Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Mediterranean Vegetable Pasta

Mediterranean Vegetable Pasta

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




10 min

20 min

2 - 3


1 cup Rosa tomatoes halved

2 tbsp Kalamata or green olives halved

½ red onion sliced

1 cup Sliced mushrooms of choice

2 tbsp Olive oil

1 tsp Mixed herbs

1 tsp Coconut Sugar

½ lemon juice

½ tsp Salt

½ tsp Pepper

Gluten-free pasta of choice (Pulse pasta)

2 tablespoon Vegan Mayo

Arrabiata (Aurelio organic pasta sauce)


  1. Preheat the oven at 180 °C and layer a baking tray with some baking paper or foil.
  2. On the baking tray layer first sliced onion then tomatoes, mushrooms and olives. Season with olive oil, salt, pepper, lemon juice, coconut sugar and mixed herbs
  3. Bake for 20 min until at 180 ° C until golden brown and onions are translucent
  4. Add water to the pot and bring to a boil, when boiling point is reached add pasta and cook for ± 10 min do not overcook still requires some byte to pasta (Al dente)
  5. Drain pasta and add arrabbiata/ tomato sauce of choice and mayonnaise to the pasta
  6. Take out vegetables from oven and add to pasta stir well and serve while still hot


Use pulse pasta as a gluten-free alternative. The recipe is GF and Vegan. Alternative seasonal vegetables can be used to change it up.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature