Jamie Oliver Mixed Veg Pasta

It was one of those grey, cloudy afternoons, you know the kind, where you’re staring out the window and wondering why you can’t just curl up with a blanket and do nothing all day. But dinner? Well, that’s gotta happen, and it needs to be something comforting, something that doesn’t require a trip to the store (because honestly, who’s got the energy?). So, I dug through the fridge, grabbed whatever vegetables I had, and thought, “Why not make a giant pan of veggie-packed pasta?”

The beauty of this recipe is that it’s practically fail-proof — throw in whatever veg you’ve got, toss it all in a big pan, and let the tomato sauce tie it all together. It’s comforting in a “homemade goodness” way, but also fresh and vibrant because of the Mediterranean vegetables. Oh, and if you’re feeling fancy (or a bit extra), pop it in the oven with a generous sprinkle of cheese and bake it till golden. You’ll feel like a pro, even if you’re still in your sweatpants.

Why You’ll Love It

• It’s simple, hearty, and packed with all the good stuff — vegetables, pasta, and cheese. What’s not to love?
• The sauce is super flexible, so if you’re missing a veggie or two, just use what you have. No need for a trip to the store.
• The combination of soft, roasted vegetables and tangy tomato sauce is just so satisfying.
• Super easy cleanup — one pan for the veggies, one pot for the pasta. You can’t go wrong.
• The cheese on top is optional, but trust me, it’s worth it. Crispy, golden cheese bubbling over your pasta? Total comfort food.
• Leftovers are a dream — it only gets better the next day, especially after it’s been baked.

Ingredients

• 700g alliums (onions, leeks, or a mix of both — whatever you’ve got!)
• 1kg Mediterranean veg (aubergines, courgettes, peppers, mushrooms — mix it up!)
• 40ml olive oil (or rapeseed, whatever’s in the pantry)
• 850g dried pasta
• 2 litres tomato base sauce
• 175g hard cheese (Parmesan works wonders, but cheddar is a solid backup)

Top Tip:

• If you’ve got any extra cheese lying around, sprinkle some over the pasta and bake it in the oven for a golden, bubbling top. It’s like a bonus level for your meal.

How to Make It

Chop and prep the veg:

Start by peeling (or trimming) and finely chopping the alliums. You know, the onions and leeks. If you’re feeling lazy (no judgment), just roughly chop everything, but fine cuts will make the cooking easier. Roughly dice the Mediterranean vegetables too — make sure they’re bite-sized so they cook evenly.

Get the veggies sizzling:

Heat your olive oil (or rapeseed) in a large pan over medium heat. Once it’s warm, add your chopped alliums. Give them a good stir and cover the pan. Let them cook gently for about 15 minutes, stirring occasionally. You want them soft and fragrant but not brown yet.

Add the Mediterranean veg:

Once your alliums are nice and soft, throw in the remaining vegetables. Give them a good mix and continue cooking for another 15 minutes. You want them softened and a little caramelized, so don’t rush it. Let those flavors develop.

Cook the pasta:

While the veggies are cooking, boil up some salted water in a separate pot and cook your pasta according to the packet instructions. Once it’s done, drain it, saving a bit of the pasta water just in case you need to loosen things up later.

Combine and cook together:

Pour the tomato base sauce into your veggie pan and bring it to a boil. Once it’s bubbling away, add your cooked pasta and toss it all together. Don’t stress it if it looks a bit saucy — the pasta will absorb some of that liquid as it sits. Season to taste with salt and pepper.

Optional (but highly recommended) — bake it:

If you’re feeling like a bit of oven magic, spoon the pasta into a baking tray (about 40cm x 60cm) and grate your cheese generously over the top. Pop it in a preheated oven at 190°C/375°F/gas 5 for about 30 minutes, or until the cheese is golden and bubbling. The crispy edges are my favorite part.

Common Mistakes and How to Dodge Them

Why is my pasta too dry?
You might’ve overcooked the pasta. It’s better to have a tiny bit of sauce than to dry it out. If you think it’s too dry, just add a splash of pasta water or extra sauce. Don’t worry, it’s fixable!

Why are my veggies too mushy?
Ah, the delicate art of veggie cooking. If they’re turning to mush, you’ve probably cooked them too long. Aim for tender, not falling apart. Keep an eye on them — a little caramelization is great, but soggy veggies are sad.

Can I use other veggies?
Totally. This dish is flexible! Use whatever’s in season or in your fridge. I’ve made it with sweet potatoes, kale, or even a handful of spinach, and it always works.

Storage and Reheating

This is a fantastic meal for leftovers! Store it in an airtight container in the fridge for 2–3 days. To reheat, just pop it in the microwave or in a pan with a splash of water to loosen things up. If you baked it, you might want to reheat it in the oven to get that crispy top back.

Frequently Asked Questions

Can I make this gluten-free?
For sure! Just swap out the pasta for your favorite gluten-free variety. It won’t change the flavor much at all, and it’s still delicious.

Can I skip the cheese?
Well, you can, but I wouldn’t recommend it. The cheese adds that comforting, rich finish that makes this pasta so special. If you’re vegan, try nutritional yeast or a vegan cheese option!

How can I make this spicier?
If you like a bit of heat, throw in some chili flakes or even a fresh chopped chili when you’re cooking the veggies. Spice it up however you like!

Nutrition Facts (Per Serving)

• Calories: 600
• Fat: 20g
• Carbs: 85g
• Protein: 18g
• Sodium: 850mg
• Sugar: 15g