One pan creamy vegetable pasta
Spain on a Fork · ♥ 1.5K likes · 43.8K views · 7 min video
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
- 1 whole onion
Heat a large fry pan over medium heat with 45 ml of extra virgin olive oil.
- 5 cloves garlic
- 1 whole red bell pepper
- 1 whole zucchini
Finely chop the onion, roughly chop the garlic, cut the red bell pepper into bite-sized pieces and the zucchini into 1 cm half moons.
Add them to the hot pan and mix continuously so they sauté evenly without browning, 3 to 4 minutes.
- 120 ml dry white wine
- 2 g dried oregano
- ½ g dried thyme
Add the white wine, the oregano and the thyme, turn up to high and simmer 2 to 3 minutes until the alcohol cooks off.
- 120 g tomato sauce
- sea salt
- black pepper
Add the tomato sauce, season with sea salt and black pepper, mix and simmer about 3 minutes until slightly thickened.
- 720 ml vegetable broth
Add the vegetable broth and bring to a boil.
After 8 to 9 minutes, about 3 to 4 minutes short of al dente, put the lid on and lower to low-medium for another 3 to 4 minutes until al dente.
Remove the lid and the pan from the heat and let the pasta cool 2 to 3 minutes.
Stirring in room-temperature Greek yogurt
- 150 g plain Greek yogurt
Stir in the room temperature Greek yogurt, season it with black pepper and mix until well combined.