Basil Roasted Vegetable Pasta
A pasta dish featuring handmade tricolor rolled noodles with oven-roasted vegetables, dressed in olive oil and aromatic herbs.
Ingredients
Handmade three-color rolled noodles
Red bell pepper (seeded, washed, and cut into small pieces)
Yellow bell pepper (seeded, washed, and cut into small pieces)
Fresh mushrooms (washed and cut into small pieces)
Eggplant (stem removed, washed, and cut into small pieces)
Salt (Seasoning A)
a pinch
Italian mixed herbs (Seasoning A)
1/2 tsp
Olive oil (Seasoning A)
2 tbsp
Chopped onion
Minced garlic
Basil leaves (washed)
Olive oil (for stir-frying)
1 tbsp
Salt (Seasoning B)
to taste
White pepper powder (Seasoning B)
to taste
Salt (for boiling noodles)
1 tsp
Instructions
1
Preheat the oven
Preheat the oven to 175°C with top and bottom heat.
2
Roast the vegetables
Seed, wash, and cut the red and yellow bell peppers; wash the mushrooms; remove the stem and wash the eggplant. Cut all of them into small pieces and place them in a baking dish. Add Seasoning A and toss to coat evenly, then bake in the preheated oven for about 6 minutes until the surfaces are slightly charred. Remove and set aside.
3
Boil the noodles
Fill a pot with water and bring it to a boil over medium heat. Add 1 tsp salt, then add the handmade three-color rolled noodles, stirring as they cook. Once the water returns to a boil, reduce the heat to low and continue cooking for about 10 minutes. Remove and set aside, draining off the water.
4
Stir-fry and season
Heat 1 tbsp olive oil in a flat pan over medium heat. Add the chopped onion and minced garlic and stir-fry until fragrant. Add the roasted vegetables from Step 2 and toss briefly, then add the washed basil leaves and the boiled three-color rolled noodles, stir-frying until well combined. Finally, add Seasoning B and mix evenly, then plate and serve.
