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Cozinhar com mostarda - Parte I

Esta receita vai agradar todos os apaixonados por mostarda (como eu!). Vem da revista “Good Food” (Junho 2000) e foi ligeiramente adaptada para ter mais sabor a mostarda. Em vez de usar só a wholegrain, utilizei também a Dijon, pelo seu sabor mais forte e aromático.

Roasted Vegetable Pasta

2 courgettes cut into sticks
1 red pepper, seeded and cut into strips
2 garlic cloves, finely sliced
3 tbsp olive oil
300g pasta
200ml crème fraîche
2 tsp mustard (1 Dijon, 1 wholegrain)

Preheat the oven to 220ºC. Put the courgettes and red pepper in a roasting tin and sprinkle over the sliced garlic. Drizzle with the olive oil, then season and toss to make sure all the vegetables are coated with oil. Roast for 15-20 min until the vegetables are tender and beginning to brown.
Cook the pasta according to the instructions. Drain and stir into the roasted vegetables with the crème fraîche and mustard.

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