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Fresh vegetable pasta with crunchy vegetables and parsley
Vegetable pasta served with fresh carrots, celery, peas, and parsley.

Vegetable pasta

Author: Flavelo
Recipes Main Courses

The beauty of this dish lies in the play of textures: the resilience of the al dente pasta meets the crunch of the flash-fried vegetables. The secret is in the timing and temperature; we don't steam the vegetables, but heat-treat them suddenly at high heat so the sugars in them caramelise on the surface while the inside remains fresh.

🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot for cooking pasta
  • Wide frying pan or wok for vegetables
  • Colander
  • Kitchen tongs for serving
  • Sharp knife for slicing

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the vegetables: cut the carrot into matchstick-thin strips (julienne), the courgette and pepper into similarly sized pieces, and the garlic into thin slices.

Tip: Vegetables cut to the same size cook through at the same time, so one won't be mushy while the other is still raw.
2 ✓

Put water on to boil. When rolling, salt generously, and cook the pasta for 1 minute less than indicated on the package (al dente).

Tip: The pasta softens further in the hot pan and on the plate from residual heat.
3 ✓

While the pasta cooks, heat the olive oil in a wide frying pan over medium-high heat, and throw in the carrot. Fry for 2-3 minutes until the edges start to get some colour.

Tip: Carrot tissues are harder, so they need the most time to soften (pectin breakdown).
4 ✓

Add the pepper and courgette to the carrot, then continue to fry, shaking, for 3-4 minutes. It is ready when the vegetables' colour is vibrant and they are fragrant.

Tip: Do not salt at the beginning! Salt draws water out of the vegetables, which would make them start to steam instead of fry (osmosis).
5 ✓

At the very end, add the garlic, and fry for a further half minute until you smell its aroma.

Tip: Due to its high sugar content, garlic burns in moments and becomes bitter, which is why it goes in last.
6 ✓

Toss the drained pasta (along with a little cooking water) into the vegetables. Season with salt, pepper, and sprinkle with torn basil. Stir thoroughly so the flavours meld.

Tip: The starchy cooking water and oil form a creamy emulsion on the surface of the pasta, which holds the spices better.

Recipe FAQ

What if the pasta is too dry?
Cream it back up with the pasta cooking water set aside at the end of cooking. The starch in it helps hold the sauce together.
Can I use frozen vegetables?
Yes, but thaw and pat dry before frying, otherwise they will just boil in their own juice, not brown.

Ingredients

  • 250 g Dry pasta (e.g. penne or fusilli)
  • 1 pc Young courgette
  • 2 pcs Medium carrots
  • 1 pc Bell pepper
  • 2 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 bunch Fresh basil