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  • High in protein
  • High in dietary fibre
  • Contains wholegrains
  • No added sugar
  • Low fat per serve
  • Healthier living
  • Diabetes friendly
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free

One of our Coles Cooking Club members, Kim Hoa Loader, has shared the recipe for her delicious rainbow pasta. It’s a must-try.

  • Serves4
  • Cook time5 minutes
  • Prep time30 minutes, + 20 mins resting time
A rainbow pasta bowl


  • 2 cups (300g) plain flour
  • 1 tsp salt
  • 1 Coles Australian Free Range Egg
  • 1/2 cup vegetable puree (options below)
  • Flour, extra, to dust
  • Pasta sauce or pesto, to serve

Beetroot puree

  • 250g beetroot, trimmed, peeled and quartered

Spinach puree

  • 200g baby spinach leaves

Carrot puree

  • 250g carrot, trimmed, peeled and coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Start by making the vegetable puree of your choice. To make the beetroot puree, cook the beetroot in a saucepan of boiling water for 20 mins or until tender. Drain well. Cool slightly, then process in a food processor until smooth. Cool completely.
  2. Step 2

    To make the spinach puree, place the spinach in a heatproof bowl. Cover with boiling water. Stand for 1 min. Drain and set aside to cool. Process in a food processor until smooth.
  3. Step 3

    To make the carrot puree, cook the carrot in a saucepan of boiling water for 20 mins or until tender. Drain well. Cool slightly, then process in a food processor until smooth. Cool completely.
  4. Step 4

    Sift the flour and salt onto a clean work surface. Shape the flour mixture into a mound and make a well in the centre. Crack the egg into the well. Use a whisk to lightly whisk the egg. Gradually blend a little of the flour into the egg. Continue to gradually draw flour into the centre until the mixture forms a dough. Add the vegetable puree and knead until a smooth dough forms, dusting with extra flour if necessary. Cover with plastic wrap and set aside for 20 mins to rest.
  5. Step 5

    Secure a pasta machine to the side of the work surface. Adjust rollers to the widest setting. Cut the dough into 4 equal portions. Shape 1 dough portion into a flat rectangle and use a rolling pin to flatten slightly. Roll through the machine. Dust with extra flour. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle. Feed lengthways through the machine again. Repeat folding and rolling 6 times.
  6. Step 6

    Reduce the roller setting by 1. Roll dough through the machine. Continue reducing the setting and rolling until the pasta is about 2mm thick. Spread pasta sheet over a clean work surface dusted with flour. Sprinkle with flour and loosely roll up. Repeat with the remaining dough portions.
  7. Step 7

    Use a large sharp knife to cut the rolled pasta sheets crossways into 7mm-wide ribbons and lightly dust with flour (if your pasta machine has a cutting attachment, use that to cut the pasta into ribbons).
  8. Step 8

    Cook pasta in a large saucepan of boiling water for 2-3 mins or until just tender. Drain well. Return to the pan with pasta sauce or pesto and toss to combine. Serve immediately.

Nutrition Information


Energy: 1327kJ/317 Cals (15%)

Protein: 11g (22%)

Fat: 2g (3%)

Sat fat: 0.4g (2%)

Carb: 60g (19%)

Sugar: 6g (7%)

Fibre: 5g (17%)

Sodium: 628mg (31%)