home icon work icon education icon city icon

Garden Vegetable Pasta

An abundance of vegetables and herbs: zucchini, leeks, mushrooms, broccoli, cauliflower and spinach with sun-dried tomatoes, olive oil, fresh herbs and grilled Tzfat cheese

Garden Vegetable Pasta. Recipe: Meirav Puritz. Image: Oren Shalev.

Ingredients for 4 servings

2 courgettes or zucchini
2 leaks (white part)
1 box fresh button or Portobello mushrooms
Medium size broccoli, fresh
Medium size cauliflower, fresh
2 cups fresh spinach or kale
12 sundried tomatoes soaked in boiling water for 5 minutes and strained
Handful fresh basil and oregano
Fresh or dried chili flakes
Sea salt, ground pepper
6 tbsp olive oil
4 crushed garlic cloves
4 cups whole wheat pasta, cooked according to instructions and strained

* You can substitute any vegetable with your favorites


  • Slice the zucchini and leeks into 1 cm rounds
  • Separate the broccoli and cauliflower into small florets
  • Cut the mushrooms into quarters and slice the sundried tomatoes
  • In a hot pan, sauté the broccoli and cauliflower until light brown and place in a bowl, sauté the rest of the vegetables and place them in the bowl too
  • While the vegetables are cooking, cook the pasta, strain but do not wash!!!
  • Re-heat the frying pan and add 1 tbsp olive oil, fry the cubes of Tzfat cheese on all sides, take all the vegetables and the pasta back to the pan, sauté lightly, add fresh herbs and serve.

Bon Appétit!