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    Home » Comfort Food Recipes

    One Pan Veggie Pasta

    Published: Feb 10, 2022 by Richa 37 Comments

    Jump to Recipe   Print Recipe

    This One Pan everything but the kitchen sink Veggie pasta has umami from Sundried tomatoes, and mushroom, texture from walnuts and loads of vegetables! All made in just 1 pan. Garnish with vegan parm and fresh basil for a comforting weeknight meal!

    pasta in vegetable sauce in a black sauteeing pan

    Is there anything more satisfying on the planet than a plate of penne pasta with a homemade sauce? This vegan veggie pasta recipe is pure Penne Pasta Pleasure.

    A true pleasure to make and eat! This is an easy weeknight recipe that is super simple and made with readily available ingredients but tastes so good! I like to put plenty of meaty ingredients and vegetables in the sauce, which makes this hearty dish a bit healthier! It’s pretty much add whatever veggies you have and then cook everything in 1 pan! Make sure to cook the longer cooking veggies for a few minutes before adding sauce and pasta.

    a white plate with penne with walnut sun-dried tomato sauce and fresh basil

    Along with the veggies, I added some chopped walnuts which act as a stand-in for veggie crumbles or vegan minced meat. The texture of the chopped nuts combined with their nutty taste makes this dish wonderfully satisfying.

    All the tomatoes goodness from Sundried tomatoes and tomato paste and mushrooms give it that umami flavor. Make this comforting pasta tonight. It can be made without nuts and Glutenfree with Glutenfree pasta.

    veggie pasta with walnuts, sun-dried tomatoes and basil in a pan

    MORE PASTA DISHES FROM THE BLOG

    • Garlic Pasta with Cajun Cauliflower 
    • Rose Sauce Farfalle 
    • Lentil Bolognese with Spaghetti
    • Cauliflower Parmesan Pasta Bake 
    • Lemon Asparagus fettuccine 

    More 1 Pan pastas

    • French onion skillet lasagna
    • Skillet mushroom pasta 

    Recipe Card

    Print Recipe
    4.88 from 16 votes

    1 Pan Veggie Pasta with Sun-dried tomato and mushroom

    This One Pan everything but the kitchen sink pasta has umami from Sundried tomatoes, &mushrooms, texture from walnuts and loads of vegetables! All made in just 1 pan. Garnish with vegan parm and fresh basil for a comforting weeknight meal! Nutfree option
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: dinner
    Cuisine: Italian
    Keyword: penne recipe, veggie pasta
    Servings: 2
    Calories: 491kcal
    Author: Vegan Richa

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1/2 cup (80 g) chopped onion
    • 3 cloves garlic finely chopped
    • 1/2 (161.5 g) large zucchini chopped
    • 4 ounces (113.4 g) mushrooms chopped small
    • 1/2 cup (74.5 g) chopped bell pepper
    • 1 cup (149 g) chopped tomato
    • 1 cup (36 g) chopped chard or spinach
    • 1 to 2 teaspoons Italian seasonings
    • 2 teaspoons balsamic vinegar
    • 3/4 teaspoon salt use less of using salted broth
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon black pepper
    • 1/4 cup (65.5 g) tomato paste
    • 2 tablespoons chopped sun-dried tomato
    • 1/4 cup (29.25 g) chopped walnuts
    • 4 ounces (115 g) pasta such as penne or rigatoni
    • 2 cups (475 ml) water or low sodium broth
    • 1 cup (24 g) chopped basil, divided
    • red pepper flakes and vegan parmesan for garnish

