Smoked cheese vegetable pasta

Smoked cheese vegetable pasta


201 people made this

About this recipe: This recipe will show you how to incorporate a load of vegetables, into a delicious pasta dish. The crushed chillies give the sauce a little kick, whilst the Bavarian smoked gives it a wonderful, smoky aroma.


Serves: 8 

  • 450g wholewheat pasta, any shape you prefer
  • 2 tablespoons olive oil
  • 2 courgettes, diced
  • 1 green pepper, diced
  • 2 carrots, diced
  • 225g mushrooms, sliced
  • 3 onions, diced
  • 3 cloves garlic, finely chopped
  • 1 (400g) tin chopped tomatoes
  • 250ml low salt chicken stock
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed chillies
  • 2 tablespoons grated Parmigiano Reggiano (Parmesan) cheese
  • 80g Bavarian Smoked cheese, grated

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Heat the olive oil in a frying pan over medium heat. Stir in the courgette, pepper, carrots, mushrooms and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken stock, parsley, basil, oregano and crushed chillies. Bring to the boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

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