Ingredients
For 4 portions:
1 zucchini
200g pumpkin
1 yellow bell pepper
50g black olives
1 red onion
8 fresh mint leaves
100g sun-dried tomatoes
50g pine nuts
Approx. 400g fettuccine (fresh pasta)
From our assortment
INSTRUCTIONS
1. For the Fettuccine alla Liparota, start by preparing all the vegetables, washing them and cutting them into cubes.
2. Heat the extra virgin olive oil in a pan which is large enough to sweat the onions in it. Add the cubed vegetables, minced olives, pine nuts and the sun-dried tomatoes (cut into strips), and season with salt and pepper.
3. Continue to cook the vegetables, and add water little by little if necessary. As soon as the vegetables are cooked, season them with chopped fresh mint.
4. Cook the pasta in plenty of salted water, drain and mix with the vegetable sauce. Garnish the fettuccine with chopped vegan tuna alternative.
