I woke up one day with not many options in the fridge. It was one of those days when you don't feel like making anything complicated, but you're seriously hungry and want something that will give you a bit of satisfaction. The first time I tried this combination, I forgot to add water over the vegetables, and they got a bit burnt; I ended up scraping the pan more than I actually ate. Now, after about three attempts, I know how long to leave them and the deal with the tomato paste (don’t add too much, as it messes up the balance). It never turns out the same way, but I don’t think it has to.
Time: about 30 minutes total, including the time it takes for the water to boil for the pasta. Servings: two solid portions, enough to really fill you up, or three if someone else is nibbling alongside you. Level: nothing fancy, just be careful with the heat so the onion doesn’t burn.
I make this quite often for two reasons: first, you can use whatever you have on hand in the fridge, no expensive ingredients needed. Second, it doesn’t involve many pots or complicated operations. It also works with almost any type of pasta, short or long; if you’re picky about shape… it doesn’t make sense for this dish. And honestly, when I don’t feel like cooking two courses, this is one of the few that really fills you up with vegetables and a little greenery thrown in at the end.
1. Put a pot with about 2 liters of water on to boil. Add salt right from the start so you don’t forget later, and let it come to a boil.
2. In the meantime, prepare the vegetables: chop the onion fairly small, without worrying about perfection, and do the same with the cabbage (unless you’re stingy with the cabbage; if there’s too little, it won’t be noticeable at the end). Cut the bell pepper into small cubes, and grate the carrot on the large grater so it softens faster. Some people add celery; I don’t like it for its strong taste, but it works if you want.
3. Take a deep frying pan or a small pot, add the two tablespoons of oil, heat it well but not to the point of smoking, and toss in the vegetables one by one: first the onion and cabbage, after about a minute the bell pepper, and then the carrot. Stir occasionally so nothing sticks to the bottom. It takes about 6-7 minutes for them to soften, depending on how rushed you are or how thickly you’ve cut them. If you see they’re drying out, add a tablespoon of water directly.
4. When the vegetables are visibly softened, add the stock cube (or salt if you prefer it without), mix well, then pour in about 100 ml of water. Let it simmer on medium to low heat—not high, because it evaporates all the water quickly and you don’t want a dry stew.
5. After a few minutes, when the vegetables are almost cooked (it should smell like food, not raw onion), add two tablespoons of tomato paste (or to taste, but be careful not to color everything too much; it shouldn’t look like a tomato sauce). If you’re using homemade tomato paste, you might need to dilute it with a little water. Taste for salt and pepper now; don’t wait until the end, because it’s harder to fix once you add it over the pasta. Let it simmer for another 5-7 minutes to reduce the sauce a bit.
6. In the meantime, the pasta should be cooked. Taste it to see if it’s al dente or to your liking. Drain it, saving a little of the water if you want to mix it with the sauce right in the pan, but it’s not mandatory.
7. Pour the vegetables over the pasta or vice versa, whichever feels more artistic to you. Mix everything carefully so you don’t break the vegetables too much. Finally, sprinkle some greenery on top—parsley works best, but if you have some fresh basil, that’s good too. I also add a bit of dill if I have some left over, but not everyone likes that.
Nothing is set in stone with this recipe; you can change almost any vegetable if you want. You can also use whole wheat pasta, but keep in mind that it behaves differently—they absorb more liquid, so it’s good to make the sauce a bit softer. If you don’t have tomato paste, diluted tomato puree or canned tomatoes will work, but make sure they’re not too sour.
It’s good food with a bit of grated cheese on top, although I admit some would say it doesn’t go well with cabbage. It also pairs well with a fried egg if you want something heartier, or even some pan-fried chicken breast if you eat meat.
If you’re thinking about a drink, it goes well with a dry white wine, something light, or with a cold herbal tea so it doesn’t sit heavily in your stomach. For a complete meal, I also make a simple salad on the side—cucumbers, green onions, a bit of lemon, and you’re all set.
Variations? Oh, yes. If you have other vegetables at home, toss them in with the onion: zucchini, mushrooms, leeks, even spinach thrown in at the end works well. Many also add a clove of garlic at the end; I usually don’t, but it definitely changes the flavor. If you want it to be something “serious,” add some chickpeas or cooked beans, and it will keep you full until the evening. Some add hot peppers or chili flakes, but not everyone likes that, and I don’t want to ruin a serving for the kid. If you have small children, be careful not to add too much salt or MSG cubes.
It goes best with a fresh salad, possibly with ripe tomatoes in the summer, or even a cold yogurt if you want something refreshing. Even pickles in the winter aren’t bad. If you want to turn it into picnic food, just put everything in a container with a lid, and it’s good cold. If I were to recommend something similar, try it with rice instead of pasta or make it as a separate stew with polenta on the side.
