The Bird Table
THIS SIMPLE, WHOLESOME PASTA DISH is a fantastic way of using up all and its harvest, by combining a whole range of veggies together. This dish
those extra vegetables that should be in abundance this October – if you’ve is quick and easy to make, but is so packed with nutritious value – a good
had a successful season in the garden, of course. It’s also a great way of meal to teach to the new batch of fledgling students, who at this time of
celebrating the passing of the summer season and embracing the autumn year leave home to fend for themselves for the first time!
4. Place the white and red onions in the roasting stage as it’ll be going in the oven for a short while
Sean Bird’s Healthy
dish. Repeat with the aubergine, courgette and later and will be obviously cooked again.
mushrooms, again placing them into the pan. 11. Once your pasta has reached the aldentéHarvest Pasta
5. Peel the skin from the butternut squash, remove stage, remove from the heat, strain into a colander
Serves 6 Preparation time: approx 20 mins the stalk and seeds and scoop them out with a and place back in the saucepan. Now pour over the
Cooking time 45 mins spoon and discard. Chop the squash into bite-size tomato pasta sauce, and add the extra tomato
cubes and as before put these with the rest of the puree for added flavour. Season the sauce to taste
INGREDIENTS: chopped veggies in the roasting pan. and stir thoroughly.
1 punnet of cherry vine tomatoes 1 large red 6. Now remove the cherry tomatoes from the 12. Now it’s time to add the roasted vegetables.
onion 1 large white onion 1 aubergine 2large vine and also add to the rest of the ingredients. Spoon these into the pasta complete with all the
courgettes 4 large field mushrooms 1 butternut 7. Sprinkle over with olive oil, chopped fresh cooking juices and stir.
squash 1 red pepper 1 orange pepper 1yellow herbs, crushed garlic, sea salt and ground pepper. 13. Take an oven-proof dish and pour the contents
pepper 1 green pepper 100g mature cheddar 8. Place this in the oven and roast until the of the saucepan into it. Sprinkle the grated mature
cheese, grated 1 tblspn tomato puree handful of vegetables are tender. This will take approximately cheddar cheese over the top and place in the oven
chopped, fresh mixed herbs sprig of variegated 20-25 mins, depending on your oven. for approx 10-15 mins to completely heat
lemon basil 2 cloves of garlic, crushed and finely 9. During cooking take an oven-proof spatula or everything through, melting and slightly browning
chopped 600g tri-colour pasta 500g traditional wooden spoon and turn the vegetables over so the cheese.
tomato pasta sauce splash of extra virgin olive oil they cook evenly. It also doesn’t matter if some of 14. Remove the dish from the oven and serve
sea salt freshly ground black pepper them – such as the onions – begin to caramelise, as immediately, dividing onto serving dishes, and
this will add to the overall final taste of the dish. sprinkling each portion over with a few more fresh
METHOD: Once they’ve reached this stage, remove from the herbs. Decorate with a sprig of variegated lemon
1. Pre heat the oven to 200 C. oven and set aside for a short while. basil, and tuck in.
2. To begin this easy dish of wholesome pasta, take 10. Whilst the vegetables are roasting, place a pan
a large roasting tin and line it with aluminium foil. of hot water on the stove, add a good pinch of sea This dish is also suitable to be eaten as a cold
3. Now you can begin preparing the vegetables, salt and place a lid on top. Bring this to the boil, pasta salad maybe at lunch time or as part of a
which should be chopped roughly. The essence of then add the pasta and cook until aldenté soft. It’s buffet. Any left over will also keep in the fridge
this dish is to recreate a ‘peasant’ style of cooking. important not to cook the pasta too much at this for up to three days.
Country & Border Life
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