Penne and Vegetables

Ingredients

• 3 sprigs fresh flat-leaf parsley (leaves only)
• 0.5 brown onion (approx. 60 g, cut into halves)
• 30 g extra virgin olive oil
• 2 garlic cloves
• 40 g bacon (cut into pieces (1 cm); optional)
• 800 g water
• 1.5 tsp salt
• 1 tbsp tomato paste
• 100 g eggplant (cut into cubes (1 cm))
• 100 g zucchini (cut into cubes (1 cm))
• 100 g carrots (cut into cubes (1 cm))
• 100 g cherry tomatoes (cut into quarters)
• 350 g penne pasta

Steps

1. 1

   Place parsley leaves into the mixing bowl and chop 3 sec/speed 7. Transfer to a small bowl and set aside.

2. 2

   Place onion, olive oil, and garlic into the mixing bowl and chop 3 sec/speed 5.

3. 3

   Add bacon (if using) and sauté 3 min/120°C/speed 1.

4. 4

   Add water, salt, tomato paste, eggplant, zucchini, carrots, and cherry tomatoes, then cook 8 min/100°C/reverse/speed soft.

5. 5

   Add penne pasta through the hole in the mixing bowl lid and cook for the time indicated on the pasta package/100°C/reverse/speed soft, or until al dente.

6. 6

   Transfer the pasta and vegetables to a large serving bowl, garnish with reserved chopped parsley, and serve immediately.

Notes

This recipe is designed for Thermomix (TM7, TM6, or TM5). Ensure the eggplant, zucchini, and carrots are cut into uniform 1 cm cubes for even cooking.

Nutrition per serving

• main
• pasta
• vegetables
• Thermomix
• easy
• dinner
• healthy