Want to know when I share a new recipe? Subscribe today!
More Perfect Pasta Recipes
Creamy Mediterranean Vegetable Pasta
This creamy Mediterranean vegetable pasta is one of my favourite ways to clear out the fridge and still end up with something that feels a bit fancy. Packed with roasted veg, garlic, herbs, and a silky cream sauce, it’s full of flavour and colour without any fuss. I love how quickly it comes together, making it perfect for busy weeknights or lazy lunches. It’s cosy, satisfying, and a great vegetarian option for when I want something hearty and wholesome.
Ingredients
- 400g tin peeled Roma tomatoes
- 75g roasted eggplant, from a jar
- 75g sundried tomatoes, from a jar
- 75g roasted red peppers, from a jar
- 1 tsp minced garlic
- 50g smooth ricotta cheese
- Maldon sea salt flakes
- 400g pasta of your choice
Instructions
- Bring a large pot of salted water to a boil, and cook the pasta according to packet instructions.
- Whilst the pasta cooks, blitz together the tomatoes, sundried tomatoes, eggplant, red peppers and minced garlic.
- Transfer the sauce to a pot and heat over medium heat. Once heated through, stir through the ricotta cheese until well combined. Season with salt and pepper to taste.
- Toss the cooked pasta through the sauce and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 184mgCarbohydrates: 49gFiber: 6gSugar: 12gProtein: 11g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Want to know when I share a new recipe? Subscribe today!
Creamy Mediterranean Vegetable Pasta
Work Travels
I adventured to Adelaide for the first time last week – a city I hadn’t really thought much about until one of my friends moved back there earlier this year. Now, with work sending me there on a regular basis, it looks like I’ll be getting to know it a whole lot better. I used to travel to Sydney every other week in a previous role, and that quickly became far too much. So this time, I’m making a conscious effort to keep it balanced – catching up with friends, eating well, and keeping a little space for myself.
Rose, my beloved cat, isn’t thrilled about my travel plans. If I’m away more than two nights, she stays with my family and greets me on return with an indignant miaow and a cold shoulder. She’s dramatic, she’s demanding, and she’s everything to me. And honestly, it’s that love of home – of the quiet, the cooking, the comfort – that makes me race back into the kitchen the minute I unpack.
That’s exactly what happened when I returned from this trip and made the Creamy Mediterranean Vegetable Pasta. I was craving something cosy and familiar, and this little number hit the spot. It’s quick, rich, and made almost entirely from leftovers. It felt like the perfect welcome home after a whirlwind of airports, meetings, and polite small talk.
Foodie Adventures in Adelaide
Adelaide surprised me. The air was cooler than Brisbane, fresh and crisp, and the city felt like it had room to breathe. Friday night was spent catching up with one of my friends, but Saturday morning was where the foodie magic happened.
I wandered into the Central Markets and felt like I’d been transported to another country. It was bustling and colourful, filled with the scent of coffee, spice, and fresh bread. I wandered through in awe, soaking up the atmosphere and admiring the beautiful produce, cheeses, spices, and stalls packed with artisan goods. The whole place had this charm to it, like Paris but with less pretence and more cheese.
That said, the Creamy Mediterranean Vegetable Pasta wasn’t born from my Adelaide wanderings. It was actually inspired by a fridge full of leftovers from my roasted Mediterranean vegetable focaccia. I’d made it earlier that week, and still had tubs of roasted capsicum, zucchini, and eggplant taking up prime shelf space. During a chat with one of the brilliant women I work with, the idea of blending it all into a pasta sauce came up – and the rest, as they say, is dinner.
Back in the Kitchen
Returning home after a trip always leaves me a bit disoriented. I had grand plans for the weekend, but they got swallowed by that familiar fog of depression – the kind that makes getting out of bed feel like a triumph. For two days, I barely managed anything beyond the essentials. But on Sunday afternoon, I remembered those leftover veg and the pasta idea. Creamy Mediterranean Vegetable Pasta became the gentle nudge I needed.
And thanks to a cheeky Annual Leave day, I had a four-day weekend to myself. Rose was thrilled to have me home, trailing behind me like a shadow. I spent most of it tending to my plants – repotting, trimming, taking cuttings, and having full conversations with them, as you do. It’s the kind of slow living that makes me feel settled.
I was still feeling a bit out of sorts after the trip, so obviously, I bought more plants. Woolies had two gorgeous little Peperomia plants sitting near the checkout, and they came home with me. I know it’s not the most practical way to deal with feelings, but it worked. Now they’re perched in sunny spots around the house, looking smug and leafy.
Amidst all that pottering, I kept meals low-effort. No mess, no fuss, just big flavour and soft edges. The kind of meal that fills you up in more ways than one. I honestly think it’s going to be a regular in my rotation from now on.
Ingredients Breakdown
This Creamy Mediterranean Vegetable Pasta comes together with just a handful of pantry staples and fridge-friendly ingredients. I used a tin of peeled Roma tomatoes as the base, blending them with roasted eggplant, sundried tomatoes, and roasted red peppers – all from jars I had tucked away and needing to be used up. The garlic gives it a little kick, while smooth ricotta lends that soft, creamy texture that makes it so comforting.
To bring it all together, I seasoned it with Maldon sea salt flakes and stirred it through a big bowl of pasta – whatever you’ve got will work here. This recipe is forgiving and flexible, which is probably why I love it so much. It’s the kind of meal that feels intentional, even when it’s just a clever use of leftovers.
Everything about it is low effort, high reward – the sort of dish that soothes you from the inside out. Whether you’re making it for one or feeding a few, Creamy Mediterranean Vegetable Pasta is that perfect balance of quick, comforting, and delicious.
