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.