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Vegetable Farfalle recipe

Vegetable Farfalle recipe

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  • Ingredients
  • Pasta
  • Pasta types
  • Farfalle

Packed with veggies, this makes a great vegetarian meal that everyone will enjoy.

108 people made this

IngredientsServes: 6

  • 1 (500g) pack farfalle pasta
  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 4 cloves garlic, minced
  • 1 courgette, chopped
  • 1 yellow squash, chopped
  • 50g (2 oz) sliced fresh mushrooms
  • 1/2 red pepper, cut into strips
  • 5 plum tomatoes, chopped
  • handful fresh basil leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons olive oil
  • 100g (4 oz) grated Parmesan cheese

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Cook pasta according to package instructions; drain.
  2. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Sauté onion, garlic, courgette, yellow squash, mushrooms, red pepper and 1/2 the chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and olive oil. Mix well, and heat through. Sprinkle with Parmesan and remaining chopped tomatoes.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(112)

Reviews in English (76)


As is, this recipe isn't good--there's no sauce and no flavor. To make this recipe AMAZING, double all the ingredients (other than the pasta) and add a chicken bullion cube. When adding the olive oil, add a few tablespoons of tomato paste and let the sauce come to a boil before adding the pasta. I've even added a litte heavy cream to the sauce and it's great that way too.-05 Feb 2008

by Helene Rose-Carson

With some "adjustments" this recipe was absolutly wonderful and I intend on making this again..and again...What is great about it is you could serve as is..or even add some cut up marinated chicken breasts, or some shrimp into the mix. This time I added a pound of medium sized time, I think I may try some chicken. I also love the fact that this can be eaten cold or hot!Now for the "adjustments" I didn't use a red onion, only because I am not too fond of them, so I used a yellow onion instead, and the whole thing, not just 1/2. I also used a whole red pepper instead of 1/2 and a few more mushrooms than that what was called for.**A note for next time though....the recommened amount of veggies and pasta ratio seemed to be a little off..A 1 lb box of bow tie pasta makes a lot. I think next time I will add 2 zucchini and 2 squash instead of 1 each, and a lot more mushrooms (we just love mushrooms), along with the whole onion and the whole red pepper..Maybe even a whole yellow pepper added to the mix would be nice. I also wonder how this would taste using a can or two of rotelle tomatoes (chopped tomatoes with green chilis) instead of the cut up roma tomatoes....Might give it a nice "bite"-28 Mar 2006


This pasta dish was easy to make and full of flavor! I served it to a dinner party of 6 and it was a huge hit with them! I would suggest it to anyone who wants a quick and easy pasta dish to make.-21 Aug 2002

One Pan Charred Vegetable Farfalle

If a watched pot falls in the woods, and no one's there to hear it, do you still need a colander? Wait, how is the pot being watched if no one's there? We might be getting our idioms mixed up there, but for this pasta recipe, there's no pot of water and no colander! That's right, everything for this delicious farfalle with charred vegetables in a robust tomato sauce comes together in one pan. Cleanup will be such a breeze that you'll be left with plenty of time to ponder such philosophical musings.

Vegan Rose Sauce Farfalle Pasta with Roasted Veggies

Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Tomato Cream Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. Soyfree Recipe. Can be gluten-free, nut-free Jump to Recipe

I have been craving a variety of pasta sauces and dishes lately. This Rose sauce comes together really quickly, is silky, creamy, tomatoey, herby and just perfect for a Spring Dinner or lunch.

I roasted up some veggies that I had to use up with garlic and olive oil to top the pasta. Use whichever veggies you like. Roasted cauliflower or broccoli, asparagus and others will work as well. While the veggies, roast, cook the pasta and blend the rose sauce. The sauce uses tomato sauce, herbs, cashews all blended to make a quick silky sauce. It can also be made nut-free, see recipe notes section for option. I love a crisp breadcrumb, garlic, parm topping on this dish. The crisp sprinkle over creamy sauce is amazing!

Serve warm with pasta of choice and topping as roasted veggies, vegan parm/garlic breadcrumb, pepper flakes and fresh basil.

If you try this recipe, do let me know how you liked it, served it or other notes suggestions in the comments below.

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  • Chickpea Chorizo, Quinoa shells in tomato sauce. GF

To make this higher protein, add some black pepper chickpeas from my Roasted Red pepper sauce pasta post! Whats your current favorite pasta/sauce?

Frequently asked questions:

When getting ready to grill the Aloha Peppers, I like to quarter and seed the pepper before tossing in the oil mixture. When grilling peppers, it’s key to keep the pieces large enough so that they don’t fall through the grill. Alternatively, you can always use a grill basket .

