A hearty, no-fuss midweek favourite (without the meat)
This one’s for the nights when you want comfort food without the heavy lifting (or the meat). It’s colourful, filling, and a great way to use up those lingering veggies in the fridge drawer—especially zucchini, capsicum, and pumpkin.
Best of all? It’s oven-roasted on one tray, with creamy ricotta baked right in the centre.
Mix it all through your favourite pasta at the end and dinner is done—no complaints, even from meat-lovers.
🍽 What You’ll Need (Serves 4–5)
- 2 zucchinis, chopped
- 1 red capsicum, chopped
- 2 cups pumpkin, cubed
- 1 red onion, sliced
- 2 garlic cloves, whole (or sliced)
- 2 tbsp olive oil
- 1 tsp dried oregano or thyme
- Salt & pepper
- 250g fresh ricotta (or firm ricotta from the deli)
- 300g good-quality pasta (penne, spirals, rigatoni etc.)
- Grated parmesan or pecorino (optional, to serve)
🔥 Method
- Preheat the oven to 200°C (390°F).
- Spread chopped veg and garlic on a lined baking tray.
- Drizzle with olive oil, sprinkle with herbs, salt and pepper. Toss to coat.
- Nestle the ricotta into the centre of the tray.
- Roast for 30–35 minutes, until veg are tender and golden.
- Meanwhile, cook your pasta until al dente.
- Remove the tray from the oven and gently break up the ricotta, stirring it through the roasted veg right on the tray.
- Add drained pasta to the tray and toss everything together until coated.
- Serve warm with grated cheese on top, if using.
🍴 Tips & Variations
- Add spinach or kale to the pasta before mixing for a green boost
- Use a mix of pumpkin and sweet potato for extra sweetness
- Leftovers reheat beautifully for lunch
- Works well with gluten-free pasta too
💡 Why We Love It
This is meat-free done right: it’s hearty, rich, cheesy, and satisfying.
No complicated steps, no separate sauce, and just one pan for roasting.
It’s also a great way to:
- Use up excess garden veg
- Get the kids eating colourful meals
- Build a meatless night into your weekly rhythm (without the groans)