Super-Easy Vegetable Pasta
People love pasta! What makes people prefer pasta over other ordinary meals? I have a feeling it might be that pasta is inexpensive, easy to find, usually fat-free, and super filling. Like this vegetable pasta!
The variety of veggie meals you can make with this versatile, pantry staple are endless! Cold pasta with a savory dressing, warm pasta with a rich tomato sauce, or (my new favorite) pasta noodles mixed with hummus!
Save yourself some time and clean and cut your vegetables the night before. While the pasta is boiling, roast your roundup of vegetables. Simply stir together and you’ve got yourself a delicious dinner!
Vegan Pasta with Vegetables
Ingredients
- 8 ounces vegan pasta, uncooked
- 6 tablespoons olive oil
- 1 medium red onion, sliced
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1 dash sugarÂ
- 1 package mushrooms, any variety, sliced
- 1 medium bunch of broccoli, cut into small florets
- 1 bunch asparagus, sliced into bite-sized pieces
- 3 tablespoons vegan parmesan cheese, optional
- ¾ cup shredded vegan mozzarella cheese, optional
Instructions
- Boil pasta according to package instructions.
- Pour 3 tablespoons of olive oil in a large cooking pan on medium heat. Add sliced red onion, ½ teaspoon black pepper, ½ teaspoon of sea salt, and a dash of sugar. Allow the onions to caramelize for about 20 minutes. Then add sliced mushrooms to the pan and let cook for an additional 10 minutes. Once the onions are caramelized and the mushrooms are cooked, bring the pan to low heat.
- Preheat the oven at 400 degrees. Cut the broccoli as desired and break the asparagus into fourths. Add both vegetables to a large mixing bowl with 3 tablespoons of olive oil, ½ teaspoon of sea salt, and ½ teaspoon of black pepper. Mix the vegetables together and place them on a baking sheet. Bake for 10 minutes.
- Drain the pasta and mix it with the caramelized onions and mushrooms.
- Once the asparagus and broccoli are baked, add them to the pasta mixture.
- Sprinkle on vegan parmesan cheese and vegan mozzarella cheese.
Notes
Nutrition
Vegetable Pasta: Homestyle Heaven
Comforting vegan fare is sometimes hard to find. Selecting a meal that is warm, savory, and satisfying is your first step. Our Vegetable Pasta is an excellent addition to your regular round-up of recipes.
Ingredients are important to a pleasurable, plant-based meal. This delightful dish has many of these enjoyable elements:
- Mouthwatering mushrooms
- Rich, fruity olive oil
- Vegetables with great taste and texture (and an added benefit of high fiber for fullness!)
- Tangy and aromatic red onions
- Classic cheesy complement (Cheese type is your choice – Check out our Ultimate Guide to Vegan Cheese for more inspiration!)
We’re convinced that this combination will easily appease your cravings for simple comfort food. Mix and match your vegetables for even more vegan variation!
Pick Your Pasta
No need to limit your choices to only conventional noodle shapes. Pasta comes in so many pleasing patterns – and it’s usually plant-based too! (just be aware of the egg factor)
- Totally Tubular: ziti, penne, elbows, and rigatoni
- Flavor Filled: ravioli, tortellini, shells, manicotti, rochetti, campanelle, orecchiette
- Lovely Linear: linguine, lasagne, spaghetti, fettucini, tagliatelle, angel hair, pappardelle
- Crazy Corkscrew: rotini, fusilli, gemelli, cavatappi, riccioli, radiator
- Festive & Fancy: rotelle, farfalle, orzo and acini de pepe (my favorite – he he)
If you’re gluten-sensitive, no problem! There are so many sensational selections for gluten-free pastas. Choose from corn, rice, quinoa, red or black bean and even chickpea! Popular brands include Tinkyada, Jovial, Schar, Banza, and Barilla.
So many pastabilities! Which one will you choose for your Vegan Pasta with Vegetables?
How to Serve it Up
- Stick with a Side Salad – You can’t go wrong with a colorful, crispy salad. The softness of sauteed veggies combined with the crunch of our gorgeous Greek Salad is gratifying.
- Boost with Bread – Our rosemary focaccia bread would add a fantastic flavor to this meal. This pillowy, savory side is perfect with pasta.
- Queue Up the Quinoa – Substitute plain pasta for this small, grain-like seed. You’ll pump up the protein and turn out an entirely new taste and texture.
- No Room for Shrooms? – If you’re not a mushroom lover, you can simply substitute your favorite protein in place of this particular fungi. Marinated tofu, pan fried tempeh, savory seitan or a cupful of chickpeas would work well in this dish.
- I Heart Heat – If you love sassy spices, you’ll want to sprinkle your serving with some sriracha, crushed red pepper, cayenne or tabasco sauce.
Lucky Leftovers
If you’re lucky enough to have leftovers, easily store the remainder in a glass or ceramic covered container in the fridge. The vegetable pasta should last at least a few days, but I doubt you’ll wait that long!
You can microwave for a minute or two (or until the desired temperature) right in your container. Or, simply heat in a saucepan with a little bit of water, stirring frequently. You can always add a selection of freshly steamed veggies to bulk up your bowl.
Concoct a new, delicious dinner by baking! Heat oven to 350 degrees and lightly spray the bottom of a casserole dish with oil. Place your lovely leftovers in the bottom, pour in a bag of frozen veggies of choice and top with another 3 tablespoons of vegan parmesan and ¾ cup vegan mozzarella cheese. Bake for 30 minutes or until the top is slightly golden brown.
Voila! You’ve got yourself another mouthwatering meal!
Other Perfect Pasta Recipes to Try:
We want to thank our amazing recipe testers Anne Sparks and Ramona Tallodi for helping us perfect this recipe!
Vegan Pasta with Vegetables recipe by Kara Schunk for World of Vegan. Copyright of World of Vegan™, all rights reserved. Please note that this article may contain affiliate links that support our work at World of Vegan.
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Leave a Comment
These vegan pasta photos were so beautiful I had to give it a try!
This is my favorite way to eat pasta! I love to be able to taste the pasta itself while adding up a healthy dose of veggies to my meal. Also, mushrooms are my ultimate favorite in pasta with lots of black pepper 🙂
I love how creamy and flavorful this sauce is! It’s so amazing with broccoli and sugar snap peas, too. Penne is my favorite shape to use in this dish, but I think any pasta would work perfectly. It’s such a quick and easy recipe to make. The leftovers are even better, in my opinion. I like to add nutritional yeast sprinkled on mine with some crushed red pepper flakes and some shredded Violife parm. And, if I’m lucky, a slice of toasted garlic bread on the side and a salad 😀
This is a great way to get vegetables into the diet of someone who is not so keen on them. Load the veggies up with pasta, rich olive oil and vegan cheese ( I like to use nutritional yeast!) and have a delicious healthy yet filling meal.
Love making simple pasta dishes like this!! I’m personally not a big mushroom gal, so I swap those out and add in veggies like slides bell peppers, zucchini, broccoli, or whatever else I have on hand. I also really love the vegan parmesan cheese from both Follow Your Heart (which comes shredded) and Violife (which comes in a block).