Simple Veggie Pasta is a quick and easy weeknight dinner! It's made with simple ingredients and comes together in less than an hour. Your family is sure to love this delicious, vegetarian dish!
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Why you'll love this recipe!
Easy - This vegetarian pasta dish does not require much prep time and it comes together in less than an hour! It's a great choice for busy weeknights!
Nourishing - Veggie Pasta is filled with fiber and nutrients thanks to the variety of vegetables!
Delicious - This flavorful dish is warm, cozy, and sure to be a family favorite!
🍴Ingredient Notes
- Gluten-Free Pasta - I love the brown rice penne from Jovial. (They have a variety of shapes to choose from.) You can also use chickpea pasta, cassava flour pasta, or any gluten-free pasta you like!
- Tomato Sauce - I used Primal Kitchen dairy-free Vodka Sauce, but any tomato sauce or marinara sauce will work!
- Pasta Water - Save a little pasta water to thin out the sauce.
- Baby Bella Mushrooms - I purchased mine pre-cut to save time, but you can cut them yourself.
- Green Pepper - Feel free to swap for any bell peppers!
- Red Onion - I love the flavor of red onion in this recipe, but you can always swap for a sweet onion.
- Garlic - Fresh garlic is best for this recipe. If you don't have any on hand, swap for ½ teaspoon dried garlic powder.
- Olive Oil - Olive oil is my favorite oil for cooking pasta dishes, but you can also use avocado oil or coconut oil.
- Seasoning - You don't need much to spice up this meal Salt
- Black Pepper
🍴Step by Step Instructions
Step 1: Cook Vegetables
Add the olive oil, peppers, mushrooms, red onions, minced garlic, salt and pepper into a large skillet. Cook on medium heat with the cover on stirring occasionally.
Step 2: Cook Veggies with Tomato Sauce
When the vegetables are tender, pour in the tomato sauce. Cover and let simmer on low for about 8-10 minutes.
Step 3: Cook Pasta
Cook gluten-free pasta according to box instructions.
Step 4: Stir Everything Together
Finally, stir in the gluten-free pasta and serve hot!
Expert Tips
- The longer you let the sauce simmer with the vegetables, the more flavorful it will be!
- Chop fresh parsley or fresh basil to garnish each dish.
- To avoid mushy pasta, boil until it's al dente! (I never boil for as long as the package says to.)
- To make this a one-pot meal, add the sauce and uncooked pasta with about 2 cups of water or broth into the pan with cooked vegetables. Give it a good stir, cover and let simmer until pasta is al dente.
Recipe Variations
- Swap penne for spaghetti, fettucine, or any gluten-free pasta shape you like!
- Add cooked chicken for extra protein! I suggest cooking the chicken breast before anything else. Set aside and cut into thin slices to add back into the finished dish.
- Use a creamy sauce instead of a tomato sauce to switch up the flavors!
- Add a can of full fat coconut milk to make the tomato sauce creamier.
- Stir in fresh baby spinach to add more greens.
- Use a different variety of vegetables depending on what's in season. Zucchini, yellow squash, or broccoli would be great options!
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To re-heat, add back into a small saucepan over medium heat with a cover. You can also microwave leftovers!
More vegetarian recipes!
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Recipe
Simple Veggie Pasta Recipe
Equipment
- 1 Large Sauté Pan with Cover
Ingredients
- 12 Ounces Gluten-Free Pasta I love the brown rice pasta from Jovial.
- 23.5 Ounces Tomato Sauce I used Primal Kitchen dairy-free Vodka Sauce, but any tomato sauce will work!
- 1 Cup Pasta Water
- 8 Ounces Baby Bella Mushrooms, Sliced Thinly
- 1 Green Pepper, Sliced Thinly
- 1 Medium Sized Red Onion, Sliced Thinly
- 2-4 Cloves of Garlic, Minced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Instructions
- Add the olive oil, peppers, mushrooms, red onions, minced garlic, salt and pepper into a large skillet. Cook on medium heat with the cover on stirring occasionally.
- When the vegetables are tender, pour in the tomato sauce. Cover and let simmer on low for about 8-10 minutes.
- Cook gluten-free pasta according to box instructions.
- Finally, stir in the gluten-free pasta and serve hot!
Notes
Expert Tips
- The longer you let the sauce simmer with the vegetables, the more flavorful it will be!
- Chop fresh parsley or fresh basil to garnish each dish.
- To avoid mushy pasta, boil until it's al dente! (I never boil for as long as the package says to.)
- To make this a one-pot meal, add the sauce and uncooked pasta with about 2 cups of water or broth into the pan with cooked vegetables. Give it a good stir, cover and let simmer until pasta is al dente.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. To re-heat, add back into a small saucepan over medium heat with a cover. You can also microwave leftovers! ** See full post for more information, recipe variations, and step by step photos!Nutrition
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