Traditional Pasta Primavera

Traditional Pasta Primavera

4 servings


  • 1 box WF Spinach Pasta OR WF Beetroot Pasta
  • 2 table spoons olive oil or vegetable oil of choice
  • 1 brinjal (chopped into bite size pieces)
  • 1 bunch asparagus (chopped into bite size pieces)
  • 1 yellow bell pepper (chopped into bite size pieces)
  • 1 cup Roma tomatoes
  • ½ red onion (chopped into bite size pieces)
  • 2 medium sized marrows (chopped into bite size pieces)
  •  ½ cup chickpeas (pre-cooked)
  • 2 garlic cloves (minced)
  • 1 table spoon of salt (for pasta)
  • ½ teaspoon salt (for vegetables)
  • ½ teaspoon pepper
  • 1 cup parmesan cheese OR vegan parmesan (for plant-based option)



    1. Roast vegetables

    Set oven to 180°C/356°F. Add all vegetables to an oven pan and add olive oil, salt, pepper and garlic. Toss all vegetables together until all spices are evenly distributed over all vegetables. Roast vegetables in oven for 20 – 30 minutes or until completely roasted.

    2. Cook pasta 

    In a large pot, add 1 table spoon of salt and fill with boiled kettle water. Turn your stove on a high heat. Wait until the water is boiling and add pasta. Taste the pasta a minute or two before the time on the package and drain once the pasta has reached desired texture.

    3. Mix pasta

    Mix the parmesan into the pasta. Mix all roast vegetables into the pasta.


    4. Serve

    Serve pasta with some extra parmesan.


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