When grilling Baby Eggplant (or any variety), I like to cut the eggplant into ¾ inch thick slices either horizontally or vertically. Either direction works, the key is not to cut the eggplant too thin so that it doesn’t end up too mushy.

You can store this grilled vegetable pasta for up to 5 days in the refrigerator. It can be served warm, room temperature or chilled.

I highly recommend grilling chicken to serve alongside or on top of the pasta. A few of my favorite recipes include Grilled Chicken Souvlaki, Za’atar Spiced Grilled Chicken, or Tandoori Grilled Chicken.

Lemon Spring Vegetable Pasta

If you are planning a pasta theme dinner then this vegetable pasta is the best bet for you as you can add more spring veggies and make it healthier and delicious. The creamy lemon sauce has one of the most delicious and amazing taste with a wide range of flavors in it.

Let’s make this delicious pasta and add some good green in our food!

lemon spring vegetable pasta

Quick Stats:


  • 1 tablespoon of olive oil
  • 1 small shallot, minced
  • 10 asparagus spears cut into 1-inch pieces
  • 14 oz. quartered artichoke hearts, drained
  • 3 cups of fresh spinach leaves
  • 3 cloves of garlic, minced
  • ¾ cup of frozen peas
  • 8-ounce of whole wheat farfalle pasta
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 2 cups of almond milk
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 4 lemon slices
  • Salt and pepper to taste
  • ¼ cup chopped basil
  • Parmesan cheese, for garnish

Method to Prepare:

  • Take a large skillet and heat olive oil over medium-high heat and add the shallots, asparagus, peas, artichoke, spinach, and garlic in it.
  • Cook for about 5 minutes as vegetables will be tender and spinach will be wilted.
  • Cook pasta while put all the vegetables aside in a large bowl.
  • Now, let’s make that delicious and delightful creamy sauce and pasta!
  • Take a large pot of water to a boil and salt generously and cook pasta accordingly to the instructions given on the package.
  • Meanwhile, let’s make the creamy lemon sauce.
  • Take a large skillet, the same skillet you used to cook vegetables and melt the butter. Whisk in the flour and whisk it until you don’t have lumps in it.
  • Now, slowly whisk in the almond milk, about ½ cup at a time and whisk vigorously.
  • Add lemon zest, and keep whisking it until the sauce thickens and then add lemon juice and lemon slices into the sauce and season the sauce with salt and black pepper to give it a punch of flavor.
  • Now, drain the pasta and add them to the thickened lemon sauce and add in the vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce.
  • Remove all the lemon slices with a help of spoon or tongs and get your pasta into a large serving bowl.
  • Garnish the pasta with fresh basil and some parmesan and serve warm.

Recipe notes:

  • We have used farfalle pasta here but you can use your favorite pasta and if you choose to use gluten-free pasta then it is the best choice.
  • If you love your recipe vegan then you can use vegan butter and vegan parmesan and you can also garnish your pasta with nutritional yeast and make it delicious and vegan.
  • Put your lemon into the microwave and warm it for 15 seconds only. This will give you more juice out of your lemon and will make this sauce more lemony.
  • You can use various green veggies to make this amazing vegetable pasta. Choose your favorite veggies and make this amazing vegetable pasta in a quick time.

Roasted Chorizo, Garlic and Vegetable Farfalle

16 ounces Premio Chorizo Sausage
1 large carrot, peeled
1 red bell pepper
1 medium zucchini
1 medium yellow squash
1 medium red onion, sliced into 1/4″ rounds
1 large fresh garlic cluster
Fresh basil, shredded
1 medium tomato, diced
3/4 cup fresh shredded Romano or Asiago cheese
16 ounces Farfalle pasta
Olive oil
Salt and pepper to taste

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.

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How to make Roasted Chorizo, Garlic and Vegetable Farfalle:

1. Turn oven to 350 degrees (F). Cut the top off of the garlic cluster, pour 1 teaspoon olive oil over it and roast in garlic roaster or aluminum foil for 1 hour, or until garlic cloves are tender. Remove from oven, let cool and carefully remove cloves from their paper. Set aside.

2. Set the oven to broil. Slice the Premio Chorizo sausage into pennies. Julienne all veggies but onion to a uniform size, approx 2 1/2 to 3-inches long.

3. Drop carrots into boiling water for 3 – 5 minutes to lightly soften them. Toss all vegetables but the onion into a bowl drizzle 1 – 2 tablespoons olive oil over them, salt and pepper to taste and toss to coat them evenly. Spill them onto a cookie sheet, leaving room for the onion slices. Spill the Chorizo sausage onto the pan and fit in with the veggies.

