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Gluten-free vegetarian mafaldine alle basilica with Mediterranean sauce
Serves:
2012-10-14
Ingredients
- 100g aubergines
- 100g zucchini
- 100g carrots
- 100g mushrooms
- 100g bell peppers
- 50g celery
- 50g leeks
- 2 tbsp olive oil
- 20g garlic, chopped
- 50g onion, chopped
- 75ml white wine
- 1 tbsp of each chopped fresh dill, mint and basil
- Fresh seasoning
- 100g cherry tomatoes, halved
- 1 kg Mafaldine alle basilica pasta (gluten-free)
Method
Start this recipe by cooking the pasta in a large pan of salted boiling water. Meanwhile, chop all the vegetables into cubes. Heat the olive oil in a large deep pan and cook the vegetables together for 5 minutes. Add in the wine, herbs and season well with salt and pepper. Continue to cook for another minutes before adding the cherry tomatoes. Cook for just a few more minutes, then add the cooked pasta and mix together well.
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