One Pot Veggie Pasta

The partnership between RODI Home and Lume Brando is back in 2023 with 12 more recipes throughout the year. For January, Teresa Rebelo brings us a comforting, practical, and healthy one-pot recipe – One Pot Veggie Pasta – that will delight the whole family during the cold winter days.

In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.

Ingredients (serves 4)

240 g whole wheat penne pasta
1 large onion, chopped
3 garlic cloves, chopped
1 carrot, grated
½ red pepper, diced
¼ yellow pepper, diced
¼ green pepper, diced
1 bay leaf
350 ml tomato passata
500 ml vegetable stock (preferably homemade or organic)
½ cup of white wine or Port wine
A drizzle of olive oil
A pinch of salt and freshly ground black pepper
Parmesan cheese and oregano to serve

RODI products used in the preparation of this recipe:
Kitchen sink: Fusion 100
Tap: Line MN 1011
Accessories: Glass chopping board and Plastic colander

Method

Heat the olive oil in a large pan over medium heat and cook the onion until is translucent.
When the onion starts to turn translucent, add the chopped garlic, the bay leaf, and the grated carrot. Leave to cook until the carrot is tender.
Add the penne pasta and the peppers. Mix well and season with salt and freshly ground black pepper.
Splash with white wine or port. Let it simmer, stirring from time to time.
Remove the bay leaf and add the tomato passata, stirring well.
Finally, add the vegetable stock, stir, taste and season again.
Bring back to a boil, then reduce the heat and cook, covered, for about 20 minutes (more or less time depending on the brand of pasta you are using and how you like it cooked: al dente or more cooked). Stir from time to time, checking the cooking point of the pasta. If you think it is running out of sauce, add a little boiling water, adjusting the seasoning if necessary.
Serve the pasta with a sprinkle of oregano and slices of parmesan cheese.