Mediterranean Vegetable Pasta


  • 3 garlic cloves, crushed
  • 1 red onion, diced
  • 1 eggplant, diced
  • 1 zucchini, diced
  • 1 red capsicum
  • 6 mushrooms, diced
  • 200g pumpkin, diced
  • 1 x Tbsp olive oil
  • 1 x 400g canned tomatoes
  • 1 x 100g tomato paste
  • ½ cup fresh basil, chopped
  • 1 cup olives
  • 500g Wholegrain pasta – penne or fettuccine ot gluten free alternative
  • 100g Pine Nuts, toasted
  • 150g Feta OR Ricotta (optional)


  • Preheat oven to 180⁰C.
  • Place onion, 2 crushed garlic cloves, eggplant, zucchini, capsicum, pumpkin and mushrooms in a baking dish. Lightly coat with olive oil and roast in the oven until tender (approx. 30-45mins);
  • Meanwhile, place tomatoes, puree and the remaining garlic in a food processor and blend until combined (stick mixer also works well). Set sauce aside.
  • Cook the pasta according to the packet instructions;
  • Once vegetables are ready, place the sauce, vegetables, basil and olives in a saucepan and heat through;
  • Serve sauce with pasta and top with cheese & toasted pine nuts.