Questions I’ve often heard or had myself at the beginning:
1. What kind of pasta works best?
I use whatever I have: penne, fusilli, even broken spaghetti; I don’t bother looking for something specific. Short pasta mixes better with the sauce, but it’s not a problem if you have something else, just don’t overcook it, or it will fall apart.
2. Can I use only fresh vegetables, or do frozen ones work too?
Frozen ones work too, especially bell peppers or mixed vegetables; just put them directly in the pan without thawing them first, or they’ll get too mushy. I’ve never used frozen cabbage, but I think it could be tried.
3. Can it be made without stock/cubes?
Yes, you can use salt and a bit of dehydrated vegetables or just water and salt, but it won’t be as intense. If you use organic cubes without chemicals, at least you don’t have to worry about additives.
4. Can it be made vegan?
Yes, this recipe is vegan if you don’t add cheese or eggs on top. No meat, no dairy, simple.
5. Can other spices be added?
Of course, you can add thyme, oregano, or even a bit of curry if you want to change the flavor completely, just don’t combine too many, as the flavors of the vegetables will get lost.
If you calculate it, it’s quite a light meal calorie-wise— for a solid serving, I’d say about 350-400 kcal, depending on the type of pasta and how much oil you use. Carbohydrates are about 60 g per serving, protein around 8-10 g (more if you add cheese or eggs), and fats about 8-10 g from the oil. It’s fine as a main lunch dish; it won’t leave you feeling faint even if you exercise afterward. The vegetables provide fiber and vitamins, so it’s not just a combination of carbs, even if it seems that way at first glance. If you add more vegetables and fewer pasta, the calorie count lowers, and it still fills you up; you won’t feel like you’ve eaten “diet food.”
If you have leftovers, store them in a container with a lid in the fridge; they’ll keep well for about two days. If you want to reheat them, add a tablespoon of water and warm everything on low heat so the pasta doesn’t dry out. Or directly in the microwave, but stir halfway through so there aren’t any cold spots. You can also eat it cold, especially in the summer.
Ingredients (for two solid servings):
– dried pasta (about 250 g), any shape
– one medium onion, adds sweetness and body to the sauce
– green bell pepper (or any other color), adds flavor and color
– a few tablespoons of finely chopped cabbage, for texture and a bit of sweetness
– one carrot, for consistency and a bit of color
– two tablespoons of tomato paste, to bind everything together and add a bit of acidity
– two tablespoons of oil (sunflower oil preferred, but olive oil works too) – don’t overdo it, so it doesn’t turn out too heavy
– salt and pepper, to taste
– optional: a vegetable stock cube (or just salt)
– greenery for serving (parsley, dill, or whatever you have on hand)
– water for boiling pasta and steaming the vegetables (not much, just enough to prevent sticking)
Time: about 30 minutes total, including the time it takes for the water to boil for the pasta. Servings: two solid portions, enough to really fill you up, or three if someone else is nibbling alongside you. Level: nothing fancy, just be careful with the heat so the onion doesn’t burn.
I make this quite often for two reasons: first, you can use whatever you have on hand in the fridge, no expensive ingredients needed. Second, it doesn’t involve many pots or complicated operations. It also works with almost any type of pasta, short or long; if you’re picky about shape… it doesn’t make sense for this dish. And honestly, when I don’t feel like cooking two courses, this is one of the few that really fills you up with vegetables and a little greenery thrown in at the end.
1. Put a pot with about 2 liters of water on to boil. Add salt right from the start so you don’t forget later, and let it come to a boil.
2. In the meantime, prepare the vegetables: chop the onion fairly small, without worrying about perfection, and do the same with the cabbage (unless you’re stingy with the cabbage; if there’s too little, it won’t be noticeable at the end). Cut the bell pepper into small cubes, and grate the carrot on the large grater so it softens faster. Some people add celery; I don’t like it for its strong taste, but it works if you want.
3. Take a deep frying pan or a small pot, add the two tablespoons of oil, heat it well but not to the point of smoking, and toss in the vegetables one by one: first the onion and cabbage, after about a minute the bell pepper, and then the carrot. Stir occasionally so nothing sticks to the bottom. It takes about 6-7 minutes for them to soften, depending on how rushed you are or how thickly you’ve cut them. If you see they’re drying out, add a tablespoon of water directly.
4. When the vegetables are visibly softened, add the stock cube (or salt if you prefer it without), mix well, then pour in about 100 ml of water. Let it simmer on medium to low heat—not high, because it evaporates all the water quickly and you don’t want a dry stew.
5. After a few minutes, when the vegetables are almost cooked (it should smell like food, not raw onion), add two tablespoons of tomato paste (or to taste, but be careful not to color everything too much; it shouldn’t look like a tomato sauce). If you’re using homemade tomato paste, you might need to dilute it with a little water. Taste for salt and pepper now; don’t wait until the end, because it’s harder to fix once you add it over the pasta. Let it simmer for another 5-7 minutes to reduce the sauce a bit.
