A variation of the classic pasta aglio e olio, this version has chunky vegetables, a little tomato paste and thinly sliced basil. Very much vegetarian. Vegan, in fact, if you don’t top with cheese.
Sam likes spirals but any pasta shape will taste just as delicious. She was the one who got the broccoli and cauliflower off the grocery shelves so the decision about what vegetables to include in the pasta dish had been pre-decided. You can use other vegetables though. Diced tomatoes, zucchini and bell peppers should work nicely. And fresh mushrooms will be especially great.
- 3 tbsps. of olive oil
- 2 tbsps. of minced garlic
- 1 small onion, chopped
- 1 small head of broccoli, cut into florets
- 1 small head of cauliflower, cut into florets
- 1 small carrot, sliced
- salt and pepper, to taste
- 2 tbsps. of tomato paste
- ¼ c. of vegetable broth
- enough pasta for three, any shape, cooked in salted water
- about 12 large basil leaves, thinly sliced
- shredded cheese, to garnish (omit, if vegan)
- more sliced basil, optional
- Heat the olive oil in a frying pan. Add the garlic and cook over medium heat until lightly browned.
- Add the onion, broccoli, cauliflower and carrot. Sprinkle with salt and pepper. Cook, tossing often, for a couple of minutes or until the vegetables are cooked through but still with a little crisp. Don’t cook too long; you might burn the garlic.
- Stir the tomato paste into the broth. Pour into the vegetables. Bring to the boil and cook for a minute.
- Add the cooked pasta and basil to the vegetables. Toss until the pasta is coated with sauce.
- Top with shredded cheese, unless you’re vegan, and more basil, if your like, and serve.