Vegetable Fregola

This Vegetable Fregola is my absolute favourite way to make Fregola - plus it’s healthy and vegan! Fregola is a fun Sardinian pasta that is a bit of a mix between pasta and risotto and it’s perfect for any sauce as it really soaks in all the flavours.

I made this fregola with Zucchini, Carrots, Potatoes, Onions and Artichokes but you can make it with any seasonal vegetables you can find at the market.

Prep Time: 10 Minutes

Cooking Time: 15 Minutes

Serving: 4/6

Cost: $

Serves: 4/6

Ingredients:

• Pasta (Sardinian Fregola) - 400 g

• Onions - 1

• Zucchini - 2

• Carrots - 2

• Artichoke - 1

• Potatoes - 1

• Parmesan - 50 g (vegan parmesan for vegan option)

• Saffron in pistils

• Vegetable broth - 2 glasses

• Dill

• Salt & Pepper

• Olive Oil

Preparation:

1. Finely slice the onion and brown it in a non-stick pan in which you have heated a few tablespoons of extra virgin olive oil.

2. Clean, wash the vegetables and cut them into regular cubes. Add the vegetables to the fried onion. Season with salt and cook for about ten minutes, turning them often.

3. Add the saffron pistils dissolved in a little hot water and continue cooking for another five minutes.

4. Boil the Fregola in abundant salted water for about 5 minutes, it should not be completely cooked, then drain it and add it to the vegetable sauce.

5. Add a little vegetable broth and continue cooking the Fregola as if it were a risotto. When cooked, add the finely chopped dill and stir in the grated parmesan. Let it rest for a few minutes and serve with a generous grind of black pepper.