Ingredients
Herb & Garlic Pasta with Vegies
- 1 portion Herb & Garlic Dip (recipe from EDC)
- 1 carrot
- 1 Capsicum
- 750 g water
- 1 tablespoon vegie stock
- 100 g frozen peas
- 100 g Frozen Corn
- 400 g pasta
- grated parmesan to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Prepare Herb and Garlic Dip as per EDC instructions
Roughl chop capsicum and carrot. Place into Tmx and grate for approx 3-5 secs on speed 5/6.
Scrape down sides of bowl and add dip, vegie stock and 550g water. Cook for 10mins on 100deg reverse speed 1.
Add pasta, peas and corn and extra 200g water then cook for further 10 mins 100 deg reverse speed 1.
Pour into thermoserver to rest then dish up and add some grated Parmesan to taste.
Herb and Garlic Pasta with Vegies
Tip
I had limited vegies in fridge at the time I made this. I would consider adding mushrooms, zucchini and celery as well if you have them.
I threw this together to use up the dip I had made for an afternoon tea which I overcatered for. We wouldn't have used it otherwise and I didn't want to throw it out.
Thermomix Model
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Recipe is created forTM 31
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Comments
Great, easy recipe! Fam loved it. I used cheddar cheese spread for the dip recipe as I had no Philly, and it turned out to be a really flavoursome sauce.
Very yummy. I added mushrooms instead of corn. I had to add a bit more water and cooked an extra 3min 30 sec as pasta was a bit undercooked. I also cooked at 90degrees the first time then 100 for 1/2 of time when the pasta was cooking. Good use of the dip, it's one of my faves.
Not bad at all, next time I'll add chicken!
Sorry about that. It should be 100 deg.
Yummy! I added olives at the end of the cooking and swapped the carrot with zuchinni.... I cooked the first stage at 90deg and second stage at 100deg, but next time would cook both at 90deg. Thanks for sharing.
Great recipe, but gives no temperature to cook on ?