Garlicky pasta with mixed vegetables

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author Connie Veneracion


  • 3 tablespoons olive oil
  • 2 tablespoons garlic minced
  • 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 to taste
  • pepper to taste
  • 2 tablespoons tomato paste
  • 1/4 cup 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.