Pasta with tomatoes and fresh vegetables

I used to make this with my friend Cere when we were teenagers. I still make it now as a go to cheap, quick and nutritious meal. But whenever I make it, I miss Cere, and the old days… This will easily feed four, but it keeps well for a couple of days, I use the leftovers for hearty lunches.


500g pasta of your choice

1 courgette (zucchini)
250g button/white mushrooms
1 medium yellow onion
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon italian herbs
1 large tin chopped tomatoes
salt and pepper to taste


  1. Slice vegatables to large sized pieces.
  2. Put large saucepan of water onto boil.
  3. Heat olive oil on high and fry all vegetables including garlic and herbs for 3 minutes until onions start to become translucent.
  4. Add tomato paste and stir for 1 minute until fragrant.
  5. Add tomatoes and boil vigorously until pasta is cooked.
  6. Add pasta to boiling water and cook according to package instructions.
  7. Drain pasta and add to sauce to combine and serve with parmesan if desired.

If you prefer a richer sauce, delay cooking the pasta for 10 minutes to allow more water evaporation in the sauce.

Pasta with tomatoes and vegetables
Pasta with tomatoes and vegetables


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