Best Veg Pasta Recipe Ever For Quick Healthy Meals

There’s something incredibly comforting about a hearty plate of pasta loaded with fresh vegetables and vibrant flavors. Whether you’re a seasoned vegetarian or simply looking to sneak more greens into your diet, this veg pasta recipe is an absolute winner.

It’s colorful, nourishing, and bursting with layers of taste that will have you coming back for seconds. The best part?

It’s incredibly easy to make, perfect for weeknight dinners or casual weekend lunches. You don’t need complicated ingredients or hours in the kitchen to whip up this delicious dish that’s sure to please the whole family.

Ready to discover your new favorite pasta? Let’s dive into the best veg pasta recipe ever!

Why You’ll Love This Recipe

This recipe combines the perfect balance of fresh vegetables, aromatic herbs, and a flavorful tomato-based sauce that brings everything together beautifully. It’s nutrient-packed, making it a wholesome meal on its own.

The pasta cooks to a perfect al dente texture, while the veggies retain just the right amount of bite for a wonderful mouthfeel.

It’s also highly customizable—whether you want to add a bit of spice, switch up the veggies, or make it vegan with a dairy-free cheese alternative, this recipe adapts effortlessly. Plus, it’s a great way to use up whatever produce you have in your fridge!

For a deeper dive into pasta dishes, check out our Meatballs And Alfredo Sauce Recipe and Kosher Lasagna Recipe for even more Italian-inspired meals.

Ingredients

• 300g penne or fusilli pasta (whole wheat or gluten-free works too)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese or vegan cheese alternative
• Fresh basil leaves for garnish
• Juice of half a lemon

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander for draining pasta
• Wooden spoon or spatula
• Knife and cutting board
• Grater (for cheese)
• Measuring spoons and cups

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, usually around 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and sauté for another 1 minute until fragrant.
3. Add the vegetables: Toss in the diced bell peppers, zucchini, broccoli, and mushrooms. Cook, stirring frequently, for about 7-8 minutes until they begin to soften but still hold some crunch.
4. Incorporate the tomatoes and herbs: Add the halved cherry tomatoes, dried oregano, dried basil, and red chili flakes (if using). Cook for another 3-4 minutes until the tomatoes start to break down and release their juices.
5. Combine pasta and sauce: Add the cooked pasta to the skillet. Pour in a splash of the reserved pasta water to help bind the sauce. Toss everything together gently until the pasta is evenly coated with the vegetable mixture.
6. Season and finish: Season with salt and freshly ground black pepper to taste. Squeeze the juice of half a lemon over the pasta for a bright, fresh finish. Sprinkle the grated Parmesan or vegan cheese on top and toss lightly.
7. Serve: Garnish with fresh basil leaves and serve immediately while warm and inviting.

Tips & Variations

“Use whatever veggies you have on hand—this recipe is very forgiving and adaptable!”

If you prefer a creamier texture, add a splash of heavy cream or coconut milk at the end of cooking. For extra protein, toss in some cooked chickpeas or white beans when adding the pasta.

Want to spice it up? Add a dash of smoked paprika or swap out the chili flakes for fresh chopped jalapeños.

For a Mediterranean twist, include kalamata olives and sun-dried tomatoes.

For a gluten-free option, use your favorite gluten-free pasta. If you’re looking for a low-carb version, spiralize zucchini or use shirataki noodles instead.

Nutrition Facts

Serving Suggestions

This veg pasta pairs wonderfully with a crisp green salad and some crusty garlic bread for a complete meal. A chilled glass of white wine or sparkling water with lemon complements the fresh, vibrant flavors.

For a heartier feast, serve alongside our Kosher Short Ribs Recipe or try a light dessert like our Matcha Bingsu Recipe to finish on a refreshing note.

Conclusion

This veg pasta recipe is truly the best of its kind—simple, satisfying, and bursting with garden-fresh goodness. It’s a versatile dish that fits effortlessly into any weeknight routine or weekend gathering.

The balance of tender pasta with colorful, crisp vegetables and fragrant herbs creates a delightful harmony that’s both nourishing and delicious.

Whether you’re cooking for yourself, your family, or entertaining guests, this recipe is a guaranteed crowd-pleaser. Plus, it encourages you to get creative with your veggies and flavors, making every bite exciting.

Give it a try and enjoy a wholesome, vibrant meal that celebrates the beauty of plant-based cooking.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Veg Pasta Recipe Ever”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and colorful vegetable pasta packed with fresh flavors and healthy ingredients. Perfect for a quick and satisfying meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“300g penne pasta”, “2 tablespoons olive oil”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “1 zucchini, sliced”, “1 cup cherry tomatoes, halved”, “1 cup baby spinach”, “1/2 teaspoon dried oregano”, “1/2 teaspoon dried basil”, “Salt and pepper to taste”, “1/4 cup grated Parmesan cheese (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions until al dente; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until fragrant and translucent.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and zucchini; cook for 5-7 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “Stir in cherry tomatoes, spinach, oregano, and basil; cook until spinach wilts.”}, {“@type”: “HowToStep”, “text”: “Add cooked pasta to the vegetables; toss to combine.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot, topped with Parmesan cheese if desired.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “8 g”, “carbohydrateContent”: “55 g”}}