RECIPE: Fusilli with Zucchini and Tomatoes (Vegan)

[Guest guest]

[not for competition - just for info ;=)]

 

Here's a favourite quick dish of ours. With good timing, it can all be ready in

10 mins. That's what I love about noodles!

 

This is not a Very Spicy dish, but it can be made more so with the assistance

of more chilies, of course. But this is how we like it - you can still taste the

'Italian-ness' of the dish with its fresh veg, but it rewards you with a bit of

a bite.

 

FUSILLI WITH ZUCCHINI AND TOMATOES (VEGAN)

 

(Serves 2 - easily increased for 4 to 6 or halved for one.)

 

120 gr Fusilli or other similar quick-cooking pasta

1 - 2 Tbsp olive oil

1/2 medium onion, finely chopped

3 cloves garlic, finely chopped

2 small fresh thai green chilies

2 small zucchini squash, halved lengthways and sliced across thinly

1/4 cup vegetable stock

8 or 10 cherry tomatoes, halved

kosher salt and freshly ground black pepper to taste

1/4 cup fresh chopped coriander/cilantro leaves plus sprigs for garnish

 

Set water to boil and cook pasta according to package instructions.

Meanwhile, prepare the vegetables, the onion first so that it can cook while

you prepare the rest.

 

Heat a large skillet and add the olive oil and the chopped onion, reduce heat

to medium and stirr now and then while you finish chopping the rest. When

onion starts to go golden, add the garlic and chilies, stirring and making sure

the garlic doesn't burn. Add zucchini, salt, a few grinds of black pepper, and

saute quickly, raising the heat, and mix well. To cook the zucchini, add the

stock and cover to steam briefly (a minute should do it). Uncover, add the

cherry tomatoes and the coriander leaves, and stir over high heat briefly to

heat the tomatoes through.

 

The pasta should be ready now. If not, remove vegetables from heat until it is.

 

Add drained pasta to the hot pan and stir. Garnish and serve immediately.

 

NOTE: We do this in about ten minutes - but it depends how hot your stove is.

At the point of adding the pasta, you can also stir in a couple of tablespoons

of

vegan creem cheez for a totally different texture.

 

Best, Pat ;=)