6. In the meantime, the pasta should be cooked. Taste it to see if it’s al dente or to your liking. Drain it, saving a little of the water if you want to mix it with the sauce right in the pan, but it’s not mandatory.
7. Pour the vegetables over the pasta or vice versa, whichever feels more artistic to you. Mix everything carefully so you don’t break the vegetables too much. Finally, sprinkle some greenery on top—parsley works best, but if you have some fresh basil, that’s good too. I also add a bit of dill if I have some left over, but not everyone likes that.
Nothing is set in stone with this recipe; you can change almost any vegetable if you want. You can also use whole wheat pasta, but keep in mind that it behaves differently—they absorb more liquid, so it’s good to make the sauce a bit softer. If you don’t have tomato paste, diluted tomato puree or canned tomatoes will work, but make sure they’re not too sour.
It’s good food with a bit of grated cheese on top, although I admit some would say it doesn’t go well with cabbage. It also pairs well with a fried egg if you want something heartier, or even some pan-fried chicken breast if you eat meat.
If you’re thinking about a drink, it goes well with a dry white wine, something light, or with a cold herbal tea so it doesn’t sit heavily in your stomach. For a complete meal, I also make a simple salad on the side—cucumbers, green onions, a bit of lemon, and you’re all set.
Variations? Oh, yes. If you have other vegetables at home, toss them in with the onion: zucchini, mushrooms, leeks, even spinach thrown in at the end works well. Many also add a clove of garlic at the end; I usually don’t, but it definitely changes the flavor. If you want it to be something “serious,” add some chickpeas or cooked beans, and it will keep you full until the evening. Some add hot peppers or chili flakes, but not everyone likes that, and I don’t want to ruin a serving for the kid. If you have small children, be careful not to add too much salt or MSG cubes.
It goes best with a fresh salad, possibly with ripe tomatoes in the summer, or even a cold yogurt if you want something refreshing. Even pickles in the winter aren’t bad. If you want to turn it into picnic food, just put everything in a container with a lid, and it’s good cold. If I were to recommend something similar, try it with rice instead of pasta or make it as a separate stew with polenta on the side.
Questions I’ve often heard or had myself at the beginning:
1. What kind of pasta works best?
I use whatever I have: penne, fusilli, even broken spaghetti; I don’t bother looking for something specific. Short pasta mixes better with the sauce, but it’s not a problem if you have something else, just don’t overcook it, or it will fall apart.
2. Can I use only fresh vegetables, or do frozen ones work too?
Frozen ones work too, especially bell peppers or mixed vegetables; just put them directly in the pan without thawing them first, or they’ll get too mushy. I’ve never used frozen cabbage, but I think it could be tried.
3. Can it be made without stock/cubes?
Yes, you can use salt and a bit of dehydrated vegetables or just water and salt, but it won’t be as intense. If you use organic cubes without chemicals, at least you don’t have to worry about additives.
4. Can it be made vegan?
Yes, this recipe is vegan if you don’t add cheese or eggs on top. No meat, no dairy, simple.
5. Can other spices be added?
Of course, you can add thyme, oregano, or even a bit of curry if you want to change the flavor completely, just don’t combine too many, as the flavors of the vegetables will get lost.
If you calculate it, it’s quite a light meal calorie-wise— for a solid serving, I’d say about 350-400 kcal, depending on the type of pasta and how much oil you use. Carbohydrates are about 60 g per serving, protein around 8-10 g (more if you add cheese or eggs), and fats about 8-10 g from the oil. It’s fine as a main lunch dish; it won’t leave you feeling faint even if you exercise afterward. The vegetables provide fiber and vitamins, so it’s not just a combination of carbs, even if it seems that way at first glance. If you add more vegetables and fewer pasta, the calorie count lowers, and it still fills you up; you won’t feel like you’ve eaten “diet food.”
If you have leftovers, store them in a container with a lid in the fridge; they’ll keep well for about two days. If you want to reheat them, add a tablespoon of water and warm everything on low heat so the pasta doesn’t dry out. Or directly in the microwave, but stir halfway through so there aren’t any cold spots. You can also eat it cold, especially in the summer.
Ingredients (for two solid servings):
– dried pasta (about 250 g), any shape
– one medium onion, adds sweetness and body to the sauce
– green bell pepper (or any other color), adds flavor and color
– a few tablespoons of finely chopped cabbage, for texture and a bit of sweetness
– one carrot, for consistency and a bit of color
– two tablespoons of tomato paste, to bind everything together and add a bit of acidity
– two tablespoons of oil (sunflower oil preferred, but olive oil works too) – don’t overdo it, so it doesn’t turn out too heavy
– salt and pepper, to taste
– optional: a vegetable stock cube (or just salt)
– greenery for serving (parsley, dill, or whatever you have on hand)
– water for boiling pasta and steaming the vegetables (not much, just enough to prevent sticking)