my fav *pasta* recipe! ️

Ingredients

• 250 g Whole Wheat Pasta (penne or fusilli, cooked al dente)
• 2 cups Mixed Vegetables (diced bell pepper, carrot, zucchini or any favorite veg)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 400 g Canned Diced Tomatoes (drained, use one standard 14‑oz can)
• 2 tbsp Tomato Puree (optional, for richer sauce)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Dried Italian Herbs (mix of oregano and basil)
• ½ tsp Salt (adjust to taste)
• ¼ tsp Black Pepper (freshly ground)
• ½ cup Grated Cheese (mozzarella, cheddar or a blend; shredded)
• ¼ cup Fresh Basil Leaves (torn, for garnish)
• ¼ tsp Red Pepper Flakes (optional, for a hint of heat)

Instructions

1. Prep Vegetables

   Dice the mixed vegetables, finely chop the onion, and mince the garlic. Set everything aside in separate bowls.

   Time: PT10M

2. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add the whole‑wheat pasta and cook according to package directions until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: 100°C

3. Sauté Onions

   While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Garlic

   Add the minced garlic to the skillet and cook for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: Medium heat

5. Create Tomato Base

   Stir in the canned diced tomatoes and tomato puree (if using). Sprinkle in dried herbs, salt, pepper, and red pepper flakes. Bring to a gentle simmer.

   Time: PT8M

   Temperature: Medium‑low heat

6. Add Vegetables

   Add the diced mixed vegetables to the simmering sauce. Cook, stirring occasionally, until the vegetables are tender yet retain a slight bite, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑low heat

7. Combine Pasta and Sauce

   Drain the pasta using the colander. Transfer the pasta to the skillet with the sauce. Toss together, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta smoothly.

   Time: PT3M

   Temperature: Medium heat

8. Melt Cheese

   Sprinkle the grated cheese over the pasta and stir until melted and evenly distributed, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

9. Garnish and Serve

   Turn off the heat, garnish with torn fresh basil leaves and an extra sprinkle of cheese. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

65 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Whole Wheat Pasta: Gluten‑free pasta, Regular semolina pasta
• Instead of Mixed Vegetables: Frozen mixed veg, Broccoli florets
• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1/2 tsp), Garlic paste
• Instead of Canned Diced Tomatoes: Fresh ripe tomatoes, diced, Crushed tomatoes
• Instead of Tomato Puree: Tomato paste (1 tsp), Extra diced tomatoes
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Dried Italian Herbs: Fresh herbs (1 tbsp each), Herbes de Provence
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Ground cayenne (pinch)
• Instead of Grated Cheese: Vegan cheese shreds, Parmesan (¼ cup)
• Instead of Fresh Basil Leaves: Fresh parsley, Dried basil (1 tsp)
• Instead of Red Pepper Flakes: Paprika, Chili powder

Equipment Needed

• Large Pot
• Colander
• Skillet or Frying Pan
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Grater
• Serving Bowl

Critical Steps — Do Not Skip

• Sauté onions until translucent without browning.
• Cook pasta al dente and reserve pasta water.
• Simmer sauce long enough for flavors to meld.
• Use pasta water to achieve a silky sauce consistency.
• Melt cheese gently to avoid a greasy texture.

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for richer flavor.
• A pinch of sugar can balance acidity if the canned tomatoes are too tangy.
• Finish with a drizzle of olive oil for extra shine.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended due to cheese texture, but can freeze sauce alone for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce up to step 6 and refrigerate; reheat before adding pasta.
• Cook pasta al dente, rinse under cold water, and store in the fridge for up to 2 days.
• Grate cheese in advance and keep sealed.

Frequently Asked Questions