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Square photo of a plate of vegetable pasta

Vegetable Pasta

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

Servings 2-4 1x

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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