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Chunky tomato and courgette pasta bowl recipe image

Print Chunky tomato and courgette pasta bowl

This is a simple, fresh tasting dish for when you've got really lovely, ripe tomatoes on hand. Adding good quality stock rather than a stock cube makes all the difference here. Use veg stock and Pecorino instead of Parmesan in you're a vegetarian. If you don't have any basil, garnishing with fresh coriander or parsley also works well.


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 480g punnet tomatoes, skinned & diced
  • 2 courgettes, cut into 2cm dice
  • 2 carrots, cut into 2cm dice
  • 1 litre chicken stock
  • 200g small pasta shapes, e.g. orzo, small conchiglie or macaroni
  • Handful basil leaves, shredded
  • 50g Parmesan, grated
  • Salt & pepper


  1. Heat the oil in a large pan. Add the onion and fry very gently, stirring now and then to stop it catching, for 10 minutes. Add the garlic and stir for 2 minutes.
  2. Add the tomato purée, tomatoes, courgettes and carrots and stir for 2 minutes. Add the stock and season.
  3. Bring to the boil. Add the pasta, reduce the heat and simmer for 8-10 minutes, until the pasta is just tender.
  4. Shred the basil leaves and stir them in, with half the Parmesan. Check the seasoning, divide between 4 serving bowls and serve sprinkled with the rest of the cheese.
want to cook with fresh ingredients? try one of our award winning veg boxes