Veggie pasta with almonds

Here is a healthy recipe for a veggie pasta made with almonds, feta and fresh parsley I created to make for dinner yesterday. The recipe is made with roasted vegetables, including sweet potatoes (kumara) and pumpkin, olive oil, fresh herbs, onion, garlic, fresh spinach, pasta, almonds, feta cheese and fresh parsley and you could hopefully find the ingredients for the recipe in your garden or at your local shop or fruit and veggie market 🕊🌸 you could also change the feta cheese to a plant based cheese, in case you are hoping for the recipe to be plant based 🌸  the recipe is also quite quick to make, has a lot of nutrients, and just uses a baking tray, a medium pan and a pot.

Veggie pasta with almonds 

Serves 2 to 3


  • 2 medium sweet potatoes (kumara)
  • pumpkin (about 200 to 300 g)
  • olive oil
  • fresh herbs (I use fresh oregano, thyme and sage)
  • salt and pepper
  • 1 white onion
  • 3 to 4 cloves of fresh garlic
  • fresh spinach (I use about 4 to 6 bunches)
  • pasta (I use about 300 g of penne pasta)
  • almonds (could include whole or flaked almonds)
  • feta cheese (I use about 100 g)
  • fresh parsley


Preheat the oven to about 200 degrees c.

Prepare the roast veggies to bake by rinsing and carefully chopping the sweet potato (kumara) into about 2 cm pieces. Chop the skin off the pumpkin, remove the seeds and also chop the pumpkin pieces into similar 2 cm shapes. Place on a baking tray and add the fresh herbs, about 3 to 4 tablespoons of olive oil and salt and pepper. Bake in the oven for about 30 to 40 minutes or until lightly golden brown, and check a couple of times.

Chop the white onion and add to a medium pan with about 3 to 4 tablespoons of olive oil. Cook gently on a medium to low heat for about 10 minutes, until the onion is just lightly golden. Finely chop the garlic and add to the pan, and cook gently, stirring frequently, for a couple of minutes. Remove from the heat briefly, to cook the spinach and pasta.

Carefully rinse the spinach, roughly tear into smaller pieces, and cook in a pot of boiling water for a couple of minutes, until wilted. Drain the spinach carefully and add to the pan with the onion and the garlic.

About 10 minutes before the roast veggies will be ready, cook the penne pasta in a pot with lightly salted boiling water until al dente (I use the same pot as for the spinach). Drain the pasta carefully and add to the pan with the onion, garlic and spinach.

Gently combine the ingredients together in the pan, before adding the roast veggies from the oven. Gently combine the roast veggies with the onion, garlic, spinach and pasta.

Carefully chop the almonds (if using whole almonds) and sprinkle the almonds over the veggie pasta. Add the feta cheese (if you would like to) by gently crumbling the cheese over the veggie pasta. Rinse and lightly chop the fresh parsley and sprinkle over the top. Lightly drizzle with olive oil, season lightly with salt and pepper to taste and enjoy 🌸


You could use potatoes, yams or a different kind of vegetable you enjoy, in case you don’t have sweet potatoes (kumara) or pumpkin. You could also use a different kind of plant oil (including grapeseed oil) and red onion in case you don’t have a white onion. I use a small bunch of fresh herbs (about 2 tablespoons) to add to the roast veggies. You could also add about 1 bag of baby spinach in case you don’t have whole spinach, and a different kind of nut you enjoy (could include walnuts, pine nuts). I use a small bunch of fresh parsley (about 2 tablespoons when lightly chopped).

Do you love cooking veggies and roast veggies too?


Please note: I also wrote an earlier blog post sharing a recipe for a strawberry smoothie, a lemon and honey drink, a lavender and honey face scrub, a couple of healthy muffins, a couple of honey recipes, a hot chocolate recipe by Deliciously Ellablueberry muffinsoats with almond milk and raspberries, a raspberry and blueberry smoothieblueberry bran muffins, an almond and banana smoothiechoc chip cookies, a chocolate ganache cake by Deliciously Ella, a raspberry and pear recipe, a sweet smoothie bowl by Deliciously Ella and chickpeas with fresh tomato and lemon in case you would also like to read a couple more posts sharing a couple of recipes (please check the links) 🕊🌸

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