Thursday, August 13, 2009

Penne con vegetable bolognese

This recipe came to together as I wanted to make pasta yesterday and use up some vegetables as well. I also wanted to have a change from the usual tomato sauce. It turned out to be a big hit in my house and has been requested again.


- 1 packet penne pasta
- ½ eggplant, cubed
- 2 small carrots, peeled and cut
- 1 red bell pepper, cubed
- 1 medium onion, chopped
- 1 ½ cups vegetable stock/ bouillon
- Handful Italian parsley leaves
- 1 Tsp. Cumin seeds
- ½ Tsp. Coriander powder
- 1 Tsp. Red pepper powder
- 1 Tsp. Cumin powder
- 1 Tbsp. Tomato paste
- 2 generous Tbsp. Mascarpone creme
- Salt to taste
- 2 Tbsp. Olive oil


Place eggplant, carrots and bell pepper in a food processor and chop finely. In a large pan heat olive oil and add cumin seeds and onions. Fry till the onions are translucent. Add the vegetables and fry for 2-3 minutes with occasional stirring. Add the vegetable stock/ bouillon, spice powders and salt. Mix well and cover. Let simmer for some minutes.
In the meantime cook pasta according to packet directions.
Stir in the tomato paste and cook for some more minutes. Add the Mascarpone crème and parsley. Mix well and cook for 2 more minutes. Mix pasta and sauce together and serve.
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Mohit said...

We tried this recipe last night and it turned out really good. So far pasta meant boiled past with Prego sauce. Light, tasty and healthy dish.

Kaya said...

Mohit, so happy to know it turned out good :-)...!!!

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