Vegetable Pasta

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Vegetable Pasta


30 ml olive or sunflower oil
1 onion, chopped
1 clove garlic, crushed
100 g carrots, peeled and finely chopped 100 g courgettes or patty pans, chopped 100 g mushrooms, sliced

1 x 410 g tin chopped tomatoes
160 ml vegetable stock
15 ml fresh basil, chopped
1 bag fresh spinach, chopped
Salt and freshly-ground black pepper 15 ml brown sugar

400 g fusilli pasta or pasta of your choice
50 g grated Cheddar or Parmesan cheese or 50 ml mascarpone cheese

  1. Heat the oil in a saucepan and sauté the onion and garlic clove until translucent.
  2. Add in the carrots, and cook a further 4 minutes, then stir in the courgettes and mushrooms; stir well, and cook another 3 – 4 minutes.
  3. Add in tomatoes and vegetable stock. Simmer gently for a further 15 – 20 minutes until vegetables have softened.
  4. Add in basil and spinach leaves, salt and pepper and sugar. Cook a further 4 minutes.
  5. Remove from the heat. Use a plunge blender and blend to a purée.
  6. While the sauce is cooking, cook the pasta according to directions on the packet.
  7. If necessary, thin the sauce down with a little more pasta water.
  1. Add the sauce to the cooked pasta, and toss well.
  2. Add the mascarpone (if using) to the pasta, and toss again.
  3. Serve with a little grated Cheddar or Parmesan cheese and a large green salad.


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.