Ingredients

• 100g aubergines
• 100g zucchini
• 100g carrots
• 100g mushrooms
• 100g bell peppers
• 50g celery
• 50g leeks
• 2 tbsp olive oil
• 20g garlic, chopped
• 50g onion, chopped
• 75ml white wine
• 1 tbsp of each chopped fresh dill, mint and basil
• Fresh seasoning
• 100g cherry tomatoes, halved
• 1 kg Mafaldine alle basilica pasta (gluten-free)

Method

Start this recipe by cooking the pasta in a large pan of salted boiling water. Meanwhile, chop all the vegetables into cubes. Heat the olive oil in a large deep pan and cook the vegetables together for 5 minutes. Add in the wine, herbs and season well with salt and pepper. Continue to cook for another minutes before adding the cherry tomatoes. Cook for just a few more minutes, then add the cooked pasta and mix together well.