    Instructions

    • Add oil to a large skillet over medium heat then add the onion and garlic and a pinch of salt and cook until the onion is golden.
    • Add the zucchini, mushrooms, bell peppers, chard, tomatoes, vinegar and mix well. Cook for 3 minutes then add in all of the seasoning, Salt, pepper flakes, black pepper, tomato paste, and mix well.
    • Continue to cook until the mushrooms and zucchini have cooked down a little. The zucchini should be cooked up to al dente.
    • Then add in your sun-dried tomato and walnuts and mix well. Continue to cook for another 3-4 minutes.
    • Taste and adjust salt and flavor. Add in half of the basil and mix in.
    • Add in the uncooked pasta and 2 cups of water and mix really well. Then cover and cook for 18-20 minutes.
    • Stir well once in between. If the mixture is starting to stick at the bottom, reduce the heat to medium-low. Then continue to cook until the penne is cooked to preference. Taste and adjust salt and flavor then serve. Top with some vegan parmesan, pepper flakes, and the remaining basil.
      Store: refrigerate for upto 3 days

    Notes

    • To make this without nuts, just omit the walnuts. You can also add in 2 tablespoons of dried split red lentils instead of walnuts  for some texture.
    • If you don't have Italian seasoning, you can use 1 teaspoon oregano, 1/2 teaspoon thyme, and a generous dash of rosemary, basil, and parsley.
    • Use Glutenfree pasta to make it Glutenfree 
    • Other veggies you can add: chopped eggplant, carrots, yellow squash, artichoke hearts, celery, fennel 
    • Doubling: when increasing the serving size, use a bit less liquid to begin with. 

    Nutrition

    Nutrition Facts
    1 Pan Veggie Pasta with Sun-dried tomato and mushroom
    Amount Per Serving
    Calories 491 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 2g13%
    Sodium 698mg30%
    Potassium 1464mg42%
    Carbohydrates 70g23%
    Fiber 9g38%
    Sugar 16g18%
    Protein 17g34%
    Vitamin A 4259IU85%
    Vitamin C 89mg108%
    Calcium 138mg14%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • olive oil is added to the sauteeing pan right at the beginning
    •  sauteed onion and garlic add a good base flavor to the sauce
    •  as for the veggies, I opt for a mix of zucchini, mushrooms, and bell pepper but you can mix it up
    • chard or spinach for some added greens – you could add kale too
    • Italian seasonings – always a winner
    • balsamic vinegar adds some sweetness to the sauce and elevates the tomato flavor
    • salt, red pepper flakes, black pepper add some heat
    • tomato paste & chopped sun-dried tomatoes for umami
    • chopped walnuts act as a stand-in for minced meat and make this feel super hearty
    • broth is added to thin out the sauce and allow for enough liquid for the pasta to cook
    • I like short pasta types such as penne or rigatoni for this pasta dish.
    • red pepper flakes and vegan parmesan for garnish

    Tips:

    • To make this without nuts, just omit the walnuts. You can also add in 2 tablespoons of dried split red lentils instead of walnuts for some texture.
    • Use a sturdy Glutenfree pasta to make it Glutenfree
    • If you don’t have Italian seasoning, you can use 1 teaspoon oregano, 1/2 teaspoon thyme, and a generous dash of rosemary, basil, marjoram and parsley.
    • Different pasta types will obviously require different cooking times. Check at 18 minutes then continue until cooked to preference
    • Other veggies you can add: chopped eggplant, carrots, yellow squash, artichoke hearts, celery, fennel

     

    ingredients needed for making vegan veggie pasta

    How make Vegan Veggie Pasta

    minced red chili garlic and onion in a sauteeing pan

    Add oil to a large skillet over medium heat then add the onion and garlic and a pinch of salt and cook until the onion is golden.

    red chili flaked garlic and onion in a sauteeing pan

    Then add the zucchini, mushrooms, bell peppers, chard, tomatoes and mix well.

    chard and chopped veggies being added to a sauteeing pan

    Cook for 3 minutes then add in all of the seasonings: Salt, pepper flakes, black pepper, tomato paste, and mix well.

    tomato paste being added to a sauteeing pan with veggies

    Continue to cook until the mushrooms and zucchini have cooked down a little. The zucchini should be cooked up until al dente.
    Then add in your sun-dried tomato and walnuts and mix well. Continue to cook for another 3-4 minutes.

    sauteeing pan with veggies


    Taste and adjust salt and flavor. Add in half of the basil and mix in.

    basil and sun-dried tomatoes in a sauteeing pan

    veggies stir-frying in a black sauteeing pan

    veggie ragu with chopped walnuts in a black sauteeing pan
    Add in the uncooked pasta and 2 cups of water and mix really well. Then cover and cook for 18-20 minutes.

