Italian Grilled Vegetable Pasta with Walnut and Herb Sauce
Grilled courgette, red onion, and portobello mushrooms tossed with pappardelle and pasta water, plus toasted walnuts, herbs, lemon, garlic, and olive oil.
- 200 g pappardelle pasta (or tagliatelle)
- 200 g courgette
- 100 g red onion
- 150 g portobello mushrooms
- 80 g walnuts (raw)
- 20 g fresh parsley
- 10 g fresh mint
- 2 clove garlic clove
- 2 tbsp lemon juice
- 40 ml olive oil
- 5 g salt and black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Toast walnuts in a dry frying pan over medium heat for 3 minutes, shaking frequently, until fragrant. Set aside to cool.
- Step 2
Bring a large pot of salted water to boil and cook pasta according to package instructions until al dente.
- Step 3
While pasta cooks, slice courgette lengthwise into 5 mm planks, cut red onion into thick rings, and slice mushrooms in half.
- Step 4
Brush vegetables with 20 ml olive oil and season with salt and pepper.
- Step 5
Heat a griddle pan or grill to high heat and grill vegetables for 3 minutes per side until charred and tender. Set aside.
- Step 6
Roughly chop cooled walnuts, mince garlic, and finely chop parsley and mint.
- Step 7
In a small bowl, whisk together remaining 20 ml olive oil, lemon juice, minced garlic, chopped walnuts, parsley and mint to form a loose sauce.
- Step 8
Drain pasta, reserving 100 ml pasta water.
- Step 9
Toss pasta with walnut-herb sauce, adding pasta water a little at a time to achieve a silky consistency.
- Step 10
Chop grilled vegetables into bite-sized pieces and fold into pasta.
- Step 11
Divide between two bowls and serve immediately.
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