Veggie Pasta Recipe

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

I present the great Veggie Pasta Recipe to you in this Wiki article.

The simple preparation in combination with herbs and pesto sauce is a real hit.

Here you can get to know a wonderful vegan taste experience.

You might just discover your new favorite recipe 🙂

Learn many professional chef tips and tricks for preparing the delicious vegetarian pasta and conjure up this dish for your loved ones.

The step-by-step photos guide you through the preparation and create a successful cooking experience.

1. Recipe Veggie Pasta

Before you cook the noodles, please prepare and finish all the other components.

This is how you get to a great dish in a relaxed manner. I wish you good luck!

Veggie Pasta

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 1052

Total Time 50 Min.

Preparation Time 40 Min.

Cook Time 0 Min.

Simple instructions for preparing pasta with vegetables.

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Ingredients

basil sauce
100	ml	basil pesto (- See the pesto preparation instructions)
herb crisps
10	leafs	basil (- Fresh basil)
10	piece	fresh rosemary (- Fresh rosemary)
1	tsp	Sunflower oil (- Use heat-resistant oil!)
1	tbsp	primal salt (- I use Himalayan salt or ancient salt)
vegetables
10	piece	Mushrooms (- Cut into quarters or slices)
1	piece	fennel (- I cut into thin slices)
1	piece	bell pepper red (- I cut into small pieces)
1	piece	Zucchini (- Cut into small pieces without seeds)
100	g	fine green beans (blanched or white beans from the jar)
4	pinches	black ground pepper (- Here I use black pepper)
pasta
2	tbsp	Olive oil
300	g	spaghetti (- From Barilla or De Cecco)
60	g	parmesan (or Pecorino (sheep’s cheese))

Instruction

Prepare basil sauce

Finely mix the basil pesto in a mixer to a basil sauce and place in a glass ready to serve.

Prepare herb chips

Fry the herbs in hot oil, putting a lid on when you put the herbs in, as the fat will splatter.

Place the crispy fried herbs on kitchen paper and season with salt.

Prepare herbs for serving.

Prepare beans

Wash the beans, remove the tips, blanch in boiling salted water until al dente.

Cool the beans in ice water or under cold running water.

Chop the beans and set aside.

Prepare zucchini

Wash zucchini, dry, deseed and cut into small pieces if desired.

Prepare peppers

Halve the peppers, deseed, clean and cut into small cubes.

Prepare fennel

Wash the fennel, dry, trim and cut into thin strips.

Prepare mushrooms

Wash the mushrooms quickly or brush them dry.

Quarter or eighth the mushrooms depending on their size.

Fry the mushrooms in a pan over high heat with a little oil.

Prepare vegetables

Add zucchini pieces, pepper pieces and fennel and continue to sauté over high heat.

Finally add the beans.

Season the vegetables with salt and pepper and set aside for serving.

Cooking pasta

Set up a large pot of water, I cook 300 g of pasta in approx. 5 l of water.

When the water is boiling add the salt and olive oil.

Pasta pesto

Mix the cooked spaghetti in portions with the vegetables and basil sauce and arrange on warm plates.

Serve

Arrange and decorate the vegetable spaghetti attractively on hot plates.

Add the crunchy herbs and freshly grated parmesan and serve.

Category

All Recipes by German Chef Thomas Sixt

Vegetarian Recipes

Courses

Pasta Recipes

Spaghetti Recipes

Cousine

Mediterranean Recipes

Keyword

Easy Recipes

Gluten Free Recipes

2. Overview of Calories (kcal.) and Nutritional Values

3. Variants Tips for Delicious Vegetable Pasta

Suitable for the season and for variety you will find some suggestions for variants here 🙂

3.1 Types of Pasta

You can prepare this dish with different types of pasta. I personally like pasta without eggs best with vegetables.

3.2 Vegetables

You can buy seasonal vegetables and combine them however you like.

In addition to the preparation in the pan, the preparation in the pan offers itself.

Broccoli, cauliflower, squash, carrots, parsley roots and leeks all cook conveniently on the baking sheet in the oven.

I prefer to blanch vegetables like green beans and celery on the stove, these vegetables are unsuitable for the oven.

3.3 Sauce Variants

You can serve this pasta with or without pesto sauce.

What is a pesto sauce?

Very easily:

Normal basil pesto is slightly chunky, for the pesto sauce I mix all the ingredients very finely in a blender.

The result is a wonderful green fine herb sauce.

Discover more pesto variants:

Here you will find the preparation of basil pesto .

You can also prepare these vegetable noodles with wild garlic pesto in spring.

The pesto prepared with carrot greens is a particularly exciting thing!

Prepare the pesto sauce in a smoothie blender.

This pasta is magical thanks to the combination of herb chips,
Basil sauce and vegetables an incomparable taste experience!

Ingredients combination tip from chef Thomas Sixt

4. More Cooking Tips

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