mushrooms and cooked pasta to the sauce. Toss everything and adjust seasoning. Sprinkle with the basil and Parmesan cheese and serve immediately.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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