Hadrien Bennett

Cacciatore, Vegan

So, I found this recipe over on the food channel website. I was looking for a recipe -LOL- to make for my parents. I had a lot of vegetables in my fridge and I don’t know if it’s the same with you but when you have too much in your fridge, not necessarily lots and lots of vegetables but like a lot of the same vegetables and you are sick of eating the same one over and over again? This recipe is the solution you need! With it, you just need to make a big batch and plenty of pasta and voila. It can be your work lunch!


  • 3 Tbsp extra virgin olive oil
  • 500 g/1 lb mushrooms (cremini, shiitake, button), sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red pepper, sliced into strips
  • 1 carrot, diced
  • 1 courgette, sliced into semi-circles
  • 1/2 tsp dried oregano
  • 1/4 tsp red chilli flakes (optional)
  • 1/2 tsp sea salt
  • Pinch pepper
  • 1 can diced tomatoes
  • 235 ml/1 cup vegetable broth
  • 120 ml/1/2 cup dry white wine (optional)
  • around 250 g/2-3 cups pasta of choice, cooked


  1. Place a pot or deep skillet over medium heat and coat the pan with olive oil. 
  2. Add mushrooms and allow them to cook for 10 minutes, so they’ll release their moisture and begin to brown.
  3. Add onion, garlic, red pepper, carrot, courgette, oregano, chilli flakes, sea salt and pepper and allow to cook for 10 minutes.
  4. Pour in the diced tomatoes, vegetable broth and white wine. Cover the pot, bring to a boil and simmer for 30 minutes.
  5.  Top with fresh basil and re-season with sea salt and pepper to taste.
  6. Mix with your favourite pasta and enjoy.

-Enjoy the recipe and let me know what you think, don’t forget if you want to see more you can subscribe to my newsletter and get notified when I post something new. You can also follow me on Instagram, this is where I post all of my photos. you just need to click here or on the icon next to the search bar.-

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