Vegan Pasta Recipes With Vegetables for Easy Healthy Meals

Pasta is a beloved comfort food for many, and luckily, it can be transformed into a vibrant, nourishing vegan meal packed with fresh vegetables and bold flavors. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based dishes into your diet, vegan pasta recipes with vegetables offer a perfect balance of health, taste, and simplicity.

From colorful bell peppers to tender zucchini and rich tomato sauces, these recipes celebrate the bounty of the garden while keeping things light and satisfying. Plus, they’re easy to customize based on your favorite veggies or whatever’s in season.

In this blog post, we’ll explore multiple delicious vegan pasta recipes featuring a medley of vegetables that are sure to please your palate and fuel your body. Get ready for hearty, wholesome meals that come together quickly and are perfect for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

Vegan pasta with vegetables is a versatile dish that suits all tastes and dietary needs. It’s naturally free from animal products, making it ideal for vegans and those with dairy allergies.

These recipes are rich in fiber, vitamins, and antioxidants thanks to the variety of fresh veggies involved.

Moreover, they are easy to prepare, often requiring just one pot or pan, minimizing cleanup. The fresh vegetables add a delightful crunch and natural sweetness, while the pasta provides the comforting carbs that make it a filling meal.

You can also customize the ingredients, swapping out veggies or sauces based on your preferences and pantry staples.

Best of all, these dishes are perfect for meal prep and leftovers, so you can enjoy healthy, flavorful meals throughout your week. Ready to dive into some tasty recipes?

Let’s get cooking!

Ingredients

• 12 oz pasta (penne, fusilli, spaghetti, or any favorite type)
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 medium zucchini, diced
• 1 medium carrot, julienned or thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach or kale, roughly chopped
• 1/2 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• Fresh basil leaves for garnish (optional)
• Red pepper flakes (optional, for a little heat)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Cutting board and sharp knife
• Colander or strainer
• Wooden spoon or spatula
• Measuring spoons
• Serving bowls or plates

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the sliced red onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
3. Add the vegetables: Toss in the red and yellow bell peppers, zucchini, and carrot. Sauté for about 5-7 minutes until the vegetables start to soften but still have some bite.
4. Incorporate tomatoes and greens: Add the cherry tomatoes and cook for 2 minutes until they start to release juices. Stir in the spinach or kale and cook until wilted, about 2-3 minutes.
5. Season the mixture: Pour in the vegetable broth, then sprinkle the oregano, basil, salt, and black pepper. Stir well and let it simmer for 3-4 minutes so the flavors meld together.
6. Combine pasta and veggies: Add the cooked pasta to the skillet with the vegetable mixture. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce and coat the pasta evenly.
7. Final touches: Taste and adjust seasoning as needed. If you like a little heat, sprinkle some red pepper flakes. Remove from heat.
8. Serve: Plate the pasta and garnish with fresh basil leaves. Enjoy immediately!

Tips & Variations

“Feel free to switch up the vegetables based on what’s fresh or in your fridge. Mushrooms, broccoli, or peas make great additions too!”

For a creamier texture, you can stir in a few tablespoons of vegan bechamel sauce or blend some soaked cashews with lemon juice and nutritional yeast to create a luscious sauce.

Experiment with different herbs like thyme or rosemary for new flavor profiles. Adding olives or sun-dried tomatoes boosts the Mediterranean vibe.

For protein, toss in chickpeas or cooked lentils.

Want to save time? Prepare the vegetables ahead of time or use pre-cut frozen veggies.

This recipe also pairs beautifully with Peruvian Vegetable Recipes for Flavorful Healthy Meals on the side for a full feast.

Nutrition Facts

Note: Nutrition facts are approximate and may vary based on specific ingredients and brands used.

Serving Suggestions

This vegan pasta with vegetables is fantastic on its own but can be elevated with a few simple additions. Serve alongside a fresh green salad or some garlic bread made with vegan butter or olive oil.

For a heartier meal, pair it with a bowl of low calorie vegetable soup.

If you’re hosting a dinner, garnish with toasted pine nuts or vegan parmesan for a touch of indulgence. A crisp white wine or sparkling water with lemon pairs beautifully with the light and fresh flavors.

Conclusion

Vegan pasta recipes with vegetables are a delicious, wholesome way to enjoy a classic favorite without any animal products. These dishes are not only bursting with color and flavor but also packed with nutrients to keep you energized and satisfied.

With endless possibilities to customize your pasta and veggies, you can easily create a meal that fits your taste and lifestyle.

Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish, these recipes are simple, budget-friendly, and sure to impress. Don’t forget to explore other vegan delights like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your meal.

Happy cooking and bon appétit!

More Vegan Pasta Recipes with Vegetables

Creamy Vegan Alfredo with Roasted Vegetables

This recipe uses a luscious vegetable alfredo sauce made from blended cauliflower and cashews, paired with roasted broccoli, mushrooms, and cherry tomatoes for a creamy, comforting pasta dish.

Ingredients

• 12 oz fettuccine or linguine
• 2 cups cauliflower florets
• 1/4 cup raw cashews (soaked)
• 1 cup unsweetened almond milk
• 3 cloves garlic
• 1 tbsp nutritional yeast
• 1 tsp lemon juice
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1 cup cherry tomatoes
• Olive oil, salt, and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss broccoli, mushrooms, and tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes until tender and caramelized.
2. Cook pasta according to package directions, drain, and set aside.
3. Steam cauliflower until soft. Blend cauliflower, soaked cashews, almond milk, garlic, nutritional yeast, lemon juice, salt, and pepper until smooth and creamy.
4. Toss pasta with the creamy sauce and roasted vegetables. Serve warm, garnished with fresh herbs if desired.

Spaghetti with Garlic, Olive Oil & Sautéed Greens

A simple yet flavorful vegan pasta that highlights garlic, chili flakes, and nutritious sautéed greens like kale or chard. Perfect for a quick weeknight meal.

Ingredients

• 12 oz spaghetti
• 4 tbsp olive oil
• 5 cloves garlic, thinly sliced
• 1 tsp red pepper flakes
• 4 cups kale or Swiss chard, chopped
• Salt and pepper to taste
• Juice of half a lemon

Instructions

1. Cook spaghetti until al dente, drain and reserve 1/2 cup pasta water.
2. Heat olive oil over medium heat. Add garlic and red pepper flakes, sauté until fragrant but not browned.
3. Add the greens and sauté until wilted. Season with salt, pepper, and lemon juice.
4. Toss cooked pasta with greens mixture, adding reserved pasta water to loosen if needed. Serve immediately.

One-Pot Vegan Primavera Pasta

This easy one-pot recipe combines pasta and mixed vegetables like peas, asparagus, and cherry tomatoes, cooking everything together to infuse amazing flavors while saving on cleanup.

Ingredients

• 12 oz penne or rigatoni
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup asparagus tips, chopped
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil and sauté onion and garlic until fragrant.
2. Add the pasta, asparagus, peas, cherry tomatoes, vegetable broth, and dried basil.
3. Bring to a boil, then reduce to simmer, stirring occasionally, until pasta is cooked and liquid has mostly evaporated (about 12-15 minutes).
4. Season with salt and pepper. Serve warm with fresh herbs or vegan parmesan.

For more creative and wholesome vegan ideas, check out Vegetarian Swiss Chard Recipes for Healthy Meals and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

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