Hayden Quinn COOK · TV PRESENTER · FOOD ADVENTURER

BBQ · Vegetarian

22 November 2019

Easy Vegetarian Pasta

First published in delicious.

This super simple, creamy, grilled vegetable pasta is a hit in our house every summer.

Serves
4
Prep
20 mins
Cook
25 mins
Difficulty
Easy
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Easy Vegetarian Pasta, recipe by Hayden Quinn

Ingredients

  • 3 green zucchini, cut lengthways into 4mm slices
  • 2 bunches asparagus, trimmed
  • 2 sweetcorn cobs, husk and silks removed
  • 400g curly fettuccine
  • 3 eschalots (French shallots), thinly sliced
  • 2 cloves garlic, crushed
  • 125ml (½ cup) dry white wine
  • 375ml (1½ cups) pure cream
  • 1 tbs lemon thyme leaves
  • Finely grated zest of 1 lemon, juice of ½
  • 80ml (⅓ cup) extra virgin olive oil, plus extra, to serve
  • ½ cup each mint & flat-leaf parsley, roughly chopped, plus extra, to serve
  • Finely grated parmesan, to serve

Method

  1. Heat a barbecue or grill pan to high heat. Lightly brush zucchini, asparagus and corn with half the oil and season. Grill corn for 10 minutes or until lightly charred all over.
  2. Cool briefly, then slice off kernels. Grill asparagus and zucchini for 3–4 minutes until charred and just tender.
  3. Cool slightly. Cut asparagus into bite-size pieces.
  4. Bring a large saucepan of salted water to the boil and cook pasta for 2 minutes less than packet instructions. Drain, reserving ¾ cup water. Return pasta to pan and drizzle with a little extra oil and toss to coat.
  5. Heat remaining 2 tbs oil in a frying pan over medium heat, add eschalot, garlic and thyme and cook for 4 minutes or until soft. Add wine and reduce by half, then add cream and zest and simmer for 2–3 minutes. Add pasta, reserved cooking water, lemon juice, corn, zucchini and asparagus and cook for a minute to warm through.
  6. Take off heat, season and stir in herbs. Serve scattered with parmesan and drizzled with extra olive oil.

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