Esta massa de legumes é a refeição perfeita para um dia de semana agitado. Rápida, colorida e cheia de vitaminas, é uma forma deliciosa de aproveitar os vegetais que tem no frigorífico. Um prato simples, cozinhado num só tacho, que agrada a toda a família e fica pronto em minutos.

Ingredientes

  • 1 Alho Francês (parte branca)
  • 1/2 Pimento Vermelho
  • 1/2 chávena de milho
  • 1 cenoura
  • 2 dentes de alho
  • 1 fio de azeite
  • 250g de massa
  • 1 c.s. de manteiga
  • 1 c.s. paprika
  • Sal
  • Pimenta
  • Oregãos secos
  • Queijo Parmesão

Preparação

  1. Pique os dentes de alho, e corte as cenouras, o alho francês a cenoura em rodelas. Corte o pimentão em tiras. Reserve.
  2. Aqueça um tacho com um fio de azeite e salteie os legumes. Quando começarem a dourar, junte a paprika e água suficiente para cozer a massa. Deixe a água ferver e junte a massa.
  3. Quando estiver cozinhada tempere de sal e pimenta, junte os oregãos e a manteiga e reserve 2 minutos. Sirva com queijo parmesão ralado.

For a vibrant and easy weeknight meal, here is the English version.

One-Pot Vegetable Pasta

This one-pot vegetable pasta is the ultimate solution for a quick, healthy, and flavour-packed weeknight dinner. The beauty of this dish lies in its simplicity; everything, including the pasta, cooks together in a single pot, which not only saves on washing up but also allows the pasta to absorb all the delicious flavours from the vegetables and seasonings as it cooks.

It’s a wonderfully colourful and versatile meal, perfect for using up whatever vegetables you have on hand. The sweetness of the carrot and corn pairs beautifully with the savouriness of the leek and red pepper, all brought together with a hint of smoky paprika and fragrant oregano. The final touch of butter and Parmesan cheese creates a light, glossy sauce that coats every piece of pasta.

Feel free to adapt this recipe to your liking. Courgette, broccoli florets, or a handful of spinach stirred in at the end would all be fantastic additions. For a protein boost, you could add some chickpeas or a can of cannellini beans along with the pasta, or top the finished dish with some grilled chicken or halloumi.

Ingredients

  • 1 leek (white part only)
  • 1/2 red bell pepper
  • 1/2 cup sweetcorn
  • 1 carrot
  • 2 cloves of garlic
  • A drizzle of olive oil
  • 250g pasta (like fusilli or penne)
  • 1 tbsp butter
  • 1 tbsp paprika
  • Salt
  • Pepper
  • Dried oregano
  • Grated Parmesan cheese, to serve

Method

  1. Finely chop the garlic, slice the carrot and leek into rounds, and cut the bell pepper into strips. Set aside.
  2. Heat a drizzle of olive oil in a large pot over a medium heat and sauté the prepared vegetables (leek, pepper, carrot) and the sweetcorn. Once they begin to turn golden, stir in the paprika.
  3. Add enough water to the pot to cook the pasta, bring it to a boil, then add the pasta itself.
  4. Once the pasta is cooked through, season with salt and pepper. Stir in the dried oregano and the butter, then cover and let it rest for 2 minutes.
  5. Serve immediately with plenty of grated Parmesan cheese.