Try this zesty pasta dish for a quick and healthy veggie lunch option. A quick Vegetable Pasta that's made with less pasta and more veggies that tastes so amazing, no one realises it's a healthy pasta recipe!!! It's a vegetarian pasta loaded with a whole head of broccoli, corn, zucchinis, capsicum/peppers and onion, and smothered in a garlic herb tomato sauce.

Ingredients of Veggi pasta #newcookschallenge

  1. It's 50 g of carrots.
  2. Prepare 2 teaspoons of garlic.
  3. It's 100 ml of passata.
  4. It's of Pasta.
  5. Prepare of Any type of cheese.
  6. Prepare 1 of courgette.
  7. Prepare 50 g of onion.

Veggi pasta #newcookschallenge step by step

  1. Put your veggies and your garlic and onion in a large pot over the hob.
  2. After 10 minutes crush all the mixture by using a hand processer.
  3. Add the pasta to then when it is cooked serve in bowls then add your cheese if wanted.

A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. What you need for this Italian veggie pasta. To make this veggie pasta, you need fusilli (I used whole wheat fusilli), a medium zucchini, half an eggplant, a yellow bell pepper, half a red onion, artichokes, capers, olives, cherry tomatoes, garlic, olive oil, and loooots of basil. Cook pasta according to package directions; drain. Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender.

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