Fresh and Easy Veggie Spaghetti
You won’t even notice that this quick and easy vegetable spaghetti dish is packed with healthful vegetables since it tastes so fantastic. More than 1 12 pounds of veggies are used in this vegetarian pasta dish. We could eat this pasta on a daily basis if we wanted to. Go directly to the recipe for Fresh Veggie Spaghetti.
How to Make The Best Vegetable Spaghetti
Consider this a flexible vegetarian spaghetti dish that works beautifully with a range of veggies, allowing you to utilize whatever vegetables you happen to have on hand in the kitchen. This is a terrific way to use up any veggie leftovers that may have accumulated in the produce drawer, in my opinion. You may even use different shapes and varieties of pasta in place of the spaghetti if you choose. Whole wheat pasta, as well as gluten-free spaghetti, will work very well. My favorite part about this vegetarian spaghetti is that it is cooked entirely from scratch, so you know exactly what ingredients are going into it.
We replace the pasta with zucchini noodles, which are delicious.
What You Need to Make Vegetable Spaghetti
Now, let’s go through the elements in rapid succession: Pasta— You may use any form of pasta you like, and you can even substitute your favorite gluten-free or whole grain pasta if you want. Vegetables—The type of vegetables you use is entirely up to you, but we recommend zucchini, yellow squash, canned roasted red peppers, leafy greens, peas, maize, and cabbage as excellent choices. The possibilities are unlimited in this case. Onion, garlic, and tomato paste—These ingredients serve as the foundation for the basic sauce’s taste.
- We smash them a little with a spoon just after adding them to the saucepan, allowing them to break apart and form a chunky sauce as a result.
- Herbs and spices—Whenever we have fresh basil on hand in the kitchen, we use it.
- The sauce is enhanced by the addition of dried herbs such as oregano and crushed red pepper flakes.
- In addition to giving the sauce a deep umami taste, it is also our secret weapon for cooking vegetarian cuisine.
- Making it yourself (the directions are provided below) or purchasing it is an option.
Trader Joe’s has even begun to sell their own version of the product. In the notes area below, we’ve included a few choices to consider. Making this vegetable-loaded pasta dish is simple, and even better, it’s quick to prepare!
Making Veggie Pasta From Scratch
The following are the fundamental stages you’ll need to do (the whole recipe is included below):
- Cook the chopped onions in olive oil over medium heat until they are soft. Add the garlic, spices, and tomato paste and mix well. Cook until the veggies are soft, then remove from heat. Toss in the canned whole tomatoes and break them up with a spoon to make a little sauce. You want the sauce to have a chunky texture. Simmer the sauce until it has slightly decreased in volume — between 10 and 15 minutes — after seasoning it. Prepare your pasta while the sauce is simmering. Toss the spaghetti with the sauce and place it on a serving platter
Traditionally, I like to top the spaghetti with a good quantity of parmesan cheese, but if you are vegan, you may use nutritional yeast on top.
More Veggie Packed Recipes
If you enjoy this simple vegetable pasta dish, you might want to check out some of our other vegetable-heavy recipes, including: One of our most popular recipes is ourFresh and Easy Vegetable Lasagna, which you can find here. It is our vegetarian baked pasta that will delight both vegetarians and meat eaters. With only 15 minutes of hands-on time, ourEasy Baked Zitiwith spinach, artichokes, and a creamy pesto layer is the perfect weeknight meal for those with hectic schedules. Because we are huge fans of vegetables in our household, we set out to produce the finest vegetarian burger possible.
TheseEasy Roasted Veggie Tacos, another healthy supper dish, are filled with spice-roasted veggies and black beans for a little protein to keep things interesting.
Try our Easy Weeknight Spaghetti with Meat Sauce if you’re looking for a meat-based spaghetti dish.
Fresh and Easy Veggie Spaghetti
Vegetable spaghetti cooked in minutes with loads of vegetables and a simple tomato sauce that is made entirely from home is delicious. If you want to make vegan spaghetti, leave off the cheese and sprinkle a little nutritional yeast on top instead. The sauce may be prepared ahead of time and stored in the refrigerator for up to 3 to 4 days. This recipe serves 4 to 6 people (About 6 cups of sauce)
Watch Us Make the Recipe
12 ounces of spaghetti or any type of pasta of your choosing 4 tablespoons extra-virgin olive oil 1 cup of oats (140 grams) onion that has been chopped 2 medium zucchini, chopped (about half a pound) 2 medium yellow squash, diced (about half pound) 3 garlic cloves, peeled and minced (1 tablespoon) 1/2 teaspoon oregano leaves (dried) a quarter teaspoon of red pepper flakes the tomato paste (about 2 tablespoons) Tomatoes, whole and peeled, in a 28-ounce can Roasted red peppers from one (12-ounce) jar, drained and sliced into 1/2-inch pieces (1 heaping cup) Optional: 2 to 3 tablespoons mushroom powder (see comments).
5 cups (about half a pound) the leaves of spinach a handful of fresh basil leaves, plus a few more for decoration Season with salt and freshly ground black pepper.
- Prepare the sauce by heating olive oil in a large pan with sides over medium heat until shimmering. Cook, turning occasionally, until the onion is transparent, 3 to 5 minutes. Remove from heat and set aside. Cook, turning occasionally, until the zucchini, yellow squash, garlic, oregano, red pepper flakes, and a heaping teaspoon of salt are cooked but still have some crunch, 5 to 8 minutes. Cook for another minute once you’ve added the tomato paste. We normally end up using between 1 and 1 1/2 teaspoons of fine sea salt when we’re cooking this sauce. Combine the roasted red peppers, tomatoes, and mushroom powder in a large mixing bowl. Bring the liquid to a low boil and cook, stirring occasionally, until it has thickened and reduced by half, about 10 minutes. If you want a chunky sauce, use a spoon to break up the entire tomatoes into smaller pieces while the sauce is cooking.
- Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil and cook the pasta according to package directions
- Set aside.
