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All-in-one veggie pasta recipe

All-in-one veggie pasta recipe

67 ratings

Jamie says: "A total weeknight winner - everyone should have this veg-packed pasta dish up their sleeve" See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 493 calories / serving
  • Healthy
  • Vegetarian


  • 2 red onions
  • 4 garlic cloves
  • 30g fresh basil
  • olive oil
  • 3 mixed-colour peppers
  • 2 courgettes
  • 250g ripe cherry tomatoes
  • 300g dried conchiglie
  • extra virgin olive oil
  • 4 tbsp cottage cheese

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    3g 15%
  • Sugars

    19g 21%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 77.8g Protein 14.7g Fibre 5.3g


Jamie Oliver 155x255
  1. Peel the onions and cut into small wedges, and peel and finely slice the garlic. Pick the basil leaves and put aside, then finely slice the stalks.
  2. Place a deep, heavy-based pan on a medium-low heat with 2 tbsp olive oil. Add the onions, garlic and basil stalks and cook for 5 mins while you deseed and slice the peppers and roughly chop the courgettes. Add to the pan and cook for a further 10 mins, or until lightly golden, stirring regularly. Add the cherry tomatoes with a pinch of sea salt and black pepper and cook for 2 mins, or until they begin to burst open.
  3. Tip in the pasta and 800ml of boiling water from the kettle. Bring to the boil, cover and cook for 10 mins, loosening with splashes of water if needed. Meanwhile, use a pestle and mortar to bash most of the basil leaves with a pinch of sea salt, reserving any baby leaves, then muddle in 2 tbsp extra virgin olive oil.
  4. Once the cooking time is up, remove the lid and cook for a further 5 mins, or until thickened and reduced. Stir through the cheese and drizzle with the basil oil. Garnish with the reserved basil. Great served with a fresh green salad.

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