Tomato Pasta with vegetables and feta from A Taste of Vegetarian Pge 72

[judydawn]

After dingdonny mentioned this recipe yesterday I decided to make it myself. Made a few changes - added the chopped mushrooms and red capsicum at step 2 after the onions, carrot and garlic had been chopped.  Only chopped them for 2 sec/speed 5. Because a can of tomatoes is 400g not 500g, I added 100g extra water and I only had 230g pasta which turned out fine in the end. The full quantity of 350g would have made it too thick for our liking. I had intended cooking some pork loin steaks in a pan to go with this meal but then decided to steam the meat in the varoma tray when the vegies were put in place in the varoma dish. At the end of the cooking time I cut the pork (you could use chicken instead) into dice and added it to the pasta along with the vegies/feta mixture.  Left to sit for 5 minutes in the thermosaver - photo taken in the thermosaver to show how much this recipe made, serves 6 easily. I didn't use all the spices mentioned and cut down the quantity of those I did use. 
Not a bad meal all up, very easy to put together and I expect it will taste even better tomorrow night. 

[cookie1]

Thanks Judy. I am notorious for changing things. Then when I make it the next time I can't work out why it is different.

[cathy79]

One of my customers raved about this recipe, so I thought I'd better try it.  We really enjoyed it, and I (almost) followed the recipe.

The Fetta melted over the vegies very nicely, and added a nice element to the dish.

It's a great base recipe that you could do lots of different things to, which is the sort of recipe I like.  Probably shouldn't highjack a vegetarian recipe, but this was very nice with bacon in it, and I think you could steam some chicken or other meat to add or have as a side too.

[cecilia]

This recipe (just as given in the book) went down very well at two cooking classes I've attended.  It is not your usual basic pasta dish and the use of Varoma leads to large servings.  Well worth trying!

[Slice of Health]

It's only the two of us so I tweaked the recipe similar to Judy to cut down on size. We thought it was 'ok' but the pasta wasn't al'dente  so won't rush to make it again. I do, however love the idea of adding the pasta to the sauce for an all in one meal so perhaps will try again with less cooking time for a firmer pasta... If this is possible with TMX or does it always turn out softer by cooking it in the sauce?  my spirals weren't spirals any more and had softened to strands...