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