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    Home » Pasta recipes » Easy Veggie Pasta Recipe

    Published: May 12, 2023 by Kemi · This post may contain affiliate links

    Easy Veggie Pasta Recipe

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    Easy veggie pasta recipe that is simple, quick, and makes a good meal for dinner, brunch, or any time of the day! This healthy vegetable pasta is packed full of flavor, colorful, filling, and delicious. Eat on its own as a meatless pasta or serve with chicken, fish, steak, or lamb. Let me show you how to cook pasta with veggies.

    veggie pasta in a skillet.

    Easy Veggie Pasta Recipe

    This veggie pasta recipe is simple and will show you how to cook pasta with vegetables in easy, quick steps.

    Vegetable pasta is quick to cook and comes together in under 30 minutes so it's a  good choice for when you need a quick cooking delicious restaurant quality meal. It's perfect for lunch, brunch, dinner, and all occasions.

    This pan roasted veggie pasta dish is packed full of flavor, colorful, and healthy. It's also filling and satisfying and will soon be one of your favorite pasta dishes.

    Vegetarian pasta is versatile and can be made with any type of pasta like spaghetti, tagliatelle, penne, fusilli, linguine, or any other. I have used penne pasta for this post.

    You can also customize the vegetables. Bell pepper, zucchini (also known as courgette), tomatoes, spinach, mushrooms, broccoli, and carrots, are some of the vegetables that pair well with pasta. It's a good way of using leftover vegetables in the fridge.

    This is tomato veggie pasta, a healthy veggie pasta without cream however if you prefer, you can add cream to yours. Heavy cream, coconut cream, and cream cheese can be added to it. It can also be served with Parmesan if you desire.

    This pasta with fresh vegetables is nutritious, and gluten free if you use gluten-free pasta. Let me show you how to make it.

    Related: Pan fried vegetables, Spinach pasta

    veggie pasta served on a plate.

    Ingredients

    The detailed ingredient list, measurements, and directions are in the recipe card at the bottom of this post.

    Pasta- I used penne. You can use any pasta of your choice.

    Zucchini

    Bell pepper- use red, yellow, or orange bell pepper or a combination of them.

    Carrot

    Canned chopped Tomatoes- This can be substituted for Passata or tomato sauce.

    Tomato paste

    Broccoli

    Onion

    Garlic

    Baby spinach - Optional

    Spaghetti seasoning or Italian seasoning

    Black pepper

    Salt

    Olive oil

    ingredients displayed.

    How To Make Veggie Pasta

    Rinse and cut the broccoli, carrots, zucchini, and bell pepper into bite-size. Set aside.

    Add water to a pot, bring it to a rapid boil then add salt and pasta. Stir and cook it till aldente. Reserve half a cup of pasta water then drain the pasta.

    cooked pasta in a pot.

    While the pasta is boiling, place a skillet on medium heat, add a tablespoon of oil then add the vegetables and half of the seasoning, and salt. Stir and pan roast the veggies for 4-5 minutes or till they are tender but slightly crunchy. Transfer the veggies to a plate and set aside.

    roasted veggies in skillet.

    Add another tablespoon of oil into the skillet then add chopped onions and fry till it's soft and translucent. This takes about a minute.

    Add the minced garlic and fry it for about 30 seconds then add in the tomato paste.

    sauteed onions, garlic and tomato paste in the skillet.

    Add the chopped tomatoes, the remaining seasoning and salt. Stir and cook the tomato sauce for 5-10 minutes.

    chopped tomatoes and seasoning added to the skillet.

    Stir in the veggies and pasta.

    veggies added to the skillet.

    Pour in a splash of the reserved pasta water.

    pasta added to the skillet.

    Stir till all are well combined. Taste and adjust for seasoning.

    Take off the heat and serve.

    veggie pasta in a skillet bold picture.

    Variation

    Creamy veggie pasta- To make it creamy, add a cup of heavy cream after cooking the tomato sauce and let it cook for 1-2 minutes or till it starts to bubble before adding the vegetables and pasta. Stir till all combined. Take off the heat and serve.

    Chicken veggie pasta- Cut and dice boneless chicken breast or thighs, season, and pan fry then transfer to a bowl before cooking the vegetables in the same pan. Add the chicken back into the pot when adding the veggies and pasta. Stir till well mixed. Take off the stove and serve.

    What To Serve With

    This can be served on its own as a meatless pasta main meal or serve with other proteins and side dishes like:

    Garlic bread, bread rolls, no yeast bread

    Pan fried steak, air fryer sirloin steak, air fryer lamb chops, instant pot lamb chops

    Baked sausage, boiled sausage

    Pan fried salmon, air fryer sea bass, air fryer trout, boiled fish

    Garlic chicken thighs, pan fried chicken breasts, instant pot boneless chicken thighs

    served on a plate with the remaining in the skillet.

    How To Store

    Let the pasta and veggies cool completely then pack in an airtight container. Label and store it in the fridge for up to 3 days or in the freezer for up to 3 months.
    When ready to eat, simply reheat it in the microwave, stovetop, or in the oven.

    To reheat it on the stove- Transfer the pasta to a pan, add a splash of water, and heat till the pasta with veggies is heated through to how you like it.

    To reheat it in the microwave- Transfer the veg pasta to a microwave plate, sprinkle it with water, and microwave on high settings at 30 seconds intervals till heated through.

    Leftovers can be used in a pasta bake.

