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Multi-coloured and Multi-veggie Pasta

Serves: 6

Cost Cutting Eco Friendly Freezes Well Quick Make

This quick and simple pasta dish is full of veggie goodness! Make sure you prepare all the vegetables first and chop into small diced pieces before you begin. The deliciousness of olive oil in Bertolli with Butter is perfect for sweating all the vegetables and its creaminess is ideal at the end to bind the dish together, as well as adding shine to the flat surfaces of the superb pasta cone shapes that combine really well with all the lovely fresh summery vegetables. To reinvigorate the mid-week staple, Bertolli with Butter has partnered with Italian chef Gennaro Contaldo and artisan pasta makers Pasta & Pasta to create the Bertollini, a limited-edition pasta shape, listed exclusively on Delicatezza.

Multi-coloured and Multi-veggie Pasta Recipe: Veggie Magazine


400g multi-coloured small cone-shaped pasta

120g Bertolli with Butter, plus an extra knob

60g red onion, finely chopped

½ red chilli, finely chopped (optional)

60g celery, finely chopped

60g carrot, finely chopped

60g fennel, finely chopped

60g fresh peas (podded weight)

60g red pepper, finely chopped

60g courgette, finely chopped

60g asparagus tips, finely chopped

2 artichoke hearts, finely chopped

60g beef tomato, deseeded and finely chopped

30ml white wine

A little salt

handful fresh mint, finely chopped

handful fresh basil, finely chopped

juice of 1 lemon

grated vegetarian Parmesan-style cheese, to serve


  • Place a large saucepan of slightly salted water on the heat, bring to boil and cook the pasta for 2 – 3 minutes until “al dente".
  • Meanwhile, melt Bertolli with Butter in a large frying pan on a medium heat and add onion, chilli, celery, carrot, fennel, peas and sweat for a minute.
  • Add peppers, courgettes, asparagus & artichokes and continue to sweat for a further minute. Stir in a little salt. Add wine and a ladleful of hot water (you can use the cooking pasta water) and continue to cook for a couple of minutes.
  • Drain the pasta, add to the vegetables and stir in chopped tomato, mint and basil. Add lemon juice and a knob of Bertolli with Butter and toss well together. Remove from the heat and serve with some grated vegetarian Parmesan-style cheese if desired.
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