Creamy vegetable ragout with pasta

Vegetable Ragout

We all love pasta, but always just serving it with the causual tomatoe sauce or pesto sometimes isn’t enough – I like to enjoy my pasta with much more vegetables than in those sauces. So I once thought ‘Why not try a vegetable ragout?’ So this is what came out of it 😉

You need: 

  • 150g dried pasta
  • 1 shalott
  • 1 courgette
  • 1 yellow ball pepper
  • 300g of tomato passata
  • 100ml single cream
  • some olives (best ones are those stuffed with dried tomatoes, but others will do as well)
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of dried thyme
  • 1 teaspoon of sugar
  • vegetable oil
  • salt
  • pepper

First clean the vegetables, dice the shallot and cut the rest of the vegetables in bite-sized pieces. Heat a big pot of water and cook the pasta for 10-12 minutes. Meanwhile, gently roast the dized shallot in a little oil, add the courgette and the ball pepper and fry all for about 5 mintues. Now add the tomato passata and the single cream and season with the herbs, salt and pepper. Let the ragout boil for about 3-5 mintues, then add the sugar. Season to taste with the herbs. Serve with the drained pasta.

Note: This dish serves 2 – 3 people. You can also enjoy the leftover the next day with some fresh bread instead of pasta or try to serve it with potatoes. You can use other vegetables as well of course!


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