Cheesy Tomato Pasta

1902 cheesy tomato pasta v2

Sneak some veges into dinner time with this simple pasta dish!


  • 200g pumpkin, cut into chunks
  • 2 carrots, cut into chunks
  • 200g sweet potato, cut into chunks
  • 250g wholemeal penne
  • 1 Tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 cups of button mushrooms, sliced
  • 1 cup spinach
  • 400g can chopped tomatoes
  • Handful fresh oregano, chopped
  • Handful fresh basil leaves, chopped
  • 1½ cups shredded light tasty cheese
View Method Cheesy Tomato Pasta


  1. Steam pumpkin, carrot and sweet potato over a pot of boiling water for 15 minutes or until tender. Place in a blender, blitz until smooth and set aside.
  2. Cook pasta according to packet instructions. Set aside.
  3. Heat oil in a large saucepan over medium heat and sauté garlic for 1-2 minutes. Add mushrooms and spinach and sauté for a further 2 minutes or until spinach is wilted and mushrooms are tender.
  4. Add tomatoes and stir to combine. Cook for 2 minutes to thicken slightly. Stir in vegetable purée and herbs.
  5. Divide pasta among serving bowls and top with pasta sauce and cheese.

Handy Tips

Double the pumpkin, carrot and sweet potato for the purée and freeze half for later!

View Ingredients Cheesy Tomato Pasta
View Method Cheesy Tomato Pasta
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