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!
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.
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.
MORE PASTA DISHES FROM THE BLOG
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- Rose Sauce Farfalle
- Lentil Bolognese with Spaghetti
- Cauliflower Parmesan Pasta Bake
- Lemon Asparagus fettuccine
More 1 Pan pastas
1 Pan Veggie Pasta with Sun-dried tomato and mushroom
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
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
How make Vegan Veggie Pasta
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.
Then add the zucchini, mushrooms, bell peppers, chard, tomatoes and mix well.
Cook for 3 minutes then add in all of the seasonings: 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 until 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.
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
Uncle Mike
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.
Vegan Richa Support
Great to hear. Yay for spices!
Ramon Randolph
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.
Vegan Richa Support
thanks Ramon, yes ! so many one pan and one pot dishes on my site =)
Sally
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 😊
Vegan Richa Support
thanks for your feedback, yes, the mushrooms will do that ..oops – I’ll update the vinegar which is added as ‘seasonings’
Richa
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.
Megan
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!
Vegan Richa Support
Awesome
Priya
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?
Vegan Richa Support
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
Celeste
Excellent dish! So flavorful
Richa
❤️❤️
Danielle
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!
Vegan Richa Support
great news; thank you
Javeri
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)
Vegan Richa Support
good to hear
Emily
Made this for dinner tonite! It was amazing and so quick!
Richa
Awesome !
Genie
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.
Richa
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.
marijo1951
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
Richa
It’s for 2 serves. I might have accidentally added the serving size as 4 as most recipes are for 4. Updated it
Smita Patel
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
Richa
❤️❤️❤️
Virginia
Is it okay to omit the balsamic vinegar? Or what could I use instead.
Thanks!
Richa
Omit it. Use red wine if you have some
Sharon
Should the walnuts be raw or roasted?
Richa
Raw
Louisa
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?
Richa
It serves 2. Updated