Under $10 to serve six and full of vegetables and salami flavour, this pasta should join your family’s list of favourite weeknight dinners.
This recipe hides plenty of veg — onion, capsicum, zucchini, sweet potato and tomato — and my kids didn’t hesitate to tuck in. The vegetables are blitzed before cooking and then gently reduced so they become soft; the sweet potato helps thicken the sauce and give it a smooth, creamy texture. D’Orsogna Hungarian salami contributed a rich, salty punch and is an economical meat option (a 160 g packet is more than enough for this dish).
The tight spirals of fusilli grip the sauce, making each bite satisfyingly saucy.
INGREDIENTS
160 g D’Orsogna Hungarian salami (about half a 320 g packet), sliced
1 onion, peeled and sliced
1 large zucchini, sliced
1 small red capsicum, sliced
1 cup diced sweet potato, peeled and sliced
1 tbsp Vegeta vegetable stock powder
400 g canned diced tomatoes
200 ml water
400 g fusilli pasta (uncooked weight)
1/2 cup light sour cream
1 tbsp olive oil, for cooking
METHOD
- Place the onion, zucchini, capsicum and sweet potato in a food processor and pulse until finely chopped.
- Heat the olive oil in a large pot over high heat. Add the processed vegetables and cook, stirring regularly, for about 10 minutes until softened. Stir in the vegetable stock powder. While the vegetables are cooking, bring a large pot of salted water to a boil and cook the fusilli according to package directions. Drain the pasta and set aside.
- Add the canned tomatoes and 200 ml water to the pot, stir to combine, cover and reduce heat to medium. Simmer for 10 minutes to let the vegetables break down further and the flavours meld.
- Stir in the sliced salami and simmer for a further 5 minutes so the salami releases its flavour into the sauce.
- Remove the pot from the heat, stir through the light sour cream, then add the drained fusilli and toss gently until the pasta is evenly coated with the sauce.
Serve immediately.
Serves 6.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezer friendly: Transfer cooled portions to a freezer-safe container and freeze for up to 3 months. Defrost before reheating in the microwave.
This post was sponsored by D’Orsogna.