Roasted Vegetable Pasta ( Bouillon Your Needs )
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 400 | g | Courgette , sliced |
| 100 | g | Green peppers , sliced |
| 150 | g | Red peppers , sliced |
| 150 | g | Yellow peppers , sliced |
| 400 | g | Aubergine , diced |
| 400 | g | Red onion , quartered |
| 5 | g | KNORR PRIMERBA Garlic Paste |
| 300 | ml | Olive oil |
| 100 | ml | Water |
| 500 | g | KNORR COLLEZIONE ITALIANA PASTA Conchiglie |
Preparation
Advance Preparation
Pre heat oven to 190ºc / 375ºf / gas 5. Pre heat char grill or grill pan to a high heat. Warm serving dishes.
Method
1. Chop all the vegetable for roasting and char grilling, coat with the garlic paste, place on a roasting tray, cover and refrigerate until required for use.
2. Mix the Finishing bouillon with the oil and water, cover and refrigerate until required. Make 2ltrs of KNORR Clear Vegetable Bouillon up as per manufacturers instructions using 25g paste to 1 litre of boiling water in a deep pan ready for cooking the pasta in.
3. Roast the peppers and onions until golden, char grill courgettes and aubergine until golden. Cook pasta as per manufacture cooking instructions in the pre made vegetable bouillon.
4. Drain the pasta, mix in the roasted vegetable and the red pepper dressing toss well.
5. Serve the pasta in a warm bowl and garnish with the chopped basil.
Handy hint
This dish can be chilled after stage 4 and used on a salad bar.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