    Stir well once in between. If the mixture is starting to stick at the bottom, reduce the heat to medium-low.

    raw pasta being added to a sauteeing pan with veggies

    Then continue to cook until the penne is cooked to preference.

    sauteeing pan with pasta and veggie ragu

    Taste and adjust salt and flavor then serve. Top with some vegan parmesan, pepper flakes, and the remaining basil.

    a pan with penne with walnut sun-dried tomato sauce and fresh basil

    Storage:

    To store leftover pasta dished like this one that is already mixed with sauce, transfer the pasta to a Tupperware container or large Ziploc bag. Then, place it in the refrigerator and use within 2 to 3 days

    plate with veggie pasta in vegetable sauce

     

     

     

     

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Christina

      February 07, 2023 at 3:42 pm

      5 stars
      Made this for supper tonight and my husband loved it. I didn’t have spinach or chard so I substituted Romaine. Prep was quick and easy. Everything came together well. I used bow tie pasta.

      Reply
      • Vegan Richa Support

        February 08, 2023 at 9:22 pm

        Yummy! Sounds great.

        Reply
    2. Miriam Pinheiro

      January 18, 2023 at 4:57 pm

      5 stars
      This is so good!! Second time I am making it. Love it!

      Reply
      • Vegan Richa Support

        January 19, 2023 at 6:17 pm

        Fantastic!

        Reply
    3. Miriam

      January 13, 2023 at 6:25 pm

      4 stars
      I made this tonight. Very tasty! Perfect recipe to use up veggies. I didn’t use walnuts because I didn’t have any.

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:04 pm

        can’t wait to hear how you like it with walnuts!

        Reply
    4. Uncle Mike

      September 11, 2022 at 4:03 pm

      Yummy! This one is a keeper! Made it as written and it was very good. Also loved that it’s adaptable to using whatever veggie odds and ends are available. I cooked it no oil and there were no issues. Richa’s recipes aren’t bland.

      Reply
      • Vegan Richa Support

        September 13, 2022 at 2:48 pm

        Great to hear. Yay for spices!

        Reply
    5. Ramon Randolph

      July 31, 2022 at 6:20 pm

      I made this meal also but did cook pasta separate. It was a very tasty meal I’m not much of a cook have been eating the Biblical diet now for 9 months so I’m looking for easy recipes to cook for my family now. If you have any more would love to know of them.

      Reply
      • Vegan Richa Support

        August 02, 2022 at 12:52 pm

        thanks Ramon, yes ! so many one pan and one pot dishes on my site =)

        Reply
    6. Sally

      April 05, 2022 at 6:23 am

      4 stars
      Tasty! I had a couple of issues with the recipe: the directions never said when to add the vinegar? Also I had upped the servings to 4 before I printed (love this feature, thank you for making it customizable!) and the 4 cups of water/broth did seem like too much. The end result was almost a stew. My pasta also turned an unappealing brownish gray color, probably because of the baby bella mushrooms I used and maybe the vinegar too? I would make this again but probably will cook the pasta separately. Also want to say the walnuts were a delightful addition, loved the texture, flavor and extra protein! Thank you, Richa 😊

      Reply
      • Vegan Richa Support

        April 06, 2022 at 11:01 am

        thanks for your feedback, yes, the mushrooms will do that ..oops – I’ll update the vinegar which is added as ‘seasonings’

        Reply
      • Richa

        April 06, 2022 at 1:16 pm

        Add vinegar with tomato. The widget just doubles everything. With water you will need a bit less everytime you increase the amount. Also the pasta will keep absorbing the liquid so once you store the stew will prob change to a thick pasta sauce.

        Reply
    7. Megan

      March 02, 2022 at 4:16 pm

      5 stars
      This recipe is absolutely delicious. It is so full of flavor. I made it oil-free and used whole wheat pasta. We will be adding this recipe to our normal family dinner rotation!

