Pasta Pazza All’Ortolana
4 | Plate
Easy | 20min
A colourful, veggie-packed pasta full of garden favourites. This easy one-pan meal is fresh, wholesome, and hearty—perfect after a day spent basking in the sun and
enjoying the outdoors.
Ingredients
- 500g Pazza Pasta 🌱
- 2 tablespoons Italian
- Extra Virgin Olive Oil 🌱
- 1 small zucchini, cubed
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 200g cherry tomatoes, halved
- Salt 🌱 and freshly ground black pepper 🌱 to taste
- 1 teaspoon dried Italian herbs or a mix of oregano, basil, and thyme 🌱
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional) or our vegan Cheezy Nooch Blend 🌱
Method
Bring a large pot of salted water to a boil. Add the pasta and cook for 6-7 minutes until al dente. Drain, reserving one cup of the pasta water, and set aside.
In the same large skillet or sauté pan, heat the olive oil over medium heat. Add the zucchini, eggplant, and bell peppers. Sauté until they begin to soften but remain slightly crisp. Remove from the skillet and set aside.
In the same skillet, add more olive oil if needed and sauté the garlic until golden. Add the cherry tomatoes and cook for about 2 minutes until they start to break down, releasing their juices and creating a light sauce. Stir in the tomato paste and add a bit of the reserved pasta water to achieve a slightly creamier consistency.
Return the sautéed vegetables to the skillet along with the tomatoes. Add the cooked pasta, sprinkle in the Italian herbs, and season with salt and pepper. Toss well to combine all ingredients evenly. Drizzle with additional olive oil and adjust the sauce consistency using more reserved pasta water if needed.
Garnish with fresh basil leaves. Optionally, sprinkle grated Parmesan cheese or vegan Cheezy Nooch
