All-in-one creamy vegetable pasta (Diabetes)
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 40 minutes
- Servings 4 portions
- 2 tbsp hemp seeds
- 2 tbsp pine nuts
- 75 g brown onion (½ medium onion)
- 2 garlic cloves
- 6 sprigs fresh flat-leaf parsley, leaves only
- 4 sprigs fresh basil, leaves only, plus an extra 2 sprigs to garnish
- ½ red capsicum, deseeded and cut into pieces
- 100 g zucchini, cut into pieces
- 30 g extra virgin olive oil
- 400 g cherry tomatoes, cut into halves
- 200 g button mushrooms, cut into halves
- 25 g pitted Kalamata olives, rinsed and cut into halves
- 100 g cream cheese
- 100 g ricotta
- 300 g water
- 1 tbsp Vegetable stock paste, salt-free (see Tip)
- 200 g dried wholemeal spaghetti, broken into halves
- per 1 portion
- Calories 2100 kJ / 502 kcal
- Protein 14.5 g
- Carbohydrates 37.8 g
- Fat 29.5 g
- Saturated Fat 9.8 g
- Fibre 9.8 g
- Sodium 282.5 mg
Preparation
- Place hemp seeds and pine nuts into mixing bowl and dry roast 2 min/90°C/Reverse/speed 1. Transfer into a bowl and set aside.
- Place onion, garlic, parsley and 4 sprigs of basil leaves into mixing bowl, then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add capsicum, zucchini and oil, then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and sauté 5 min/120°C/Reverse/speed 1.
- Add tomatoes, mushrooms, olives, cream cheese, ricotta, water and stock paste, then cook 10 min/100°C/Reverse/speed 1.
- Add dried pasta and mix well with spatula to ensure pasta is completely submerged in the sauce, then cook 7 min/100°C/Reverse/speed 0.5 or until pasta is almost cooked. Transfer into a thermal serving bowl or other large bowl. Cover and set aside for 5 minutes to allow pasta to finish cooking.
- Divide pasta among four serving bowls, top with roasted seeds and nuts and remaining basil leaves and serve.
Tips & Tricks
For salt-free vegetable stock paste, please see recipe on Cookidoo®.
