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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
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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! Itโ€™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

More 1 Pan pastas

1 Pan Veggie Pasta with Sun-dried tomato and mushroom

4.88 from 16 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 2
Course: dinner
Cuisine: Italian
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
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Ingredients 
 

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic , finely chopped
  • 1/2 large zucchini , chopped
  • 4 ounces mushrooms, chopped small
  • 1/2 cup chopped bell pepper
  • 1 cup chopped tomato
  • 1 cup 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 tomato paste
  • 2 tablespoons chopped sun-dried tomato
  • 1/4 cup chopped walnuts
  • 4 ounces pasta such as penne or rigatoni
  • 2 cups water , or low sodium broth
  • 1 cup 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.ย 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

Video

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 ย 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 Glutenfreeย 
  • Other veggies you can add: chopped eggplant, carrots, yellow squash, artichoke hearts, celery, fennelย 
  • Doubling: when increasing the serving size, use a bit less liquid to begin with.ย 

Nutrition

Calories: 491kcal, Carbohydrates: 70g, Protein: 17g, Fat: 19g, Saturated Fat: 2g, Sodium: 698mg, Potassium: 1464mg, Fiber: 9g, Sugar: 16g, Vitamin A: 4259IU, Vitamin C: 89mg, Calcium: 138mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.88 from 16 votes (4 ratings without comment)

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41 Comments

  1. Reema says:

    Hi! If we use banza pasta will that extra froth ruin the taste? Also can we sub out mushrooms? I am not a fanโ€ฆ will the taste still be ok?

    1. Vegan Richa Support says:

      Hi you can sub out the mushrooms with your favorite veggie. You can use banza pasta, but you will have to adjust the cooking time and amount of water.

  2. Lisa says:

    5 stars
    Packed with veggies, flavour and texture! Whats not to love? Outstanding pasta recipe.

    1. Vegan Richa Support says:

      Yay! Glad you like it!

  3. Christina says:

    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.

    1. Vegan Richa Support says:

      Yummy! Sounds great.

  4. Miriam Pinheiro says:

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

    1. Vegan Richa Support says:

      Fantastic!

  5. Miriam says:

    4 stars
    I made this tonight. Very tasty! Perfect recipe to use up veggies. I didnโ€™t use walnuts because I didnโ€™t have any.

    1. Vegan Richa Support says:

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

  6. Uncle Mike says:

    Yummy! This one is a keeper! Made it as written and it was very good. Also loved that itโ€™s adaptable to using whatever veggie odds and ends are available. I cooked it no oil and there were no issues. Richaโ€™s recipes arenโ€™t bland.

    1. Vegan Richa Support says:

      Great to hear. Yay for spices!

  7. Ramon Randolph says:

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

    1. Vegan Richa Support says:

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