Moroccan Pasta with Roasted Vegetables and Saffron
This Moroccan pasta recipe is a true flavor journey, combining the sweetness of roasted vegetables with the intoxicating aroma of saffron. You might wonder how to make an authentic Moroccan tagine? The secret lies in balancing spices and slow cooking. Here, I've adapted these principles to a comforting pasta dish, perfect for a family dinner. The essential spices of Moroccan cuisine – cumin, paprika, saffron – shine in every bite. It's a simple, quick (30 minutes) recipe that will please both kids and adults.
Ingredients
- Pasta (fusilli or penne)400 g
- Zucchini2
- Red bell peppers2
- Eggplant1
- Onions2
- Garlic3 cloves
- Canned peeled tomatoes400 g
- Saffron1 pinch
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh cilantro1 bunch
Instructions
- 1
Preheat oven to 200°C. Cut zucchini, peppers, eggplant and onions into cubes. Place on a baking sheet with a drizzle of olive oil, cumin, paprika, salt and pepper. Roast for 20 minutes.
- 2
Meanwhile, cook pasta according to package instructions in a large pot of salted water. Drain, reserving some cooking water.
- 3
In a large skillet, heat remaining olive oil. Add minced garlic and sauté 1 minute. Add crushed canned tomatoes, saffron, and simmer 10 minutes.
- 4
Add roasted vegetables to the tomato sauce, mix well. Cook 5 minutes to blend flavors.
- 5
Pour drained pasta into the skillet with the vegetable sauce. Toss gently. If too dry, add a little pasta cooking water.
- 6
Serve in a deep dish, sprinkled with fresh chopped cilantro. Accompany with green salad or Moroccan bread.
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