Soupy Vegetable Pasta

Name: How to Make Soupy Vegetable Pasta | Easy & Delicious Soupy Vegetable Pasta Recipe
Total time: 15 min
Yield: 4
Cuisine: italian

#rain26 When you’re craving something warm, wholesome, and comforting, this Soupy Vegetable Pasta is the perfect answer. Unlike regular pasta, this recipe has a light, flavorful broth that makes it feel like a cozy cross between a vegetable soup and a pasta dish. Loaded with colourful vegetables like carrots, baby corn, zucchini, capsicum, and green peas, every spoonful is packed with freshness and nutrition. The tomato-based broth is delicately seasoned with oregano, freshly ground black pepper, and fragrant basil, creating a simple yet delicious meal that’s ideal for rainy days, chilly evenings, or whenever you need a quick one-pot dinner. Light on the stomach, vibrant in colour, and full of vegetables, this recipe is loved by both kids and adults.

prep time 15 Mins

cook time 20 Mins

chef Deepa Rupani

Step 1

Heat olive oil or butter in a deep pan. Add chopped onion and sauté until soft and translucent. Stir in the chopped garlic and cook for another minute until aromatic.

Step 2

Add green peas, baby corn, carrot, green zucchini, yellow zucchini, and capsicum. Sauté for 3-4 minutes so the vegetables remain slightly crisp.

Step 3

Pour in the tomato puree followed by water or vegetable stock. Mix well.

Step 4

Season with salt, Black pepper, Oregano.

Step 5

Bring everything to a gentle boil.

Step 6

Once the broth starts boiling, add the boiled macaroni. Stir gently and let it simmer for 4-5 minutes so the pasta absorbs the delicious flavours of the broth.

Step 7

Switch off the flame and tear fresh basil leaves directly into the soup. Stir gently and serve immediately while hot.

Step 8

Serving Suggestions: Serve hot with toasted garlic bread.

Step 9

Pair with a grilled cheese sandwich for a complete meal.

Step 10

Sprinkle grated processed cheese just before serving if desired.

Step 11

Add chilli flakes for a spicy kick.

Calories 250 Kcal

Total Fat 4 g

Carbs 45 g

Protein 8 g

ESSENTIAL ITEMS

1.5 cups boiled macaroni

1 tbsp olive oil or butter

1 chopped medium onion

4 chopped garlic cloves

0.25 cup green peas

0.25 cup baby corn, sliced

0.25 cup carrot, diced

0.25 cup green zucchini, diced

0.25 cup yellow zucchini, diced

0.25 cup capsicum, diced

1 cup tomato puree

3 cups water or vegetable stock

as per taste salt

1 tsp freshly ground black pepper

1 tsp oregano

6 fresh basil leaves, torn by hand

Recipe by:

Deepa Rupani

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