Veggie Loaded Spiral Pasta

Veggie Loaded Spiral Pasta

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It was really easy to make and a great left over for lunch the next day.


  • 500g spiral pasta (I swapped this out for buckwheat pasta)

  • 1 brown onion, thinly sliced

  • 1 garlic clove, crushed

  • 1 red capsicum, seeded, thinly sliced

  • 400g Perino tomatoes

  • 2 carrots, peeled, halved lengthways, thickly sliced

  • 2 zucchini, thinly sliced diagonally

  • 1 tsp dried Italian herbs

  • 4 cups (1L) vegetable stock

  • 120g pkt Coles Australian Baby Spinach

  • 1 long red chilli, thinly sliced (optional)


  1. Combine the pasta, onion, garlic, capsicum, tomatoes, carrot, zucchini, dried herbs, stock and 2 cups (500ml) water in a large heavy-based saucepan.

  2. Place over medium heat and bring to a simmer. Cook, stirring often, for 20 mins or until the pasta is al dente.

  3. Add the spinach and chilli, if using, and stir to combine. Season and serve. 

  4. Top with your favourite cheese.