Endorsed by the European Oncology Nursing Society

Wholewheat spaghetti with vegetable pasta sauce

Wholewheat spaghetti with vegetable pasta sauce image

Serves 1

Calories: 468 kcal per portion


  • 70 g wholewheat spaghetti
  • 2 carrots
  • 1 parsley root
  • 50 g celery
  • ½ onion
  • 1 garlic clove
  • 100 g mushrooms
  • 125 ml tomato passata
  • Basil
  • Oregano
  • Rosemary
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon grated Parmesan cheese


  1. Boil the spaghetti in salted water until al dente
  2. Wash and finely grate the carrots, parsley root, and celery
  3. Clean and slice the mushrooms
  4. Chop the onion
  5. Lightly fry the onions and the crushed garlic in olive oil until brown
  6. Add the mushrooms and fry briefly
  7. Add the vegetables, pour in the tomato passata, and season with salt and pepper and the herbs
  8. Simmer over a low heat
  9. Pour the vegetable sugo over the cooked spaghetti and sprinkle with the Parmesan cheese

This recipe was developed by a nutritionist. The suitability of each recipe may depend upon your specific cancer treatment and dietary requirements. Please always follow the advice of your healthcare team if you have any questions in relation to your diet, or to any of the information contained on this site.