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Veggie Pepperoni Farfalle
2013-08-06
https://www.metro.ca/userfiles/image/recipes/farfalle-veggie-pepperoni-1865.jpg
PT30M
PT30M
PT1H00M
Boil pasta in salted water and drain as per package directions.In large saucepan, sauté onion in olive oil over low heat for 2 minutes. Add Yves Veggie Pepperoni and sauté for 3 minutes. Add fennel, squash and sauté another minute.Add thyme and red pepper, increase heat to medium high and cook for 2 minutes. Add wine, bring to a boil and cook 1-2 minutes.Stir in stock, bring to a boil, and add broccoli. Cook until just tender, 2-3 minutes.Mix in pasta and cook 1 minute. Season to taste. Serve with freshly grated parmesan or peccorino cheese, if desired.
3
Veggie Cuisine
0
0
0
0
3 cups (750 mL) dry farfalle or bow tie pasta
1 1/2 Tbsp. (12 mL) olive oil
1 cup (250 mL) onion sliced lengthwise into thin strips
6 slices veggie pepperoni cut into thin strips
1 cup (250 mL) fennel or zucchini cut into thin strips
3/4 cup (190 mL) butternut squash 0.5 cm (1/4 in.) dice
1 tsp. (5 mL) fresh thyme
1/2 red pepper, julienne
1/3 cup (80 mL) de-alcoholized wine or white wine
3/4 cup (190 mL) vegetable stock
1 1/2 cup (375 mL) broccoli or rapini cut into florets
sea salt and freshly ground pepper
Freshly grated parmesan or peccorino cheese (optional)
Veggie Pepperoni Farfalle
3
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
3 cups
(750 mL)dry farfalle or bow tie pasta
-
1 1/2 Tbsp.
(12 mL)olive oil
-
1 cup
(250 mL)onion sliced lengthwise into thin strips
-
6
slices veggie pepperoni cut into thin strips
-
1 cup
(250 mL)fennel or zucchini cut into thin strips
-
3/4 cup
(190 mL)butternut squash 0.5 cm (1/4 in.) dice
-
1 tsp.
(5 mL)fresh thyme
-
1/2
red pepper, julienne
-
1/3 cup
(80 mL)de-alcoholized wine or white wine
-
3/4 cup
(190 mL)vegetable stock
-
1 1/2 cup
(375 mL)broccoli or rapini cut into florets
-
sea salt and freshly ground pepper
-
Freshly grated parmesan or peccorino cheese (optional)
Preparation
Boil pasta in salted water and drain as per package directions.
In large saucepan, sauté onion in olive oil over low heat for 2 minutes. Add Yves Veggie Pepperoni and sauté for 3 minutes. Add fennel, squash and sauté another minute.
Add thyme and red pepper, increase heat to medium high and cook for 2 minutes. Add wine, bring to a boil and cook 1-2 minutes.
Stir in stock, bring to a boil, and add broccoli. Cook until just tender, 2-3 minutes.
Mix in pasta and cook 1 minute. Season to taste. Serve with freshly grated parmesan or peccorino cheese, if desired.
Source :
Veggie Cuisine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
