The best part of a vegetable spaghetti is you don’t realise just how many vegetables make this pasta so delicious.


  1. Heat olive oil in a large frypan over medium heat. Add onion and cook, occasionally stirring until translucent; 3-5 minutes.
  2. Add zucchini, yellow squash, garlic, capsicums, and a generous pinch of salt then cook, stirring occasionally until veggies have softened. Stir in the tomato paste and cook another minute.
  3. Add the crushed tomatoes and bring to a low simmer and cook until the liquid has thickened.
  4. While the sauce simmers, bring a large pot of salted water to a boil then cook pasta according to package directions.
  5. Take the sauce off the heat and stir in spinach and basil. Toss in the cooked pasta and serve with parmesan and fresh basil.

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