- To finish, remove the sauce from the heat and toss in the spinach and basil until well combined. Taste, then adjust with extra salt if necessary to your liking. Toss in the cooked pasta and set aside for a minute or two to allow the pasta to soak some of the sauce and the spinach to wilt a little bit, if desired. Serve with a sprinkle of parmesan or nutritional yeast on top after tossing again
Adam and Joanne’s Tips
- Mushroom powder is available for purchase online or may be made at home. Begin with dried mushrooms — any variety of mushroom will do
- There are no restrictions. Porcini dried in particular are a favorite of ours. They are available for purchase at big and specialist grocery stores, as well as online. Place the dried mushrooms in a blender and pulse until they are finely crushed. Keeping it in a spice jar and using it to your heart’s delight Alternatives to mushroom powder include the following: Mushroom powder enhances the sauce’s umami taste by imparting a deep, earthy flavor. If you don’t have any on hand and the spaghetti sauce seems to be lacking a little “something, something,” a splash of soy sauce may be a good substitute. If you are open to it, fish sauce may also be a fantastic taste enhancer if you are willing to experiment. You may also chop mushrooms and put them to the skillet with the onions to make a vegetarian dish. Nutritional information: The nutritional information presented here is a best-guess approximation. The USDA database was consulted in order to generate approximate values.
Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook!
You may find us at: @inspiredtaste Nutritional Information Per Serving: Nutritional Information: Serving size 1/6 of the recipe (2 ounces pasta)/Calories 372/Total Fat 11.4g/Saturated Fat 1.6g/Cholesterol 0mg/Sodium 798.2mg/Carbohydrate 56.9g/Dietary Fiber 8.9g/Total Sugars 7g/Protein 14.5g
Quick Veggie Pasta – Vegetarian or Vegan
The following is a weekly reminder that not all dinners need to be elaborate affairs. When you simply dump whatever you have on hand into a pot or a pan, you might get some pretty fantastic results. I normally follow a broad pattern while preparing these sorts of dinners, but I enjoy experimenting with the components that are included into the framework. This Quick Veggie Pasta is my current favorite “anything goes” dish since it can simply be modified to include meat or to be vegan by swapping just one ingredient.
Why I Love This Vegetable Pasta
This is my favorite sort of food since it is quick, simple, and filling. This product has such a high degree of adaptability that you don’t even need to measure. You may use any type of pasta and any sort of vegetable in this dish, and you can even experiment with different flavor combinations. Made with minimal effort and minimal mental energy, this dish is simple, delicious, and easy to prepare.:)
For this dish, you may practically use any sort of pasta and whatever amount of it that you like. Long pasta, short pasta, and even small pasta such as couscous or orzo are all options. The fact that I seldom use a whole box of pasta at a time means that I constantly have tiny amounts of miscellaneous spaghetti sitting about in my cupboard, waiting to be utilized. In addition, while my following suggestion may cause purists to clutch their pearls, I recommend cutting long spaghetti in half before boiling it.
Instead of the veggies being pushed to the edges of the skillet with a clump of pasta in the center, you’ll be able to incorporate them into the dish more easily.
You may use nearly any vegetable in this dish, just as you can with every variety of pasta! In fact, I’ve cooked this dish with frozen mixed veggies and found it to be pretty tasty. Moreover, not only is the kind of vegetable adjustable, but so is the quantity of vegetables. Use as much as you want, or as little as you want. Grape tomatoes, mushrooms, and spinach were the vegetables I used today, but there are plenty of other delicious possibilities as well:
- Salad greens, peas, corn, avocado (which will give the pasta a good creamy effect), edamame (which will give the pasta a nice creamy impact), broccoli, carrots, zucchini, bell pepper, green beans, onion (red, yellow, green)
The key to changing out the veggies is to put them to the skillet in the sequence of hardest to softest texture, starting at the bottom. A firm vegetable, such as carrots, that will take longer to soften should be placed in the pan first so that it has enough time to cook, whereas a soft vegetable, such as spinach, should be placed in the skillet last so that it does not get overcooked.
What is Nutritional Yeast?
Nutritional yeast is a deactivated version of the yeast Saccharomyces cerevisiae that is widely used as a condiment for food that is high in nutrients. With a light, flakey texture that blends easily into sauces and a savory, almost cheesy flavor, it has a yellow tint and a mild flavor. The nutritional yeast is the star of the show in this pasta recipe because it really brings the taste to life and adds a ton of umami to the sauce. Nutritional yeast is frequently found in the produce section of the grocery store, alongside other non-perishable health items.
Would you want to see some additional applications for nutritional yeast? Check out our nutritional yeast archive for more information. Do you enjoy quick pasta dishes? See the rest of our Quick Pasta Recipes for more inspiration!
Quick Veggie Pasta
Make advantage of any leftover ingredients you have lying around the kitchen because “everything goes” with this Quick Veggie Pasta recipe! Make it vegetarian or vegan if you like. Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes Servings:4
- 1/4pound linguine ($0.50)
- 4oz.mushrooms ($0.75)
- 1cupgrape tomatoes ($1.25)
- 1Tbspcooking oil ($0.04)
- 4oz.fresh spinach ($0.50)
- 1Tbspbutter* ($0.09)
- 1/4tspgarlic powder ($0.02)
- 2Tbsp nutritional yeast ($0.42)
- 1/4tspsalt ($0.02)
- 1/4tsp freshly cracked black pepper ($0.02)
- 1/2 cup fresh
- Prepare the pasta by bringing a big pot of water to a boil. Once the water comes to a boil, add the pasta and continue to cook until the pasta is soft (about 7 minutes). Drain the pasta in a strainer, reserving 1/2 cup of the pasta water
- Set aside. meanwhile, slice the mushrooms and cut the tomatoes in half while you’re waiting for the water to boil. In a large skillet, heat the cooking oil over medium heat until shimmering. Using a sprinkle of salt and the mushrooms, sauté until they have shed all of their moisture and water is no longer accumulating on the bottom of the skillet (about 5 to 7 minutes). Saute for another two minutes, or just until the tomatoes are cooked through (they will continue to cook once the other ingredients are added). Remove from the heat and set aside. In a separate pan, heat the spinach until it is barely wilted. Finally, add the pasta to the skillet with the butter once it has been cooked and drained. Toss until all of the ingredients are covered with melted butter. Turn the heat down to a minimum. Mix in the garlic powder, nutritional yeast, salt, and pepper until everything is evenly coated. Taste the pasta and make any necessary adjustments to the spices. If the pasta becomes too dry while you’re tossing it with the seasoning, simply add a dash of the pasta water you’ve set aside. Serve quickly and have pleasure in it
*Substitute vegan butter for the regular butter in this recipe to make it vegan. Here’s how we figure out how much a recipe will cost. Serving:1serving・Calories:301kcal・Carbohydrates:48g・Protein:11g・Fat:8g・Sodium:200mg・Fiber:4g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer. Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases.
