Veggie Pasta with Tomato Sauce & Ricotta

Feeds 4-5

Prep 2 mins

Cooking Time 20 mins


400g casarecce or fusilli (spiral) pasta

1 small onion

2 cloves garlic

2 bunches broccolini

1 punnet of cherry tomatoes

1 tin of crushed tomatoes

1/4 piece of cauliflower

2 heaped table spoons of fresh ricotta

3 tablespoons of olive oil

Salt to taste

Parmesan cheese


  1. Finely chop the onion and crush the garlic (or finely slice)
  2. Halve the cherry tomatoes
  3. Cut the cauliflower into bit size florets and cut the broccolini into 3cm pieces
  4. Fill a large pot of water, and salt and bring to a boil. Add the cut broccolini and cauliflower to the water.
  5. While the water coming to boil, heat a fry pan on medium heat and add the olives oil. Add the onion and a pinch of salt. Allow that to sauté for a few minutes before adding the garlic. After a minute, add the cherry tomatoes, tin of crushed tomatoes and fill half the tin with water, adding it to the sauce.
  6. Season the sauce well with salt and some cracked pepper.
  7. Cook the sauce until it thickens (lower to a simmer if it becomes too thick).
  8. Add the pasta into the broccolini & cauliflower water and allow it to cook for 9-10 minutes (or per packet instructions until al dente). Check the seasoning.
  9. Drain the pasta and veggies but ensure approximately 1/3 cup of pasta water remains in the saucepan.
  10. Pour in the sauce and mix to combine.
  11. Turn off the heat and mix through a handful of grated Parmesan and drizzle the top with olive oil.
  12. Add the fresh ricotta on top of the pasta and serve.

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