Description
Savory Symphony Pappardelle is a delightful and comforting pasta dish that combines tender pappardelle noodles with a rich vegetable and tomato sauce. Featuring a medley of sautéed vegetables like onion, bell pepper, mushrooms, and zucchini, this recipe is infused with fragrant basil and topped off with grated Parmesan cheese, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Ingredients
- 400g pappardelle pasta
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 200g mushrooms, sliced
- 1 zucchini, diced
- 400g canned tomatoes
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 50g grated Parmesan cheese
Instructions
- Cook the pasta: Cook the pappardelle pasta according to package instructions in salted boiling water until al dente, then drain and set aside.
- Sauté aromatics: In a large pan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
- Cook vegetables: Add sliced bell pepper, mushrooms, and diced zucchini to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables are tender but still retain some bite.
- Add tomato and seasonings: Stir in canned tomatoes, dried basil, salt, and black pepper. Mix well to combine all ingredients.
- Simmer the sauce: Allow the sauce to simmer gently for 10 minutes to let the flavors meld and the sauce thicken slightly.
- Combine pasta and sauce: Drain the cooked pasta if not already done and add it to the pan with the sauce. Toss gently to coat all the noodles evenly with the savory vegetable sauce.
- Serve: Serve the pasta hot, topped with a generous sprinkle of grated Parmesan cheese for a rich, savory finish.
Notes
- For a gluten-free option, substitute pappardelle with gluten-free pasta.
- Feel free to add chili flakes for a spicy kick.
- Add fresh basil instead of dried basil for a brighter flavor.
- To make it vegan, omit the Parmesan or use a plant-based cheese alternative.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
