This is an easy and hassle free recipe yet so yummy. You will get no complaints from all your well known meat lovers. This recipe serves 6 hungry adults.
Mixed Vegetables – Use you favourite vegetables, this guarantees you will actually enjoy the meal. I used 1 aubergine, 150g shiitake mushrooms, 2 red onions chopped medium size, 2 red bell peppers. I used shiitake mushrooms because they have less water than the traditional button mushrooms – I do not find them ideal for roasting (see cooking method below).
100g / half pack of Cavolo Nero roughly chopped – this is an Italian kale vegetable. If you cannot find it in you local store, feel free to use any kale vegetable or spinach.
500g of whole wheat fusilli pasta
Virgin olive oil
Salt and Pepper
Left over cooked pasta sauce – this is completely optional. I used the sauce because it was left over sitting pretty in the fridge and could not afford to throw it away.
Your favourite cheese – optional – I believe in substituting traditional ingredients with foods that you actually like to eat.
Pre-heat you oven to 230ºC.
Roughly chop up you favourite mixed vegetables.
In a bowl, mix a generous amount of olive oil, a tea spoon of paprika, a pinch of salt and pepper. The paprika will give a hint of hotness as well as add a vibrant colour to the vegetables.
Coat the mixed vegetables in the oil mix and roast in the oven for 20 minutes. Make sure not to overcook them – if they start to burn quickly, reduce the heat.
Cook your pasta following the cooking instructions on the pack.
Once the vegetables are done roasting, mix the vegetables with the pasta in the pot you cooked the pasta in. Add the chopped Cavolo Nero or kale of choice and cover for 2-5 minutes off the stove. If you have some left over cooked pasta sauce, this is the time to add it.
The hot mixed vegetables and the pasta will steam up the Cavolo Nero.
In the pot, set the pasta on the dining table or in the kitchen and call the crew to serve themselves 😉.
PS / I added some fresh mozzarella because I love it.