How to Make Quick Veggie Pasta – Step by Step Photos
To begin, boil and drain your pasta first, since the remainder of the meal will most likely be finished by the time the pasta is through boiling and draining. For this dish, I used a 12 lb. linguine, but you may use any sort of pasta that you choose instead. Bring a saucepan of water to a boil, then add the pasta and cook until the pasta is cooked, about 10 minutes (about 7 minutes). Drain the pasta in a colander after reserving approximately 1/2 cup of the cooking water. While you’re waiting for the pasta water to come to a boil, prepare any veggies you intend to use by slicing or diceing them.
- In a large pan, heat 1 tablespoon of cooking oil over medium heat until shimmering.
- Heat the mushrooms over medium heat until they have lost all of their moisture and there is no longer any water accumulating at the bottom of the skillet (5-7 minutes).
- It isn’t necessary to fry them down to a crisp here because they will continue to cook as you add more ingredients to the pot.
- 1 tablespoon butter should be added to the pan with the cooked and drained pasta.
- Then, using 2 tablespoons nutritional yeast, 14 teaspoon garlic powder, 14 teaspoon sea salt, and 14 teaspoon freshly cracked pepper to season the veggie pasta, remove it from the fire and set it aside.
- If the pasta becomes too dry, simply add a dash of the pasta water that was set aside.
- You may also experiment with other herbs and spices!
How to Make Veggie Noodles
Learn how to create vegetable noodles with vegetables such as carrots, cucumber, kohlrabi, and others! You won’t miss the spaghetti at all since they’re so delicious and entertaining. Did you know that cucumber, carrots, kohlrabi, and other vegetables may be used to produce vegetable noodles? Even though we’ve all heard about zucchini noodles by now, there are several more veggies that may be transformed into curly, colorful noodles as well! The preparation of these vegetable noodles is one of my favorite summertime culinary endeavors!
- It’s also a fantastic way to highlight the best of summer’s peak-season products.
- The transformation of an ordinary root vegetable into bright vegetable noodles is hypnotic to witness in its own right.
- Countertop spiralizers and the KitchenAid Spiralizer Attachment are two types of spiralizers that I’ve used in my professional career.
- It is secured to the counter with a clamp, so it will not move while you are working.
- The KitchenAid Spiralizer Attachment is also excellent for making curly veggie noodles.
You’ll find a list of the veggies that I spiralize the most frequently, as well as serving ideas for each of them, in the section below. Try one, or combine several to create vibrant salads and bowls of your own creation. Make use of your imagination and have a good time!
Butternut Squash Noodles
Look for a squash with a long neck if you want to create butternut squash noodles. Remove the fat and seeds from the squash’s base, but don’t throw it away! Although it is not suitable for producing vegetarian noodles, it may still be used to roast vegetables or to make soup. Butternut squash noodles are one of the few varieties of vegetarian noodles that I prepare, along with zucchini noodles and eggplant noodles. Lightly sauté them in a small amount of olive oil until they begin to soften a little.
Then it’s time to eat something.
- It’s a vegetarian take on the classic spaghetti and meatballs. Marinara sauce, vegan meatballs, and vegan Parmesan cheese are served on top of the noodles. In my Easy Pesto Pasta, I used egg noodles in place of the usual noodles. Salads made with fragile greens such as spinach or arugula and basic basil pesto are ideal accompaniments. Spaghetti Aglio e Olio is reimagined as an all-vegetable dish. Using a large mixing bowl, combine the noodles, sautéed garlic and kale, red pepper flakes, lemon zest, lemon juice, and vegan Parmesan cheese. Not to mention the normal Parmesan cheese
Beet Veggie Noodles
The vibrant red hue of these beet vegetarian noodles really stands out to me! It’s common for me to mix them with other spiralized vegetables, such as carrots, and serve them raw or lightly sautéed. Season the salad with pesto (vegetarian pesto is also good), orlemon vinaigrette, and roasted chickpeas, crumbled feta cheese, and fresh herbs to turn it into a complete dinner.
It’s impossible not to feel refreshed by these cool cucumber noodles on scorching summer days! Because English cucumbers are less watery than other cucumber kinds, I like to cook them with English cucumbers. You may toss them with tahini sauce or peanut sauce, fresh mint or cilantro, and baked tofu or tempeh for a light supper, or you can use them in any of the following recipes:
- Spiralized Daikon “Rice Noodle” Bowl
- Spiralized Daikon “Rice Noodle” Bowl In Love and Lemons Every Day, on page 117, there is a recipe for Soba Noodle Picnic Salad with Tahini Miso
- On page 117 of Love and Lemons Every Day, there is a recipe for Soba Noodle Picnic Salad with Tahini Miso. The recipe for Radish “Noodles” with Cashew-Coconut Sauce can be found on page 141 of the book Love and Lemons Every Day. Page 133 of The Love and Lemons Cookbook contains a recipe for Cold Sesame Cucumber Noodles.
They’d also make a fantastic addition to this soba noodle dish as well!
Carrot Veggie Noodles
Observe for large, plump carrots if you want to make exceptionally long, curly carrot noodles. At my local grocery shop, I’ve had the most luck finding them in the bin of carrots for juicing. Noodles made from carrots are delicious on their own, but they’re much better when combined with other vegetables. You might serve them with spiralized kohlrabi or beets, and I frequently serve them alongside daikon and cucumber noodles. You may use this combo in any of the following recipes:
- Spiralized Daikon “Rice Noodle” Bowl
- Spiralized Daikon “Rice Noodle” Bowl The recipe for Radish “Noodles” with Cashew-Coconut Sauce can be found on page 141 of the book Love and Lemons Every Day. Page 237 of The Love and Lemons Cookbook contains a recipe for Mango and Daikon Glass Noodle Salad.
