Smoked cheese vegetable pasta

    (198)
    50 min

    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.


    201 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (198)

    Reviews in English (140)

    by
    53

    This was fantastic! I used quite a bit more gouda than the recipe because I had it and a red pepper instead of green (red was curiously less expensive than the green). And of course, it took me a bit longer than 50 minutes to get it finished. Maybe I'm a slow veggie chopper. Worth the work and I will definitely make this one again!  -  26 Mar 2010  (Review from Allrecipes US | Canada)

    by
    40

    Used Mozzerella because I didn't have gouda. Substitutted some veggies to use what I had on hand, threw in asparagus - EVERYONE loved! Small picky children included. Leftovers great too.  -  31 Mar 2010  (Review from Allrecipes US | Canada)

    by
    33

    We enjoyed this... healthy and tasty. I can't wait to try it with fresh herbs and veggies from the garden this summer. The whole wheat pasta goes very well with this dish and the smoked gouda is a must, I wouldn't replace it with anything else! Thanks for sharing.  -  08 Apr 2010  (Review from Allrecipes US | Canada)

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