Rotini Primavera

To me, there is no greater comfort food than pasta!

It’s always quick and easy to prepare, which is especially comforting after a long, tough day. And its packed with carbs which fill you up fast.


Fulling up on carbs isn’t the healthiest choice however, especially at dinner time. So I like to mix my pasta with lots of veggies for some nutritious comfort food. I add my favourite vegetables to create this dish, but you don’t have to use MY favourite veggie combo, you can get creative and use your own. This is a very flexible dish that’s packed with wonderful flavour thanks to its herb base.



300g Rotini pasta

1 head of broccoli, cut into florets

1 small carrot, cut into stips

1 small sweet pepper, cut into strips

a few leaves of cabbage, cut into strips

1/2 cup of chopped mushrooms, canned or fresh

3 cloves of garlic, minced

2 tablespoons of fresh oregano, minced or 1 tablespoon of dried oregano

2 tablespoons of fresh basil, minced or 1 tablespoon of dried basil

salt and pepper to taste

3 tablespoons olive oil

1/4 cup vegetable stock



  1. Boil the pasta according to the instructions on the package.
  2. Heat olive oil, add garlic, oregano and basil and saute until fragrant, then add the vegetables, mushrooms, salt and pepper. Add 2 tablespoons of water, cover and cook on low until all the vegetables are softened.
  3. Add the cooked pasta and 1/4 cup of vegetable stock to the vegetables. Raise the heat to medium and cook for an additional 3 minutes then take off the heat.


For additional flavour, you can top this dish with marinara sauce or bean chilli.

Rotini Primavera plated.


Please feel free to leave any comments, questions or suggestions! I look forward to hearing from you 🙂


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