Vegorama Spiral Pasta

Every bite is filled with an explosion of flavors from the colorful vegetables and zesty sauce. The spiral shape of the pasta allows it to hold the sauce perfectly, making every forkful enjoyable. Whether you’re a meat-lover trying to incorporate more greens into your diet or a vegetarian looking for a hearty meal, this dish is sure to satisfy hunger and taste buds alike.


  • 2 tbs Olive Oil
  • 1 garlic clove peeled
  • 2 tsp Italian herbs
  • 2 celery stalks finely chopped
  • 2 leeks trimmed and finely chopped
  • 2 carrots peeled and finely chopped
  • 2 capsicum finely chopped
  • 1 zucchini finely chopped
  • 4 x 400gm chopped tomatoes
  • 1 tbs tomato paste
  • 2 cups of liquid stock
  • 500 g spiral pasta


Heat the oil in a LARGE pot over medium heat.

Add the onion, garlic and herbs and stir for a couple of minutes.

Add the remaining vegetables and cook gently for 15 minutes to soften.

Add the tomatoes, tomato paste and stock. Stir until combined. Bring to the boil and reduce the heat then allow to simmer for a further 20 minutes.

Meanwhile, cook the spiral past according to packet directions. Drain when al dente.

Add the pasta to the sauce pot and stir through.

Serve with cheese, sour cream, or topping of your choice.


You can use any vegetables you have on hand; but be sure to chop them finely.

Cook cuts greens with a knife on wooden board