Pasta alle erbe e aglio con verdure saltate

Instructions

1. Prepare the vegetables

   Dice the eggplant, carrot, mushroom, and cauliflower into small even pieces. Finely chop the red onion and set aside. Rinse the parsley and roughly chop it, reserving some for garnish later.

2. Boil the linguine

   10min

   Cook the linguine in salted boiling water until al dente, according to package instructions. Drain and drizzle lightly with olive oil to prevent sticking. Set aside.

3. Sauté the spices and aromatics

   5min

   Heat olive oil in a large pan over medium heat. Add cumin, coriander, mustard seeds, and turmeric. Stir for 30 seconds to release the aromas. Add the chopped red onion and cook until soft.

4. Cook the vegetables

   12min

   Add diced eggplant, carrot, mushroom, cauliflower, and peas to the pan. Sauté for 10–12 minutes until vegetables are soft and slightly browned. Stir occasionally and adjust seasoning to taste.

5. Toss pasta with herbs

   3min

   In a separate bowl or pot, toss the cooked linguine with olive oil, minced garlic, and chopped parsley. Mix gently to coat the pasta evenly and allow the garlic to infuse.

6. Serve and garnish

   Serve the garlic herb pasta alongside the sautéed vegetable medley in bowls. Garnish with reserved parsley for a fresh touch. Enjoy warm as a hearty lunch or comforting dinner.