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+ servings

Vegetable Pasta with Crispy Bacon and Seeds

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Fish-free; can be vegetarian or vegan
5 from 1 vote
Servings 4 adults
Author Roo Montague!


  • Half a red onion - finely chopped
  • 1 clove garlic - finely chopped
  • 1 large carrot - grated
  • 3 florets of broccoli - broken into small pieces
  • Half a red pepper - chopped
  • Handful green beans - chopped into 2cm pieces
  • Half small courgette - grated
  • 400 ml tomato passata - sieved tomatoes
  • 1 tsp mixed herbs or a handful of chopped fresh basil if you have it
  • Sprinkle chilli powder
  • 1/4 tsp stock powder - I use Marigold
  • 4 tbsp sunflower seeds - toasted in a frying pan until golden
  • 4 rashers bacon - grilled or fried until crispy
  • Handful pitted black olives - chopped (optional)
  • 320 g gluten-free pasta


  • Place the onion, carrot and red pepper in a large pan with approx. 50ml of water and cook the vegetables on a low heat with the lid on for approx. 10 minutes until soft. Replenish the water if it evapourates.
  • Add the remaining vegetables and allow to cook for a further 5-10 minutes, keeping the water topped up so there is just enough to cover the bottom of the pan.
  • Remove the lid and allow the water to evaporate before adding the passata, herbs, stock and chilli powder. Continue to cook on a low heat for a further 5-10 minutes until the vegetables are soft and the sauce thickened.
  • Meanwhile cook the bacon and seeds and chop the black olives.
  • Cook the pasta according to the instructions on the packet.
  • Once the pasta has cooked, drain and rinse, then add the sauce. Stir to combine and serve with chopped crispy bacon, sunflower seeds and olives scattered on the top.
  • To make this vegetarian or vegan, replace the bacon with grated cheese or beans.