Daikon Radish Veggie Noodles
Daikon vegetarian noodles have a great peppery edge to them as well as a firm al dente consistency. Daikon radish is a great replacement for rice noodles because of its light, translucent look. Purple daikon radish and watermelon radish are other excellent choices. Using raw radish noodles, you may toss them with tahini sauce, peanut sauce, and baked tofu or tempeh, or you can use them in any of these recipes:
- Spiralized Daikon “Rice Noodle” Bowl
- Spiralized Daikon “Rice Noodle” Bowl The recipe for Radish “Noodles” with Cashew-Coconut Sauce can be found on page 141 of the book Love and Lemons Every Day. Page 237 of The Love and Lemons Cookbook contains a recipe for Mango and Daikon Glass Noodle Salad.
Summer Squash Vegetable Noodles
These bright and cheery summer squash noodles are the closest cousins of zucchini noodles. They have the same delicate texture and mild flavor as the arugula, and they’re delicious either raw or lightly sautéed in olive oil. Make a heartier supper out of them by tossing them with ordinary spaghetti and marinara sauce. The following two vegetable pasta noodle recipes use them as a star ingredient:
- Vegan Pasta Salad
- Zucchini Noodle Puttanesca, from page 177 of Love and Lemons Every Day
- Vegan Pasta Salad
Are you unsure of what to do with the kohlrabi that arrived in your CSA box? Make a spiral out of it!
Alternatively, you may substitute kohlrabi noodles for the kohlrabi matchsticks in my noodle salad, or you could use them in place of the daikon noodles in mySpiralized Daikon “Rice Noodle” Bowl. If you’re seeking for further methods to assist them, consider any of the following suggestions:
- Drizzle them with tahini sauce to finish them off. Top with roasted chickpeas, chopped tomatoes, diced cucumbers, parsley, and mint
- Serve immediately. Lightly sauté them, then combine them with marinara sauce or creamy pomodoro sauce to finish them off. To complete the dinner, throw in a couple of vegan meatballs. Adding peanut sauce, baked tofu or tempeh, and crushed peanuts or cashews will make them taste even better. A handful of fresh mint and a splash of gochujang sauce will elevate these vegetable noodles to a new level of deliciousness.
Sweet Potato Noodles
Sweet potato noodles are delicately sautéed in the same way that butternut squash noodles are before being consumed. Once they’re cooked, I toss them with marinara sauce or pesto, fresh herbs, pine nuts, and vegan Parmesan cheese before serving them in this bright rendition of spaghetti aglio e olio. To make the dish more filling, top the veggie noodles with a handful of roasted chickpeas before serving.
For good reason, these light, delicate vegetable noodles are a popular choice! They’re nutritious, flexible, and ridiculously simple to prepare. I recommend serving zucchini noodles uncooked to ensure that they keep their al dente bite, but you may briefly sauté them if you want a different texture. Take care not to cook them for an excessive amount of time; it only takes a couple of minutes for them to become mushy. These vegetable noodles are wonderful on their own or paired with a savory sauce such as Alfredo sauce, marinara sauce, or pesto sauce.
Page 177 of Love and Lemons contains a recipe for Zucchini Noodle Puttanesca that includes them.
You could use them in this Linguine with Lemon and Tomatoes as well!
More Favorite Veggie Noodles and Grains
If you enjoy cooking these vegetable noodles, you might want to try one of the following vegetable noodle or grain recipes:
How to Make Veggie Noodles
Preparation time: 10 minutes Time allotted: 5 minutes Serves2 Carrots, cucumber, zucchini, and other vegetables can be used to make veggie noodles. These vibrant veggie noodles are a healthy and delectable alternative to traditional spaghetti.
Choose a vegetable:
- Butternut squash, beet, cucumber, carrot, daikon radish, summer squash, kohlrabi, sweet potato, and zucchini are all good options.
- Look for a squash with a long neck if you want to create butternut squash noodles. Remove the fat and seeds from the squash’s base and set them aside for another use (see suggestions in the post above). Peel the squash and spiralize it into noodles using a spiralizer
- Beet noodles: Look for a huge beet to use as a vegetable. Use a spiralizer to produce noodles after peeling off the skin of the squash. A huge English cucumber will make the best cucumber noodles. If you want to produce noodles (without peeling them), use a spiralizer or a julienne peeler. Carrot noodles: Look for a carrot that is particularly large. If the surface is really unclean, scrub it well or peel it. Create noodle shapes with a spiralizer or julienne peeler, if desired. Noodles made from daikon may be made with a spiralizer. Summer squash noodles: Look for a big yellow squash in the produce section. Noodles can be created with a spiralizer or a julienne peeler. Alternatively, you may use a standard vegetable peeler to create thick ribbon-shaped noodles. There is no need to remove the squash’s skin
- It may be eaten as is. Remove the greens from the kohlrabi noodles and set them aside for later use. Remove any nubby pieces of the kohlrabi bulb by peeling them away. Noodles may be made with a spiralizer. Sweet potato noodles: Look for a sweet potato that is thick. Peel the sweet potato and spiralize it into noodles using a spiralizer
- Zucchini noodles: Look for a big zucchini to make your noodles. Noodles can be created with a spiralizer or a julienne peeler. Alternatively, you may use a standard vegetable peeler to create thick ribbon-shaped noodles. It is not necessary to remove the skin off of the zucchini.
Vegetable Pasta – One Pot!
A fast Vegetable Pasta dish that uses less pasta and more vegetables yet tastes so delicious that no one would guess it’s a healthy pasta meal! An entire head of broccoli, corn, zucchini, capsicum/peppers and onion are tossed with a garlic herb tomato sauce, and the dish is served over a bed of spaghetti. The entire meal may be prepared in one pot from scratch in 20 minutes. *Fist pump!*
Cooking vegetable pasta the traditional technique means roasting the vegetables until they are wonderfully caramelized, preparing a pasta sauce, cooking the pasta, and putting it all together at the conclusion of the cooking process. It’ll take close to an hour, and it’ll be completely worth your time. This one-pot vegetarian spaghetti dish is perfect for all of those other occasions. A full-course dinner that covers all the bases:
- Lots of vegetables
- Light on the pasta
- Minimum preparation
- Only one pot to clean
- And incredibly delicious (the cheese certainly helps. )
Choose your own vegetables and pasta
This is a fantastic, adaptable vegetarian pasta that you can prepare at home using your favorite vegetables of your choosing. This recipe calls for one large broccoli stalk, frozen corn kernels that have thawed, two zucchinis that are towards the end of their usefulness, and one bell pepper (capsicum or bell pepper). All of the veggies were ones I happened to have on hand (although I did have to go out and buy more to complete the film). You may also make your own pasta selection. This dish may be made with any short pasta, including macaroni, spirals, penne, and ziti (which is what I used in this recipe).
