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Gluten-free vegetarian mafaldine alle basilica with Mediterranean sauce

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.


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