Veggie Packed No-Mato Pasta

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Fresh, hearty, and packed with hidden veggie goodness, this Veggie Packed No-Mato Pasta delivers all the cozy comfort of a classic pasta dish without the tomatoes. A rich, savory sauce made from roasted vegetables, herbs, and garlic coats every bite of pasta for a meal that’s wholesome, flavorful, and super satisfying.

Ingredients

• 3 tbsp extra virgin olive oil
• 1 medium brown onion, peeled and diced
• 4 cloves garlic, peeled and sliced
• 2 carrots, trimmed and diced
• 1 zucchini, trimmed and diced
• 2 stalks celery, diced
• 200g raw beetroot, peeled and diced
• 250g pumpkin, skin removed and diced
• 2 tsp Italian herb mix
• 1 tsp tamari or soy sauce
• Freshly ground black pepper and sea salt, to tatste
• 1 tsp nutritional yeast
• 2 cups vegetable stock
• 2 tbsp red wine vinegar
• 1-2 tsp honey or maple syrup
• 320-400g rigatoni
• 150g fresh mozzarella or ½ cup freshly grated parmesan cheese
• 1 cup fresh basil leaves

Method

1. Heat extra virgin olive oil on medium heat in a large saucepan. Add onion, garlic, carrots, celery, zucchini, and sweat the vegetables until tender.
2. Add the raw beetroot, pumpkin, Italian herbs mix, nutritional yeast, tamari/soy, a good pinch of salt and pepper and 2 cups vegetable stock. Pop the lid on, reduce the heat to a simmer and cook for 50-60 minutes until the vegetables are soft and the liquid has reduced to a thick sauce.
3. Cook the pasta until al dente. Drain, then add back into the saucepan. Pour No-Mato Sauce over pasta and toss to coat.
4. Once cooked, remove from the heat and add the red wine vinegar and honey or maple. Blitz in a high-speed blender until smooth.
5. Serve in one big serving bowl with torn basil leaves, grated parmesan cheese or fresh torn mozzarella around the bowl, and finish with a good hit of sea salt and ground black pepper.