Saturday, March 12, 2011

Fusilli with roasted mushrooms, zucchini & tomato with herbed oil

I made this pasta using my lovely Galric & Herb infused Olive oil!!! The best part about this pasta is that it can be tossed up in a jiffy J ( literally) it’s Yummylicious!!! and is very light compared to the  pasta’s with a heavy sauce, that make you feel quite full.


250 gms Dried durum wheat fusilli pasta (I used waitrose pasta)
100 gms mushrooms
1 Small yellow/green Zucchini
Some chopped basil & oregano
1 tsp Balsamic Vinegar
2 tsp Parmigiano Reggiano  (you can increase the quantity of cheese if you like, I also added a handful of gouda cheese)
Salt to taste


·         Boil the pasta till al dente as per the packet instructions.
·         Grill/pan fry the tomatoes, zucchini & mushrooms with one teaspoon of herbed olive oil & balsamic vinegar. The tomatoes should be grilled separately. Remove their skin and deseed before chopping once they are grilled.
·         Now transfer the grilled veggies to a larger pan add some salt then add the boiled pasta, add rest of the herbed oil (you can also add the garlic & chilli flakes from the oil) sprinkle cheese and chopped fresh herb.
·         Turn off the heat and serve

The pasta tastes great with some warm garlic bread J

No comments:

Post a Comment