After all of the guidelines I laid down in Friday’s Chocolate Mousse, I figured I was due for a nice and simple “use what you have” recipe today.
Even so, while this vegetable pasta is adjustable to whichever veggies and short pasta you like, the liquid quantities and cooking periods are not as variable, so please adhere to the instructions as closely as possible.
A 20 Minute Quick Healthy Dinner
A great flow may be seen in this recipe’s structure. After slicing the garlic and onion, I put them on the burner to simmer gently on a low heat until they are sweet and have developed an incredible flavor basis for this quick and nutritious supper. During my slow turning of the onion every few minutes, I cut the other veggies, open the cans of tomatoes, and measure out the herbs and spices so that everything is ready to be thrown into the pot by the time the onion is through cooking. Once the pasta is added, it will only take 10 minutes to complete cooking the dish.
- I know I’m bragging about how this is a healthy Vegetable Pasta recipe, but if you watch the video, you’ll see me put in a good handful of cheese that’s been worked through the pasta, then a bit more to melt on top of the dish before serving.
- With the cheese removed, this pasta has just 378 calories per serving — yet it’s a good serving size, as this recipe creates a large pot of spaghetti!
- As an added plus, it’s excellent couch food.
- – Nagi x Nagi x Nagi x
Watch how to make it
It’s helpful to see something in action, so watch me create this Vegetable Pasta! Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings5Hover over the image to see it scaled. Watch the video for the recipe above. Quick and nutritious supper with more vegetables and less spaghetti, all prepared in one pot! Leaving off the cheese and serving with parmesan grated on top is a low-calorie alternative.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 2zucchinis*, half lengthwise and cut into 0.8cm / 1/3″ slices
- 1red capsicum/bell pepper*, halved and sliced
- 1tbspolive oil
- 1 corn* (frozen or canned)
- Broccoli*, cut into bite-size florets
- 1cupcorn* (frozen or canned)
- Penne or other short pasta (Note 1), 250g/0.5lbziti/penne, or other short pasta (Note 2). Crushed tomato (800 grams, 28 ounces)
- 1 cup (375 milliliters) water
- 2 tablespoons tomato paste
- 1 tablespoon Italian herb mix (or other dry herbs)
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper flakes (chilli flakes, adjust spiciness to taste)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 15 ounces shredded cheese of choice (such as Cheddar, tasty, Monterey Jack, etc.)
- Finely chopped parsley (optional)
- Parmesan (if not using cheese)
- A pinch of salt and pepper
- In a large saucepan, heat the oil over medium heat until shimmering. Pour in the garlic and onion and simmer on a low heat for 3 to 4 minutes, or until the onion is translucent and somewhat sweet. Increase the heat to medium high and add the zucchini and capsicum. 1 1/2 minutes of cooking time Except for the pasta and broccoli, combine all of the remaining ingredients. Stir until the tomato paste is completely dissolved. When the liquid begins to bubble, reduce the heat to medium and add the pasta, stirring constantly. Add broccoli on top and press it into the dish. Cook for 5 minutes with a cover on
- Remove from heat. Take the cover off. Continually toss the pasta for another 3 to 4 minutes, or until it is virtually cooked through and most of the liquid has been absorbed by the pasta. Half of the cheese should be mixed in (if using). Taste and season with salt and pepper to your liking. Place the lid on top and sprinkle with the remaining cheese. Remove from heat and set aside for 1 minute, or until cheese is melted and pasta is fully cooked. Garnish with parsley and serve as soon as possible. Don’t leave leftovers in the pot since the residual heat will cause the pasta to overcook
- Instead, transfer to a serving plate.
* These veggies can be substituted with vegetables of your choosing; in total, use 7 to 8 cups chopped or sliced vegetables. Cook the cauliflower and broccolini in the same manner as the broccoli in this dish, by placing them on top of the pasta and allowing them to steam for a few minutes before working them through. To make the pasta, use any short pasta such as penne, ziti, macaroni, or spirals. Cooking times for pasta may need to be adjusted. If the dish is undercooked to your liking and the liquid has diminished, simply add a splash of water.
Pasta that has become mushy is not pleasant!
Cheese contributes 120 calories to each serving of pasta.
Nutritional Values Vegetable Pasta Made in a Single Pot!
Calories: 378 calories (19 percent ) 72 g of carbohydrate (24 percent ) 15 g of protein (30 percent ) 5 g of fat (8 percent ) Sodium: 1273 milligrams (55 percent ) Potassium is 1459 milligrams (42 percent ) 11 g of dietary fiber (46 percent ) 16 g of sugar (18 percent ) Vitamin A (i.u.): 2260 IU (45 percent ) Vitamin C: 177.6 milligrams (215 percent ) Calcium: 164 milligrams (16 percent ) 4.9 milligrams of iron (27 percent ) One-Pot Pasta, Vegetable Pasta, One-Pot Pasta
MORE ONE POT PASTA READER FAVES!
Oh, if only that were true.
Best vegetarian pasta recipes
Do you have a hankering for some vegetarian pasta? Our vegetarian pasta recipes will provide you with lots of ideas for midweek dinners as well as vegetarian entertaining ideas. From one-pot vegetable spaghetti and puttanesca recipes that are quick and easy to make to one-pot vegetable pasta recipes that save time on the dishes. Our recipe collection also includes Padella Pasta’s famed pici cacio e pepe, a typical Tuscan dish that calls for plenty of butter, cheese, and pepper. Try one of our favorite vegetarian pasta meals, which includes.
Easy veggie pasta recipes
Adding roasted butternut squash to creamy macaroni cheese transforms this classic pasta recipe into an autumnal delight.
Broad bean, mint and chilli pasta
A quick and easy summer lunch, Rosie Birkett’s pasta recipe blends chopped mint with crunchy wide beans and creamy, spicy flavors. All you need for a thick and aromatic spaghetti sauce is ripe tomatoes, fresh basil and a pinch of black pepper. Extra-virgin olive oil, garlic, and good extra-virgin olive oil are also recommended.