      Reply
      • Vegan Richa Support

        March 03, 2022 at 11:21 am

        Awesome

        Reply
    8. Priya

      February 28, 2022 at 5:27 pm

      Thanks for the great recipe! It was tasty but I was left with a lot of water even after the pasta/veggies cooked. Do you have any tips to get the water to absorb like in your photo?

      Reply
      • Vegan Richa Support

        March 03, 2022 at 10:35 am

        ok, as long as you used 2c of water, and a similar pasta like penne or rigatoni it should be the same – just sautee / cook a tad bit longer to let water absorb

        Reply
    9. Celeste

      February 21, 2022 at 2:50 pm

      5 stars
      Excellent dish! So flavorful

      Reply
      • Richa

        February 21, 2022 at 11:26 pm

        ❤️❤️

        Reply
    10. Danielle

      February 20, 2022 at 6:23 pm

      5 stars
      Delicious and so easy! I didn’t have bell pepper or fresh basil and it was still great. Next time I’m going to double or triple the recipe!

      Reply
      • Vegan Richa Support

        February 22, 2022 at 9:11 am

        great news; thank you

        Reply
    11. Javeri

      February 19, 2022 at 2:07 pm

      5 stars
      Just delicious, hearty. Thank you 🙏🏻
      Took me a little while to convert cups in grams (I live in France, so not used at all to volume measures)

      Reply
      • Vegan Richa Support

        February 22, 2022 at 9:01 am

        good to hear

        Reply
    12. Emily

      February 10, 2022 at 11:49 pm

      5 stars
      Made this for dinner tonite! It was amazing and so quick!

      Reply
      • Richa

        February 10, 2022 at 11:50 pm

        Awesome !

        Reply
    13. Genie

      February 10, 2022 at 11:15 pm

      5 stars
      I made this tonight for dinner. It was very good, even though I made a mistake using broth instead of water and also the salt called for the recipe. It was a bit over-salty, but we ate it anyway. Next time I will leave out the salt if I use broth.

      Reply
      • Richa

        February 10, 2022 at 11:47 pm

        Awesome! Yes def keep an eye on saltiness. I usually use low sodium broth and it works out well. With water I usually add another good pinch more salt.

        Reply
    14. marijo1951

      February 10, 2022 at 6:42 am

      Hi, This recipe looks delicious and I intend to try it out. However I’m surprised by the amount of pasta recommended for 4 people (4 oz or 120 grams) as I normally serve 75-100 grams of pasta per person, depending on the sauce.
      Best wishes, Maria

      Reply
      • Richa

        February 10, 2022 at 9:19 am

        It’s for 2 serves. I might have accidentally added the serving size as 4 as most recipes are for 4. Updated it

        Reply
      • Smita Patel

        February 10, 2022 at 7:41 pm

        5 stars
        Love thank you
        Especially delicious with all those great tasty veggie !
        I have celiac disease and have a son who is also ..
        Thank you so much your sharing your recipes ✌🏽😀
        Sita

        Reply
        • Richa

          February 10, 2022 at 9:39 pm

          ❤️❤️❤️

          Reply
        • Virginia

          February 11, 2022 at 11:48 am

          Is it okay to omit the balsamic vinegar? Or what could I use instead.
          Thanks!

          Reply
          • Richa

            February 11, 2022 at 11:50 am

            Omit it. Use red wine if you have some

            Reply
          • Sharon

            February 17, 2022 at 10:38 pm

            Should the walnuts be raw or roasted?

            Reply
            • Richa

              February 18, 2022 at 9:35 am

              Raw

    15. Louisa

      February 10, 2022 at 5:47 am

      This doesn’t seem like enough pasta to serve 4 people… I usually use 75-100g per person depending on the sauce and how hungry we are. This recipe has 120g total and serves 4?

      Reply
      • Richa

        February 10, 2022 at 9:20 am

        It serves 2. Updated

        Reply

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