Pâtes aux légumes rôtis

Végétarien

avec mozzarella fraîche aux herbes

8 min

Difficulté: 2/3

Italienne

Ingrédients : Tomates broyées (tomates broyées, purée de tomates, pâte de tomates, eau, tomates en dés, oignon, ail, sel, sucre, acide citrique) • Courgette • Fusilis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Poivron • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Épinards • Persil • Mélange d'épices aux herbes italiennes (sel, oignon déshydraté, ail déshydraté, herbes, sucre, oignon en poudre, ail en poudre, huile de canola, dioxyde de silicium) (sulfites) • Ail.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Passoire

Plat de cuisson de 20x20 cm

Tags

Végétarien

Climate-conscious

Ingrédients

Fusilli

170 g

Bocconcinis

100 g

Parmesan, râpé grossièrement

0.25 cup

Tomates broyées à l'ail et aux oignons

1 unit(s)

Poivron

1 unit(s)

Bébés épinards

28 g

Gousses d'ail

1 unit(s)

Persil

7 g

Courgette

1 unit(s)

Mélange d’épices aux fines herbes italiennes

5 g

Poivre

0.125 tsp

Sel

0.375 tsp

Sucre

0.5 tsp

Beurre

1 tbsp

Huile

1 tbsp

Preparation

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Bring a large pot of salted water to a boil over high.
Meanwhile, core, then cut pepper into 1/2-inch pieces.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
To an unlined baking sheet, add peppers, zucchini, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to combine.
Roast veggies in the middle of the oven for 12-14 min, stirring halfway through, until tender.

Meanwhile, roughly chop parsley.
Peel, then mince or grate garlic.
Cut or tear mozzarella into 1/2-inch pieces. Pat dry with paper towels.
To a small bowl, add mozzarella, garlic, half the parsley and 1/4 tsp (1/2 tsp) salt. Season with pepper, then toss to coat.

To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water.
Strain fusilli, then return to the pot, off heat.

Meanwhile, heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then remaining Italian Herb Spice Blend. Cook for 30 sec, stirring often, until butter melts.
Add crushed tomatoes and 1/2 tsp (1 tsp) sugar. Bring to a simmer.
Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce reduces slightly.
When veggies are done roasting, turn the oven to high broil.

To the pot with fusilli, add sauce, spinach and roasted veggies.
Season with salt and pepper, then toss to combine for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add some reserved pasta water, 1-2 tbsp at a time, if you like.)
Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 servings).
Top with marinated mozzarella and Parmesan.
Broil in the middle of the oven for 4-5 min, until cheese melts and begins to brown.