For those of you who enjoy creamy pasta dishes, this quick and easy fettucine alfredo will be a hit. This dish is ideal for a meat-free midweek meal. Adding luscious chopped tomatoes and mozzarella cheese balls to your pasta salad will take it to the next level, making it a delicious light vegetable supper option.
Cottage cheese alfredo
You can whip up a low-calorie, smooth, and creamy pasta sauce in 15 minutes using only cottage cheese, milk, garlic granules, and a pinch of cornflour. it’s like magic!
One-pot creamy lemon and spinach ravioli
This creamy pasta one-pot recipe utilizes store-bought ravioli as a basis for a nutritious vegetarian lunch for two that can be prepared in minutes.
Roasted tomato, vermouth and herby salsa orzo
Impress your vegan guests with this colorful sharing pasta meal that is served with a spicy herby salsa on the side.
Take a look at this vegetarian bolognese. Because it is made with mushrooms and plenty of vegetables, this vegan rendition of an old family favorite is a low-fat, healthful vegan-friendly dish that everyone will enjoy. See more of our mushroom recipes on our website.
Baked spinach-and-ricotta-stuffed shells
Massive shells of pasta are filled with creamy ricotta and spinach for a quick vegetarian lunch that can be on the table in under an hour!
Macadamia pesto pappardelle
Add toasted macadamias to your standard pine nut pesto and toss it through long ribbons of pappardelle to boost up the flavor. Make this for a quick and easy weekend vegetable pasta dish that will surprise your guests.
Ravioli with buttered lemon greens
Another simple vegetarian meal that is full of flavor; this is a fantastic alternative if you are short on time. In a bowl of green bliss, spinach and ricotta ravioli nestle in a zesty butter sauce for a cozy pasta meal without the high calorie count of traditional ravioli dishes. See our other fast and simple vegetarian dishes for more inspiration.
Vegetarian mac and cheese with greens
A bowl of macaroni and cheese has to be the ultimate in comfort food. This incredibly creamy and decadent dish from Marcus Samuelsson of Shoreditch’s Red Rooster restaurant is infused with a healthy dose of green goodness.
The addition of toasted breadcrumbs gives this substantial family supper an additional bite. See our other macaroni and cheese recipes for more inspiration.
Kale, ricotta and leek lasagne
Our vegetarian lasagne, made with layers of greens and fresh pesto, is a delicious alternative to the typical meat lasagne. This kale, ricotta, and leek lasagne is low in calories and extremely simple to prepare, making it a fantastic midweek dish to satisfy the whole family.
Penne alla norma
Check out this delicious gluten-free tomato spaghetti with aubergine and fresh basil that’s quick and easy to make. This straightforward meal is both vegetarian-friendly and low in calories.
Check out this linguine dish that is really simple. Easy to prepare, this spaghetti recipe is vegetarian-friendly and low in calories, making it an excellent weeknight dinner option to feed two people quickly.
Courgetti with pesto and balsamic tomatoes
What’s the use of spaghetti when you can have spiralized courgette instead? You may also try our simple ‘courgetti’ dish, which includes baby plum tomatoes, garlic, pesto (with pine nuts), and a large amount of courgette noodles. Perhaps you would like to try another of our favorite courgetti recipes?
Casarecce with raw tomato sauce
This vegan recipe is really easy and makes a great midweek meal staple; fresh cherry tomatoes rich with flavor and finely chopped spring onions are given a kick of fire with tabasco before being mixed with al dente pasta. Dinner is ready in 15 minutes if you add a handful of fresh basil leaves on top. Casarecce is a twisted short pasta tube that has a terrific bite to it, but feel free to experiment with other shapes to see what works best for you.
Padella’s pici cacio e pepe
This vegetarian meal from Borough Market’s Padella is a classic from the heart of Tuscany that exemplifies Italian simplicity at its finest. For this comfortable dish, pici cacio e pepe is created by combining large, thick strands of pasta with a creamy, buttery sauce that is laced with black pepper. To create your own pasta dough and shape it by hand, simply follow these simple instructions for a really genuine Italian experience in the comfort of your own home.
Rigatoni with broccoli pesto
In this rigatoni dish, broccoli is converted into a warm pesto that is topped with slivers of garlic, crunchy pine nuts, and parmesan for a unique take on an old favorite. Suitable for using up leftover broccoli florets and certain to be a hit with the whole family, it will also encourage the children to consume their vegetables. Furthermore, it is vegetarian and can be prepared in about 20 minutes, making it ideal for midweek meals.
One-pot pasta with goat’s cheese and spinach
Make a rich and creamy pasta meal with soft goat’s cheese, finely chopped spring onions, and wilted spinach by combining everything in one pot. This vegetarian meal for two is ready in 20 minutes and is made much better by sprinkling a generous amount of parmesan cheese on top before serving.
Sweet shallot and ricotta pasta
Caramelized sweet and golden shallots with brown sugar and thyme combine to create a delectable dish that pairs perfectly with blobs of creamy ricotta and linguine. The crunchy parmesan and breadcrumb topping is the secret weapon in this light but satisfying spaghetti supper for two, which also happens to be vegetarian, and it makes all the difference.
Broccoli, chilli and lemon wholewheat pasta
A low-calorie, low-fat vegetarian pasta recipe for two people that is both healthful and delicious. Wholewheat spaghetti provides fiber to the dish without detracting from its flavor, and the broccoli is put to the pasta pan at the end of the cooking process to make cleanup easier.
The sauce made with chilli, lemon, and garlic is simple, but it produces a flavorful, zesty sauce with a blast of heat that coats the long strands of spaghetti.
Pasta alla genovese
A low-calorie, low-fat vegetarian pasta recipe for two people that is both nutritious and delicious. In this recipe, wholewheat spaghetti provides fiber without altering the flavor, and the broccoli is put to the pasta pan towards the end of the cooking process to make it easier to handle. The sauce made with chilli, lemon, and garlic is simple, but it produces a flavorful, zesty sauce with a blast of heat that coats the long strands of pasta and is delicious.