    Tips For Making Veggie Pasta

    • You can prep the fresh vegetables ahead. It's a good way of using leftover vegetables in your fridge.
    • If no fresh veggies are available, you can use frozen mixed vegetables. Thaw before use.
    • Don't forget to stir the pasta while cooking so it doesn't stick together.
    • It's best to cook pasta aldente to prevent it from breaking up in the vegetable sauce.
    • Don't forget to reserve pasta water before draining the pasta.
    • For creamy, add heavy cream, coconut cream, or cream cheese.
    • It's ok to add a bit of sugar to the tomato sauce if it is tart.
    • It's best eaten as soon as cooked but it stores and reheats well.
    • You can serve it with Parmesan cheese if you like.

    FAQS

    What vegetables to add in pasta?

    Vegetables like zucchini, broccoli, carrots, sweetcorn, bell peppers, sweetcorn, spinach, peas, onion, and asparagus all go well with pasta. You can use fresh vegetables or thaw frozen mixed veggies. It's also a good way of making use of leftover veg.

    What is vegetable pasta made of?

    Short or long pasta like penne, linguine, rigatoni, and spaghetti, vegetables like zucchini, carrots, peas, tomatoes, and carrots, and seasoning. Sometimes cream like heavy or coconut cream is added.

    veggie pasta served on a plate.

    More Veggie Recipes

    Pan fried carrots
    Sauteed vegetables
    Air fryer vegetables
    Oven baked vegetables
    Air fryer chicken and vegetables
    Mediterranean roasted vegetables

    More Tasty Pasta Recipes

    Tuna pasta
    Sardine pasta
    Spicy pasta
    Creamy lemon pasta
    Creamy salmon pasta
    Boiled pasta
    Garlic butter shrimp pasta

    I hope you like this veggie pasta recipe as much as we do. If you find this post helpful, please rate it 5 stars and leave me a comment below. I love reading from you.

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    veggie pasta in a skillet bold picture.
    Print Recipe
    5 from 1 vote

    Easy Veggie Pasta Recipe

    Easy veggie pasta recipe that is simple, quick, and makes a good meal for dinner, brunch, or any time of the day! This healthy vegetable pasta is packed full of flavor, colorful, filling, and delicious. Eat on its own as a meatless pasta or serve with chicken, fish, steak, or lamb. Let me show you how to cook pasta with veggies.
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: American, British, Mediterranean
    Keyword: pasta with veggies, roasted veggie pasta, vegetable pasta, veggie pasta
    Servings: 4
    Calories: 410kcal
    Author: Kemi

    Equipment

    • Pot
    • Skillet

    Ingredients

    • 10.5 0z (300g) Pasta Penne or any of your choice
    • 1 large Carrot
    • 1 cup each Broccoli, and Spinach
    • 1 medium Zucchini
    • 1 large Bell pepper
    • 1 medium Onion chopped
    • 2-3 cloves Garlic minced
    • 400 g Canned Chopped tomatoes or passata
    • ½ tablespoon Tomato paste optional
    • 1 tablespoon Pasta seasoning or Italian seasoning halved
    • ½ teaspoon Black pepper or to taste
    • Salt to taste
    • 2 tablespoons Olive oil halved

    Instructions

    • Rinse and cut the broccoli, carrots, zucchini, and bell pepper into bite-size. Set aside.
    • Add water to a pot, bring it to a rapid boil then add salt and pasta. Stir and cook it till aldente. Reserve half a cup of pasta water then drain the pasta.
    • While the pasta is boiling, place a skillet on medium heat, add a tablespoon of oil then add the vegetables and half of the seasoning, and salt. Stir and pan roast the veggies for 4 -5 minutes or till they are tender but slightly crunchy. Transfer the veggies to a plate and set aside.
    • Add another tablespoon of oil into the skillet then add chopped onions and fry till it's soft and translucent. This takes about a minute.
    • Add the minced garlic and fry it for about 30 seconds then add in the tomato paste (puree).
    • Add the chopped tomatoes, the remaining seasoning and salt. Stir and cook the tomato sauce for 5-10 minutes.
    • Stir in the veggies and pasta and add a splash of the reserved pasta water.
    • Stir till all are well combined. Taste and adjust for seasoning.
    • Take off the heat and serve.

    Notes

    • You can prep the fresh vegetables ahead. It's a good way of using leftover vegetables in your fridge.
    • If no fresh veggies are available, you can use frozen mixed vegetables. Thaw before use.
    • Don't forget to stir the pasta while cooking so it doesn't stick together.
    • It's best to cook pasta aldente to prevent it from breaking up in the vegetable sauce.
    • Don't forget to reserve pasta water before draining the pasta.
    • For creamy veggie pasta, add heavy cream, coconut cream, or cream cheese.
    • It's ok to add a bit of sugar to the tomato sauce if it is tart.
    • It's best eaten as soon as cooked but it stores and reheats well.
    • You can serve it with Parmesan cheese if you like.

    Nutrition

    Calories: 410kcal | Carbohydrates: 72g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 191mg | Potassium: 785mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4701IU | Vitamin C: 95mg | Calcium: 105mg | Iron: 3mg

    Did you make this recipe? Great! Rate it by clicking the stars ⭐️⭐️⭐️⭐️⭐️ and leaving a comment below. Don't forget to share this post with your friends, families, and also on your favorite Pinterest and Facebook.

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    Hello and welcome to my blog. I'm Kemi. Thanks for visiting. Stay a while, browse around, you will find easy delicious recipes.

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