Craving a comforting and creamy pasta dish that highlights seasonal vegetables? Look no further! It’s time to treat yourself with a delightful bowl of goodness. This pasta dish is not only easy to make, but it also allows you to get creative and customise it to your liking.
Before diving into the recipe, you’ll need to prepare either a béchamel sauce or a cheese sauce. Additionally, don’t forget to boil your preferred pasta of choice.
INGREDIENTS
- Handful of Sliced Onions
- Handful of Sliced Peppers
- Handful of Sliced Carrots
- Handful of Sliced Baby Marrow (Zucchini)
- 1 teaspoon Garlic
- 1 teaspoon Fresh Thyme
- 1 teaspoon Dried Herbs
- 30g Butter or 30ml Oil
- Béchamel Sauce or Cheese Sauce (prepared separately)
- Boiled Pasta of your choice
- Aromat or Salt and Pepper, to taste
- Cheese for topping
METHOD
- Begin by melting the butter in a pan, then add the fresh thyme, dried herbs, and garlic.
- Add the sliced onions, peppers, carrots, and baby marrow (zucchini) to the pan.
- Season the vegetables with aromat or salt and pepper.
- Cook the vegetables over medium heat for approximately 5-7 minutes, or until they acquire some color.
- Transfer the prepared béchamel sauce or cheese sauce to the pan, along with the boiled pasta. Stir to combine all the ingredients.
- Once fully incorporated, transfer the mixture to a baking dish and top it with cheese.
- Bake the dish at 200 degrees Celsius for about 10 minutes, or until the cheese turns golden.