A Pasta For All Seasons Serves 2 (or 3 with a good salad)
Make this pasta differently every time by using different vegetables such as green beans, mushrooms, pumpkin, eggplant, or even add some chopped cooked meat (even Pastrami from the deli). You can even add some garlic (or Bittersweet Zesty Garlic Blend). Use what's in the garden, in the fridge or in your imagination.
1 medium yellow onion, diced
2 courgettes, evenly sliced into 1 X 3cm pieces (or thereabouts)
1 red capsicum, seeded and cut similar to courgettes
1 300g package of filled pasta (here used Delmaine tortillini)
1/2 cup Tatua sour cream or Creme Fraiche
1/2 tablespoon Bittersweet Heathen Chili
(or to taste)
Chopped, fresh basil to taste
Heat large skillet and add a small amount of olive oil. Add onion and saute until clear. Over high heat add the courgettes and a little more oil if needed. When they begin to brown add the capsicum. Reduce heat and cook until capsicum is soft. Meanwhile follow manufacturer's directions and cook your pasta of choice. Just before it is ready save about a half a cup of the pasta water. As the vegetables are cooked stir in the sour cream and Bittersweet Chili Blend
. Bring it to heat and add a bit of the pasta water (this helps thicken the sauce and also helps the sauce stick to the pasta). Let the sauce simmer away for a few minutes to reduce the added water. Drain the pasta and add to the sauce and stir to mix and coat. Sprinkle with chopped basil and serve immediately.