Fusilli in vegetable sauce

  • 2
  • Difficulty: Easy
  • Time: 30 minutes
  • Vegetarian

This is a quick vegetarian dish. It can be made with any type of pasta but particularly suits fusilli or penne. Serve with side salad for a balanced lunch or evening meal.

What you will need:

  • 1 tablespoon of olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 450g tin of plum or chopped tomatoes (or 5–6 medium fresh tomatoes, chopped and blended)
  • 2 teaspoons of dry mixed dried herbs (or 1 teaspoon each of chopped fresh basil and oregano)
  • 1 courgette, finely diced
  • 50g of broccoli florets
  • 60g fusilli pasta
  • To garnish (optional)
  • Fresh basil leaves
  • Ground black pepper 
  • Parmesan cheese, grated


1. Make the sauce 

  • Heat the oil in the pan, add the onion and garlic and cook on a low heat until the onion is translucent and the garlic just browns
  • Add the chopped tomatoes, herbs, courgette and broccoli and stir 
  • Place the lid on the pan and simmer gently for 10–12 min 

2. Cook the pasta 

  • Cook the pasta in boiling water according to the packet instructions. If you are using fresh pasta, alter the cooking time accordingly

3. Combine and serve

  • Drain the pasta when ready and add to the sauce. Cook for a further 2–3 min
Serve with fresh basil, black pepper and Parmesan

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