Roasted Veggie Tagliatelle
Description
Roasted Veggie Tagliatelle is a versatile dish that you can adapt to your taste, incorporating your favorite vegetables and seasonings for a delicious and nutritious meal.
Ingredients
- 9 ounces tagliatelle
- 1 zucchini
- 1 red onion
- 1 bell pepper (red or yellow)
- 2 cloves garlic (minced)
- 2 tablespoons panko bread crumbs
- 1 can diced tomatoes
- 1/4 cup crème fraiche
- 1 bouillon cube (vegetable)
- 1/2 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon chilli powder
- 1/4 cup fresh basil (chopped)
- Olive oil
- Salt and pepper
- Parmesan cheese
Instructions
Preheat your oven to 425F/220C.
Cut the zucchini and onion to 1/2 inch thick halfmoons. Cut the pepper into thin strips. Place them in a lined baking sheet drizzle with olive oil season with salt and pepper and bake for around 20 minutes.- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Save 1/2 cup pasta water.
- In a large pan heat up some olive oil. Add the bread crumbs and minced garlic. Cook until golden.
- Heat up some olive oil in a large pan. Add the diced tomatoes, pasta water, bouillon cube, oregano, garlic powder, paprika, and chilli powder. Season with salt and pepper let simmer for 2-3 minutes.
Add the crème fraiche, basil, and the cooked pasta. Stir together.
Serve topped with the roasted veggies, parmesan cheese, and bread crumbs. Enjoy!
Tips
- If you have the time and resources, consider making fresh pasta from scratch, but store-bought tagliatelle works well too.
- Look for good-quality olive oil, tomatoes, and Parmesan cheese.
- To ensure even cooking, slice your vegetables into uniform pieces. Aim for bite-sized or slightly larger pieces. This will help the vegetables roast evenly and prevent some from overcooking while others are undercooked.
- Season your sauce and pasta generously with salt and freshly ground black pepper. Proper seasoning is key to bringing out the flavors.
- After cooking the tagliatelle until al dente, toss it in the tomato sauce. This ensures the pasta absorbs the flavors of the sauce.
- If you're enjoying this dish with wine, consider a red wine from Tuscany, like Chianti or Sangiovese, to complement the flavors.
- Feel free to add other ingredients like toasted pine nuts, capers, or grated lemon zest for extra flavor and texture.
- If you have leftovers, store them in an airtight container in the refrigerator. Reheat in a pan with a little olive oil or in the microwave, but keep in mind that the texture of the roasted veggies may change upon reheating.
Tagliatelle, roasted veggies