4. Brush each onion slice front and back with olive oil and place flat amongst other veg on cookie sheet. Place cookie sheet under the broiler and turn veggies and sausage several times to roast them evenly.

5. Prepare 16 ounces farfalle pasta according to package directions. Drain and toss all ingredients together with 2 – 3 tablespoons olive oil, garlic cloves, cheese and basil, adding salami or ham if desired. Toss carefully to avoid smashing soft cloves or veg. Garnish with diced tomato and shredded basil, serve with crusty bread.

Farfalle pasta with pancetta and peas recipe

This quick and easy recipe is especially favoured by my girls. I usually make it with frozen peas, but when in season, fresh peas are ideal &ndash just cook them for a little longer and add a little extra liquid. Farfalle is a butterfly-shaped pasta that will particularly appeal to children.


  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 40 g pancetta or bacon, finely chopped
  • 250 g podded fresh or frozen peas
  • 6 fresh mint leaves (optional)
  • 160 ml hot vegetable stock
  • 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
  • 1 pinch salt
  • 300 g farfalle
  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 1.4 oz pancetta or bacon, finely chopped
  • 8.8 oz podded fresh or frozen peas
  • 6 fresh mint leaves (optional)
  • 5.6 fl oz hot vegetable stock
  • 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
  • 1 pinch salt
  • 10.6 oz farfalle
  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 1.4 oz pancetta or bacon, finely chopped
  • 8.8 oz podded fresh or frozen peas
  • 6 fresh mint leaves (optional)
  • 0.7 cup hot vegetable stock
  • 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
  • 1 pinch salt
  • 10.6 oz farfalle


  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 4


  1. Gently heat the extra virgin olive oil and butter together in a frying pan until the butter has melted.
  2. Increase the heat to medium, add the onion and pancetta and sweat until the onion has softened and the pancetta is golden. Stir in the peas and mint, if using, then add the hot stock and Parmesan, cover with a lid and cook on a medium heat for 3-4 minutes, until the peas are cooked and the water has been absorbed.
  3. Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the farfalle until al dente, according to the instructions on the packet. Drain, add to the sauce and mix well.

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The vinaigrette:

The vinaigrette is a simple mix of red wine vinegar, freshly squeezed lemon juice, honey, olive oil, freshly chopped parsley and honey. A lot of pasta salads out there instruct you to dump a bottle of Italian dressing onto your pasta salad. That’s fine for a quick fix, but making it homemade will be so much better- fresh, more flavor and no strange ingredients. This is a flavorful vinaigrette. Don’t worry about the amount of oil that is called for- pasta salads need oil. The vinaigrette to pasta ratio in this recipe is just right.

Crumbled feta cheese is added in after the pasta salad is tossed with the dressing. This is the best way to do it because it will be much easier for the feta to stick to the pasta when it’s already coated with the vinaigrette.

My family is pretty crazy about this pasta salad. My husband explains that it doesn’t taste “store bought.” It’s more like the kind of pasta salad you might have served with your sandwich at a really nice deli.

Vegetable Pasta Recipe Variations

You’ll love this recipe as written, but it’s also a great one to play with. Feel free to use what you have on hand or whatever looks best at the farmers market. Here are some of my favorite variations:

  • Switch the veggies. Nearly any late summer veggie works well in this roasted vegetable pasta. Replace some of the summer squash with eggplant or bell peppers, swap the carrots for green beans, or add broccoli, cauliflower, fennel, or corn.
  • Grill the veggies. Too hot to turn the oven on? This vegetable pasta is just as good when you cook the veggies on the grill.
  • Swap the cheese, or skip it. If you don’t have feta on hand, use shaved Parmesan cheese or crumbled goat cheese in its place. To make this recipe vegan, skip the cheese, or add a spoonful of capers instead.
  • Add some crunch. Toss in a handful of toasted pine nuts or roasted chickpeas.
  • Up the herbs. In addition to fresh basil, top the pasta with dollops of pesto.

Let me know what variations you try!

Recipe Summary

  • 1 shallot, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup red wine
  • 3 cups Slow-Cooker Tomato Sauce
  • ½ teaspoon dried crushed red pepper
  • Kosher salt
  • 12 ounces farfalle pasta, cooked according to package directions
  • ½ cup chopped fresh basil
  • Shredded Parmesan cheese

Sauté shallots in hot oil in a large skillet over medium heat 1 minute. Add garlic, and sauté 1 minute. Add wine, and cook, stirring often, 3 minutes or until reduced to about half. Stir in tomato sauce and red pepper add salt to taste. Bring to a simmer cook 5 minutes. Stir in cooked pasta and basil. Serve immediately with Parmesan.