Pasta with vegetables from the garden

Updated: Sep 5

This recipe was made for the DiscoCook held at ACANAC 2022, for the camp hikers.

  1. Easy to make at home and on campsites, even with few utensils

  2. Inexpensive - a simple meal of fresh vegetables and pasta appeals to many palates and is easy on the wallet

  3. Sustainable - vegetarian and locally grown vegetables

  4. Nutritionally balanced

  5. Tasty

Prep time: 15 minutes


Total time: 1 hour


Portions: 10 Servings


Ingredients

  • 1 kg fresh tomatoes

  • 2 tins of peas

  • 800 g aubergine

  • 3 large carrots

  • 3 large onions

  • 1 bunch parsley

  • 1 kg tortiglioni pasta

  • 400 g grated cheese

  • Olive oil

  • Salt

  • Water

Tools

  • 1 cooker with 2 burners

  • 2 large pots

  • 1 large frying pan

  • 1 vegetable knife

  • 1 grater (optional)

  • 1 spoon for stirring

  • 1 fork to turn the aubergines

Preparation

  1. Bring a pan of water to the boil

  2. Peel the onion and carrots (you can just scrape the skin off the carrots)

  3. Cut the tomato into small cubes and remove the stem

  4. Chop the parsley

  5. You can either peel the tomatoes or use peeled tomatoes; as it takes some time to peel the fresh tomatoes, we chose to leave the skin on

  6. In the biggest pan, heat the olive oil, add the chopped vegetables (onion, carrot, tomato and parsley) and fry for about 15 minutes over medium heat, with the lid on

  7. Add salt and pepper to taste (watch the amount of salt, don't overdo it!)

  8. For those who like peas: add the drained peas to the pan which is stewing and cook for about 15 minutes more; we used tinned peas, but you can use fresh or frozen peas - these are very practical and keep fresh for a long time

  9. Add boiling water to the pan with the stew and add the pasta

  10. Leave to cook for about 15 minutes, checking that the consistency of the pasta is to your liking - "al dente"

  11. Cut the aubergines into slices about 1 cm thick and season with coarse salt

  12. Put a drizzle of olive oil in the frying pan and heat on low heat

  13. Fry the aubergines, a few slices at a time, turning them over so that they fry on both sides

  14. The aubergines are ready when they are golden brown

  15. To serve, place the pasta in the vegetable sauce (with or without the peas) and place the fried aubergines on top

Additional information

An effective way to peel fresh tomatoes is to scald them, i.e. by placing the tomatoes in boiling water briefly and then removing them from the water. The skin of the tomato will come off easily. Peas are a good source of vegetable protein, ideal for those who follow a vegetarian regime, or even for those who want to include more sources of vegetable protein to their diet. Those who do not like peas can choose to add another source of protein to their plate: another legume, or even an animal protein (chicken or turkey, for example). But remember, it is important to reduce our consumption of animal protein to reduce the carbon footprint of our diet.

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