Pasta Primavera

Pasta Primavera

Every Monday its time to bring out the thinking cap for a meatless Monday dinner. I remembered a pasta I used to have when I was still young and living in South Africa with my now husband and we used to frequent this great restaurant called Cappuccino’s. This would be about 12 years ago! They had this yummy vegetarian pasta and this is my attempt at recreating it. Enjoy

Ingredients

6 medium sized soft tomatoes, chopped
1/2 cup tomato puree
1 onion, chopped
2 garlic cloves, chopped
1/4 cup fresh oregano
1/4 cup flat leave parsley
3/4 cup fresh basil
1/2 cup water
salt and pepper for seasoning
200ml thickened cream
1 green pepper, sliced
1 large yellow zucchini, sliced
1 large green zucchini, sliced
1 cup cherry tomatoes

Method

Heat oil in a pot and fry the onions and garlic for a few minutes. Add the chopped tomatoes, herbs tomato puree and water and season with salt and pepper. Allow to simmer for 1.5 hours stirring occasionally. Once the tomatoes are soft use a stick blender and blend the mixture in the pot or pan until smooth and add the cream and cherry tomatoes. Allow to simmer while the.

While this is simmering away, fry the sliced vegetables in a pan with a bit of oil. Fry until it starts to brown a bit. Add the tomato sauce to the vegetables and simmer while cooking the pasta of your choice as per packet instructions. Serve with parmesan and enjoy.

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