One Pan Veggie Pasta
Equipment
Ingredients
Ingredients
tagliatelle pasta (dry)
275 g
tomatoes (fresh)
3 piece
eggplant (fresh)
1 piece
zucchini (fresh)
1 piece
onion (fresh)
1 piece
garlic cloves (fresh)
4 clove
tomato paste (concentrated)
1.5 tbsp
bone broth (liquid)
480 ml
cream (liquid)
200 ml
parmesan cheese (grated)
50 g
paprika (ground)
1.5 tsp
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
olive oil (liquid)
2 tbsp
parsley (fresh, chopped)
2 tbsp
Instructions
Sauté aromatics
Heat olive oil in a large pan over medium heat. Add sliced onion and minced garlic. Cook for 2-3 minutes until fragrant and onion becomes translucent.
Add vegetables and simmer
Add sliced eggplant, zucchini, tomatoes, paprika, salt and pepper. Add a splash of water, cover with lid and cook for 20 minutes until vegetables are soft.
Mash vegetables
Peel off tomato skins if desired. Mash all the vegetables together with a spoon to create a chunky sauce base.
Add tomato paste and herbs
Stir in tomato paste and cook for 1-2 minutes. Add chopped parsley and mix well.
Create sauce base
Pour in bone broth and cream. Bring to a simmer and stir to combine all ingredients.
Cook pasta in sauce
Add dry tagliatelle directly to the sauce. Cook, stirring occasionally, adding water if needed to keep pasta submerged. Cook until pasta is al dente, about 8-10 minutes.
Finish with parmesan
Remove from heat and stir in grated parmesan cheese until the sauce becomes glossy and creamy. Serve immediately with extra parmesan and optional chili oil.
Original recipe
Storage
Best served fresh, but can be refrigerated. Add a little water when reheating to restore creaminess.
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