Vegetable Pasta

Vegetable pasta, a delicious and filling recipe packed with nutrients and fiber. It is really simple, affordable, and ready in 30 minutes!

I love simple food. I do believe it can be the most comforting and satisfying, and that’s exactly what happens with this vegetable pasta. It is extremely easy to make yet absolutely delicious and does seem like an extravagant recipe!

It is one of my favorite vegan pasta recipes, as it is made with affordable ingredients you can easily find at any grocery store. Besides, it is ready in just 30 minutes and will feed a whole family. I guarantee everyone will have seconds!

How to make vegetable pasta

• Add the oil to a large pot and when it’s hot, add the garlic and onion. Cook over medium-high heat for 3 to 4 minutes.
• Incorporate the zucchini and the red bell pepper, stir, and cook until the veggies start to golden brown.
• Add all the remaining ingredients, stir, and cook over medium heat for 5 minutes.
• Remove the lid, and cook for 3 to 4 more minutes, until the pasta is almost cooked through and most of the liquid has been absorbed.
• Stir through the vegan cheese (optional), and cook for 1 minute until the cheese is melted and the pasta is fully cooked.
• Serve your vegetable pasta immediately.

Vegetable pasta ingredients and tips

• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes, as well as this vegetable pasta. However, feel free to use a different type of oil. I always use extra virgin oils when possible because they’re healthier. 
• Garlic.
• Onion.
• Zucchini: if it’s not in season, this vegan pasta recipe will also work with any other vegetable.
• Red bell pepper.
• Dry pasta: to make my vegetable pasta I used whole wheat penne, but pretty much any type of pasta will do. Check the ingredients to make sure it’s vegan though.
• Crushed tomatoes or tomato puree: you could also use tomato sauce.
• Vegetable stock: you could use water instead, but this vegan pasta recipe will taste better if you use vegetable stock.
• Italian seasoning or dried oregano.
• Salt: I used ionized salt, but any salt will do.
• Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version to be more convenient and also easier to measure with a teaspoon.
• Red pepper flakes: this ingredient is optional. Omit it or adjust the amount of them if you don’t want your vegetable pasta to be spicy.
• Vegan shredded cheese: this ingredient is optional. You could also sprinkle our vegan Parmesan cheese on top of your vegan pasta recipe right before serving.
• Feel free to serve your vegetable pasta with vegan protein like seitan, tempeh, or even add some chopped tempeh bacon.
• On the other hand, you could also serve it with air fryer tofu, baked tofu, or fried tofu.

Looking for more vegan pasta recipes?

• Vegan Mac and Cheese
• Lemon Pasta
• Broccoli Pasta
• Vegetable Chow Mein
• Drunken Noodles

Did you make this vegetable pasta?

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Vegetable Pasta

• Author: Iosune
• Prep: 10 mins
• Cook: 20 mins
• Total: 30 mins
• 2–4 1x
• Main Dish
• American
• Vegan

Servings 2–4 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegetable pasta, a delicious and filling recipe packed with nutrients and fiber. It is really simple, affordable, and ready in 30 minutes!

Ingredients

• 2 tbsp extra virgin olive oil
• 4 cloves of garlic, sliced
• ½ onion, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 8 oz dry pasta (225 g), I used whole wheat penne
• 28 oz crushed tomatoes or tomato puree (800 g)
• 1 and ½ cups vegetable stock (360 ml)
• 1 tbsp Italian seasoning or dried oregano
• 1 tsp salt
• ½ tsp ground black pepper
• ¼ tsp red pepper flakes, optional
• 1 cup vegan shredded cheese (110 g), optional

Instructions

1. Add the oil to a large pot and when it’s hot, add the garlic and onion. Cook over medium-high heat for 3 to 4 minutes, stirring occasionally.
2. Incorporate the zucchini and the red bell pepper, stir, and cook until the veggies start to golden brown.
3. Add all the remaining ingredients, stir, and cook over medium heat for 5 minutes, partially covered.
4. Remove the lid and cook for 3 to 4 more minutes, stirring frequently, until the pasta is almost cooked through and most of the liquid has been absorbed.
5. Stir through the vegan cheese (optional) and cook for 1 minute until the cheese is melted and the pasta is fully cooked.
6. Serve your vegetable pasta immediately with seitan, tempeh, or even add some chopped tempeh bacon. You could also serve it with air fryer tofu, baked tofu, or fried tofu.
7. Keep the leftovers in an airtight container in the fridge for up to 1 week.

Notes

• Use any type of oil you have on hand.
• Feel free to customize your vegetable pasta with any veggies you want.
• Any type of pasta will do but check the ingredients to make sure it’s vegan.
• You can use water instead of vegetable stock, but this vegan pasta recipe will taste better if you use vegetable stock.
• Omit the red pepper flakes or adjust the amount of them if you’re not into spicy food.
• The vegan shredded cheese is optional. You could also sprinkle some of our vegan Parmesan cheese on top of your vegetable pasta right before serving.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 438
• Sugar: 13.4 g
• Sodium: 1193 mg
• Fat: 15.4 g
• Saturated Fat: 5.3 g
• Carbohydrates: 71.2 g
• Fiber: 11.6 g
• Protein: 13.6 g