Pasta Pesto Rainbow Buddha Bowl

Pasta Pesto Rainbow Buddha Bowl

Hi everyone,

This Spaghetti al Nero di Seppia  (Spaghetti with Squid Ink) is for me the focal point of this bowl!  I love how the black color of the spaghetti competes with these luscious red roasted tomatoes for attention 🙂  I know I am a little mad about food, ah well, there are worse things I could do right?


It’s been such a strange week with all that’s been happening in our country. Writing this post and recipe for the Pasta Pesto Bowl is really helping me to try and relax and rebuild my focus.  I’m sure that if you follow me on Instagram you know what I am talking about so I wont go into detail except that matter affecting women such as domestic

I always promise myself that I will keep My Anosmic Kitchen purely as a food recipe and post place. A place of colorful recipes and food inspiration. I also try to never engage in political, religious or any hate and crime events but sometimes your heart, soul and gut speak so much louder than the logical promises your mind made. Besides, I am and always have been the ‘let your voice be heard‘ kind of person instead of pretending that I am living in my own little world because the truth is, I am not and no one is. We are all in one way or another affected by what happens in our world.  So to all of you out there who have followed my Instagram posts and stories and know the fight thank you for bearing with My Anosmic Kitchen.


pasta pesto bowl


It’s a pasta pesto bowl which is seasonal so it can be served any time of the year and definitely tastes better when shared. Pasta pesto for one and pasta red sauce for the other person? Yes? I have to make it this way because we don’t always eat the exact same foods.

In fact I am more often having to make more than one dish for dinner just to separate the food when using either mushrooms or tomato so I thought how about making a bowl that we can both share! You eat what you like and I eat what I like and in this way you get two happy foodies 🙂  Not new to me at all is cooking more than one meal at a time, especially with young children not wanting to eat what you have already prepared and wanting something different to what has already been prepared.  I was never the ‘eat what’s in-front of you or starve’ type parent because I had come from that and wasn’t going to repeat it. So different meals it was, fortunately now that they are adults they know better.



There are so many types of pasta on the market so whatever you fancy adding to your bowl go for it! It will probably look amazing anyway. I went with the squid ink pasta for this bowl because of the beautiful strong black color and  because it stands up so well to the flaming red tomato.

pasta pesto bowl


This is really a matter of adding what you want to the bowl so use this as a starting point or as inspiration but above all  enjoy the food prepping activity.  How much of the ingredients would depend on how large or small the bowl is and how many people are you making it for.

In terms of the ingredients, here are a few ingredients that may inspire you;

  • veggie patties
  • any and all fresh vegetables
  • a mixed bean and corn 
  • pasta
  • chickpeas
  • brown rice
  • quinoa
  • snap peas, edamame, broccoli florets
  • avocado
  • nuts and seeds


A gorgeous seasonal bowl that you can easily share and change up the ingredients filling it with all your colorful favorites.

Keyword bowls, buddhabowl, pasta pesto bowl
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings


  • 200 grams pasta
  • 400 grams organic plum tomatoes
  • 1 cup cherry tomatoes
  • 2 cloves fresh garlic (pressed)
  • 2 tbsps olive oil and extra for dressing
  • salt to taste
  • 1 cup cup fresh basil leaves
  • Italian seasoning or additional basil
  • 1/2 avocado
  • basil pesto
  • mixed nuts (any)


  • Cook the pasta as per packet instructions with a little salt in the boiling water (cooking approx 8 minutes)
  • Heat a skillet, heat 2 tablespoons oil and brown the mushrooms, set aside
  • Same pan, add the garlic and cook for a few seconds
  • Pour in the organic canned tomatoes and cook on medium low heat for about 5 to 8 minutes with the salt and Italian seasoning/basil
  • About 2 minutes to the tomato sauce being cooked into a saucy sauce add in the cherry tomatoes, some fresh basil leaves and a drizzle of olive oil. Cook for the last 4 minutes
  • Half the avocado and lay it into a bowl with the pasta on one side, mushrooms, tomatoes and a separate small bowl for the basil pesto.
  • Season and drizzle a little oil and add some cracked black pepper and add seeds and fresh basil for extra delicious crunch! Enjoy!

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