Mediterranean Vegetable Pasta


  • 3 garlic cloves
  • 1 red onion
  • 1 eggplant
  • 1 zucchini
  • 1 red capsicum
  • 6 mushrooms
  • 200g pumpkin
  • 1 tbsp olive oil
  • 400g canned tomatoes
  • 100g tomato paste
  • 1/2 cup fresh basil
  • 1 cup olives
  • 500g wholegrain pasta
  • 100g pine nuts
  • 150g feta (optional)
  • OR 150g ricotta (optional)


  • Prep Ingredients: Crush the garlic cloves. Dice the onion, eggplant, zucchini, mushrooms, pumpkin and capsicum. Chop the basil and finally toast the pine nuts.
  • 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.

Pasta Recommendations: You can use penne, fettuccine or a gluten free alternative.