A low-calorie, low-fat, vegetarian pasta recipe for two people. Wholewheat spaghetti provides fiber without altering the flavor of the dish, and the broccoli is put to the pasta pan at the end of the cooking process to make cleanup easier. The sauce made with chilli, lemon, and garlic is simple, but it produces a flavorful, zesty sauce with a blast of heat that coats the long strands of pasta perfectly.
Penne with chopped puttanesca sauce
A low-calorie, low-fat vegetarian pasta recipe for two people. Wholewheat spaghetti provides fiber without altering the flavor of the dish, and the broccoli is added to the pasta pan at the end of the cooking process for convenience. The sauce of chilli, lemon, and garlic is simple, but it produces a flavorful, zesty sauce with a blast of heat to coat the long strands of pasta.
Butternut squash, spinach and mascarpone lasagne
An excellent midweek choice, this quick vegetable lasagne can be prepared in under an hour and contains many layers of flavor thanks to the addition of seasonal butternut squash, creamy mascarpone, and a sprinkling of toasted pine nuts. This dish is a comfortable crowd favorite that will also please the meat lovers in your family.
Ricotta and kale cannelloni
When it comes to making cannelloni, this dish puts a modern spin on a classic. The filled tubes are nestled together upright in creamy mascarpone sauce before being baked with more cheese and pine nuts to produce bubbling and golden pasta perfection. This simple yet beautiful vegetarian dish may be made ahead of time and frozen for later use.
Avocado fusilli pasta
When it comes to making cannelloni, this dish takes a modern approach to a classic. The filled tubes are nestled together vertically in creamy mascarpone sauce before being baked with more cheese and pine nuts to produce bubbling and golden pasta perfection. Make this simple yet spectacular vegetarian dish ahead of time and store it in the freezer.
Vegetable Garden Pasta
It’s a quick and healthful dinner that’s packed with vegetables rather than pasta. Fresh tomatoes, in-season veggies, and fresh herbs are used in this Vegetable Garden Pasta recipe! This dish is vegetarian and vegan, and it includes gluten-free and grain-free choices as well. No one is aware that it is a nutritious pasta meal!
An Easy and Fresh Pasta Dish!
That time of year when I am DYING for the flavor of freshly picked vegetables and fruits. Warmer days imply better-tasting vegetables, which is something I enjoy about the changing seasons. As a dietitian, I am constantly on the lookout for easy and delicious ways to integrate more veggies into our daily diet. All vegetables are my top favorite foods to consume! No matter if it’s myMediterranean Chicken Skillet with Roasted Red Pepper Pesto, Summer Ratatouille, or my Roasted Red Pepper and Tomato Bisque, I’m a sucker for a meal that incorporates garden fresh tomatoes.
Tomatoes are taste fantastic right now in my neck of the woods, so take advantage of this.
It was taught to me in an Italian Cooking Class in Tuscany, and I have used it ever since. Those who know me know that this is the genuine deal! Combine the delectable sauce with some freshly sautéed summer squash, corn (if you’re into it), and fresh herbs to make a great meal.
A lightened up way to enjoy pasta:
Despite the fact that I don’t eat pasta on a regular basis, my family does. So, with that in mind, I will happily prepare it on a regular basis, but I will look for methods to lighten it up! I accomplish this in a number of ways here:
- Make use of grain-free pasta or pasta that is high in fiber. Include fresh veggies in your diet. Fresh herbs can be used to enhance the flavor and nutritional value of the dish. A handful of basil contains a significant amount of Vitamin K.
How to Make Vegetable Garden Pasta:
Consider using a grain-free pasta or a pasta high in fiber. Fresh veggies should be included. To provide taste and nutrition, fresh herbs should be used. Vitamin K may be found in abundance in a handful of basil.
- Tomatoes that have been allowed to mature on the vine or cherry tomatoes You may also use a combination of both: garlic cloves, avocado oil or olive oil, zucchini, yellow squash, corn (fresh from the ear or organic frozen corn), fresh basil, pasta, sea salt, and a variety of other ingredients.
So, let’s get this awesomesauce party started right away!
- Cook your fresh tomatoes in a skillet with a little olive oil and a couple garlic cloves until they are soft. Your tomatoes will gently simmer down and begin to soften and open up as the cooking progresses. Add a pinch of sea salt to taste. Cook your pasta according to the package guidelines while this is taking place. In a separate skillet, sauté the zucchini and corn together for approximately 10-12 minutes, until the zucchini is soft. Once the zucchini and corn are cooked, combine them with the tomato sauce and add the pasta
- Serve immediately. Fresh basil should be sprinkled on top.
Tips andRecipe Adaptations:
- Roasting veggies in the oven:You may place the zucchini and corn in the oven and roast at 400 degrees for 20 minutes while the sauce is simmering. This is more of a hands off approach
- Option that is kid-friendly: My children enjoy cheese, and it encourages them to consume more veggies. Whatever works for you. You may top the completed spaghetti with some mozzarella and parmesan and bake it for 3-5 minutes under the broiler in the oven. Variation on a fall vegetable: You may substitute the zucchini and yellow squash for butternut squash or even sautéed Brussels sprouts if you don’t have any on hand. In addition to utilizing butternut squash, I enjoy the option of adding some fresh sage to the dish. Protein:If you wish to include some protein in this dish, chicken sausage or Italian sausage would work nicely.
Gluten-Free and Grain-Free option:
Simply change the type of pasta you use to make this supper gluten-free and/or grain-free and you’re done. My new favorite pasta dish is the Casava penne pasta from Jovial, which I discovered recently. If you want, you may use a gluten-free pasta made from legumes, rice, or classic gluten-free spaghetti. Don’t forget to rate the recipe and leave a comment if you try it out! You may also share your creations with me on Instagram (@wholesomelicious). I really like seeing them!
