Veggie Pasta

Quick, colourful, and full of flavour — this veggie pasta is your go-to for an easy, wholesome meal. Packed with fresh vegetables and simple ingredients, it’s a flexible recipe you can make with whatever’s in your fridge. Weeknight dinner, sorted.

Ingredients

• 200g pasta

• 1 tbsp olive oil

• 1 clove of garlic, minced

• 1 small onion, diced

• 1 carrot, grated

• 1 zucchini, grated

• 1 can chopped tomatoes

• Salt and pepper, to taste

OPTIONAL TOPPINGS

• Grated cheese of choice

• Fresh herbs for garnish

Method

1. Cook the pasta according to the package instructions in a pot of salted boiling water until al dente. Once cooked, drain the pasta and set it aside.

2. Prepare the veggies while the pasta is cooking: heat the olive oil in a pan over medium heat. Add the garlic and onion, and sauté for 2-3 minutes until fragrant and tender.

3. Add the carrot and zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

4. Add the can of tomatoes and bring to a rapid simmer.

5. Reduce heat to low and simmer.

6. Season with salt and pepper to taste.

7. Combine the pasta with the sauce until well combined.

8. Serve the veggie pasta with a sprinkle of grated cheese over the top and garnish with fresh herbs.

9. Keep the other half in an airtight container in the fridge for up to 3 days

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