Mediterranean Style Grilled Vegetable Pasta

  • Date: 24 May 2017
  • Category: HW Blog
Mediterranean Style Grilled Vegetable Pasta

Ingredients for pasta and vegetables

  • 250g dry pasta (use wholemeal for additional fibre)
  • 1 medium eggplant, cut into 1cm circles, grilled and then cut into quarters
  • 2 medium zucchini, cut into 0.5cm lengthwise slices, grilled and then chopped into thirds
  • 6 large mushrooms, sliced, grilled
  • 1 large capsicum, cut into thin strips, grilled
  • 1 tablespoon olive oil
  • 1 large Spanish red onion, finely sliced
  • 2 medium cloves garlic, finely chopped
  • 4 medium fresh tomatoes, finely diced
  • ½ cup sun-dried tomatoes
  • ½ cup black olives
  • 12 fresh basil leaves, torn into thirds
  • Salt to taste (I added a pinch to the boiling water for the pasta and 1 teaspoon to the vegetables)
  • ¼ teaspoon cracked pepper
  • Handful of raw cashews or Parmesan cheese

Ingredients for pasta sauce

  • 6 medium fresh tomatoes, chopped into quarters
  • 3 medium garlic cloves, chopped in half
  • 15 fresh basil leaves (can use more)
  • ½ teaspoon salt
  • ¼ teaspoon cracked pepper

Method

  1. Prepare all vegetables and grill as instructed in the ingredients listing (if you don’t have a grill use a sandwich press to grill the vegetables).
  2. In a large pot, bring 4 litres water with a pinch of salt to boil, add the pasta and simmer on medium heat for about 10 minutes or until cooked al dente (follow packet directions).
  3. Heat a large fry pan on medium high heat, add the oil and then the onions. Toast the onions until just golden then add the garlic and cook for a few minutes. Add the grilled vegetables, fresh tomatoes, sun-dried tomatoes, olives, salt and pepper, then stir gently to combine (you can add steamed or grilled chicken or bocconcini / feta / ricotta cheese here if desired).
  4. To make sauce, add all sauce ingredients to a food processor and process until smooth. Pour sauce on vegetable and add pasta. Stir gently to combine and allow to heat through for a few minutes. Stir in the basil leaves, taste and adjust seasoning. Once happy, remove from heat.
  5. Serve topped with grated cashews or Parmesan cheese


GLORIA CABRERA, APD

Gloria is an Accredited Practising Dietitian who loves food, nutrition, cooking, fitness and helping others improve their health and knowledge. She is also a qualified Personal Trainer and she works in private practice assisting clients with weight loss, pre and post weight loss surgery and chronic health conditions. Find out more about Gloria at nutritionsavvy.com.au or n4foodandhealth.com

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