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Vegetables With Pasta

  • RECIPE MAKES: Sauce makes 2 portions 
  • PREP TIME: 10min
  • COOK TIME: 30min
Step 1

Prepare pasta as per package instructions. 

Step 2

Meanwhile,heat oil in a large saucepan over a medium-high heat. Add pumpkin, onion, capsicum, mushroom, and garlic;  sauté 5 minutes vegetables will begin to soften.  Add basil and oregano; saute further 1 minute.  

Step 3

Add tinned tomatoes, vegetable stock and tomato paste to vegetables; stir to combine.  Simmer, without bringing mixture to the boil, for 10 minutes.  Sauce will reduce and vegetables will become tender.  

Step 4

Drain pasta and serve with half of the sauce.  Remaining sauce stays fresh for 24 hours in the refrigerator.   


Step 5

Serve half of the sauce over warm pasta.   

  •  ½ cup dried low protein pasta
  • 1 Tbsp vegetable oil  
  •  ½  butternut pumpkin; sliced lengthwise, peeled, diced  1 small onion; diced  1 small red capsicum; diced  
  • 8 mushrooms; roughly chopped 
  • 1 tsp crushed garlic 
  • 1 tsp each dried basil, oregano  
  • 1 cup tinned, chopped tomatoes 
  • 1/3 cup  gluten free vegetable stock 
  • 2 tsp tomato paste