Vegetable Garden Pasta
Vegetable Garden Pasta is made with fresh, in-season vegetables for the best flavor possible! This straightforward vegetarian recipe is nutritious and easily customizable. Preparation time: 10 minutes Cooking Time: 30 min. Time allotted: 40 minutes Servings6Calories457kcal
- Penne pasta, 2 pounds fresh cherry tomatoes, 2 cloves garlic (crushed), 5 tablespoons olive oil, 16 ounces 2 medium sized zucchini(chopped)
- 1 yellow squash(chopped)
- 1/2 cup thinly sliced basil
- 1/2 teaspoon sea salt + more to taste
- 1/2 cup mozzarella cheese(optional)
- 2 medium sized zucchini(chopped)
- 2 medium
- To begin, prepare your pasta according to the directions on the package. To make the sauce, combine the following ingredients: Cut your cherry tomatoes in half, or your vine-ripened tomatoes in quarters, depending on their size. Heat a pan over medium heat, then add 3 tablespoons olive oil, the garlic, and the tomatoes. Cook, covered, over medium low heat for approximately 20 minutes, stirring periodically, until the vegetables are tender. Along the way, sprinkle in a pinch or two of salt. To prepare the veggies, heat a big skillet on medium high heat in a separate pan. Combine the remaining olive oil and all of the vegetables. Immediately reduce the heat to medium and continue to simmer until the vegetables are cooked and tender, then season with salt. Combine the pasta, tomato sauce, and vegetables in a large mixing bowl until well combined. Fresh basil, crushed red pepper, and any other fresh herbs can be added at this point. If you’re using cheese, spread the spaghetti mixture onto a 9-by-13-inch baking sheet. Preheat the oven to 400 degrees and bake for about 10 minutes (or until the mozzarella melts and the cheese is slightly browned).
Amount of fat15gSaturated fat3gCalories457kcal Cholesterol7mg Sodium86mg Potassium772mg Carbohydrates66g Fiber5g Sugar8g Protein15g Vitamin A1105 percent (ascorbic acid) Vitamin C is 52 percent of the daily recommended intake. Calcium is 100 percent pure. Iron accounts about 3 percent of the total.
Yes! It’s past time to break out the warm sweaters and tuck into a bowl of spaghetti for dinner. Despite the fact that I dislike being outside in the cold, the emphasis on comfort that comes with milder weather is something I appreciate about them. Now, where have my flexible pants disappeared to? The recipes listed below are for twelve hearty and healthful vegetarian pasta dishes that I’m looking forward to making this fall and winter. I usually choose whole grain pastas since they keep me fuller for a longer period of time (the DeLallo brand is my favorite), and I stuff them with vegetables.
I made an effort to select vegetarian pasta dishes that were suited for the season for this compilation.
1)Spinach Artichoke Lasagna
The lasagna I prepared last night was very amazing! “I never believed I’d be able to prepare lasagna, but my hubby was pleasantly surprised;) Thank you, Kate!” Cecilia is a woman that has a lot of energy.
2)Parmesan-Crusted Cauliflower Steaks with Marinara
The lasagna I prepared last night was very delicious! ” Thanks Kate!” “I never imagined I’d be able to prepare lasagna, but my hubby was blown away;)” Cecilia is a woman who has a strong sense of justice.
3)Spicy Roasted Ratatouille with Spaghetti
This is the first dish I’ve tried from your website, and it was delicious.” It was a huge hit with both my spouse and myself. This dish was created since it appeared to be so gorgeous in your photographs and sounded so delectable.
The results were positive on both counts in my kitchen. I was blown away by how gorgeous it looked on my table and how delicious it tasted. “I can’t wait to give it another shot.” Rebekah is a young woman who grew up in a little town in the United States.
4)Creamy (vegan!) Butternut Squash Linguini with Fried Sage
“This was devoured by my 11-month-old kid!” As did my spouse, who considers the term “vegan” to be a derogatory term:) Thank you for preparing such a delicious, enjoyable, and healthful supper for our family.” – Mary et al.
5)Roasted Eggplant Spaghetti with Miso Brown Butter Sauce
“THIS WAS OUTSTANDINGLY DELICIOUS! My teenage daughter declared it to be “a supper worthy of a restaurant.” It will be wonderful to have leftovers for lunch tomorrow!” – Monica et al.
6)Lentil and Mushroom Meatballs
“I’ve just finished having this for supper, and it was simply delectable!” ‘My carnivorous spouse has pronounced it to be his favorite vegetarian dish:’ Karen, thank you for your time and consideration.
7)Pumpkin Fettuccine Alfredo
“Kate, Having seen this dish on your blog some months ago, I’ve been eager to give it a go myself. I’ve finally finished it! It was really fantastic. Counting the minutes till I can eat the leftovers for lunch is on my mind right now. “Thank you for sharing this recipe; I will surely cook it again.” – Janet et al.
8)Spicy Sun-Dried Tomato and Broccoli Pasta
“I just wanted to let you know that this is my partner’s and mine favorite pasta dish, as well as my partner’s favorite meal in general. It’s very wonderful! We usually make it with chickpeas, and it fills us up so much better than anything else. I like that there are so many components in the recipe, which means you don’t have to use a lot of pasta. Everyone for whom I prepare this dish raves about it. It’s great that you shared this with us!” Brooke is an example of a person who is kind and considerate.
9)Lemony Collard Greens Pasta
It was an enormous success! I made a large quantity of this tonight for a group of picky eaters, and it was delicious! I used kamut pasta for the gluten sensitive among us, and it worked out nicely. In order to make the collards in a larger quantity for 6 people, I cooked them in a cast-iron wok, which was the perfect size and made it simple to stir quickly and prevent the greens from clumping together. Everyone went back for seconds, and we virtually licked the dish clean. Thank you very much!” Missy
10)Arugula Walnut Pesto
“This is so simple and delicious. It makes me want to throw out my basil pesto recipe. “It’s fantastic!” Todd K. is a freelance writer and editor based in New York City.
11)Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese
It’s possible that I’m strange since I didn’t think twice about putting apples in spaghetti! This was a fantastic dish to prepare. With the blue cheese (which turned out to be fantastic), I went a little beyond, but conserved the olive oil to drizzle over the dish at the end. It’s very wonderful! Thanks.” ‘Elizabeth’ is an abbreviation for Elizabeth.
12)Super Kale, Hemp and Flaxseed Oil Pesto
“This recipe was AMAZING! I used walnuts and olive oil because that’s what I had on hand, and I even utilized leftovers to make a bruschetta as part of the recipe.” – Stephanie et al. Here are some other resources you might find useful: There are 13 breakfast meals that can be made ahead of time, 16 foods that are portable for lunch, and 20 simple weekday dinners. You may get the fundamental cooking equipment that I use here. Remember to follow us on Pinterest for a constant supply of culinary ideas!