Garden Veggie Pasta (Gluten Free Option)

Name: Garden Veggie Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 12 ounces penne (or pasta noodle of choice) (gluten free, if desired); 1 tablespoon olive oil; 1 small onion (diced); 2 cloves garlic (minced); 1 small zucchini (diced); 1 1/2 cups diced eggplant (about 1/2 of an average sized eggplant); 1 large carrot (peeled and diced); 1 red sweet bell pepper (seeded and diced) (or color of choice); 1 28-ounce can crushed tomatoes; 1/2 cup low-sodium vegetable broth; 1 teaspoon salt, or to taste; 1/2 teaspoon pepper, or to taste; 2 teaspoons dried basil; 1 tablespoon balsamic vinegar; Optional garnishes: fresh basil, nutritional yeast

By: Jenn Sebestyen / Last Updated: 05/08/2020

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Garden Veggie Pasta – An easy marinara sauce loaded up with chunky summer veggies and served over pasta. A delicious, healthy meal the whole family will love!

penne topped with marinara with fresh basil

If you think you don’t like a certain vegetable (or have a family member that doesn’t), try serving it up a different way. My son doesn’t much care for zucchini and, more often than not, he picks it out of whatever I’m serving. However, when I dish up this Garden Veggie Pasta he gobbles it down! Kids tend to think anything is good with noodles (and I don’t disagree!).

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Nutrition highlights
More vegan pasta recipes
Substitutions/Adaptations
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Nutrition highlights

This is simply a basic marinara recipe combined with sautéed chopped summer vegetables. If you’ve never attempted to make your own marinara sauce, you must try it – it’s so easy! I use canned crushed tomatoes as a cheat, and they are great year round, but you could certainly use fresh. If you like things with a little heat, try my Spicy Marinara Sauce.

With so many vegetables, like eggplant, zucchini, carrots, bell peppers, tomatoes, and more packed into this recipe, it is loaded with vitamins, minerals, fiber, and antioxidants. Calcium, iron, magnesium, folate, potassium, vitamin C, vitamin K, B vitamins, and more!

step by step photos of how to cook the sauce

More vegan pasta recipes

Substitutions/Adaptations

Following the original recipe ingredients and instructions will give you the best results, but here are some adaptations that will work if need be.

Veggies ~ Feel free to use your favorite vegetables. Other summer veggies that would work great in this recipe: sweet corn, green beans, yellow summer squash, or green peas.

Tomatoes ~ Fresh tomatoes can be cooked down instead of using canned.

Pasta ~ Pasta not your thing? This healthy vegetable sauce would be great served over rice, baked potatoes, zoodles, or polenta.

Protein ~ Feel free to add in some white beans, chickpeas, or pan-fried tofu for an extra protein boost.

Oil-free ~ If you’re following an oil-free diet, feel free to use 1/4 cup vegetable broth or water to sauté instead of olive oil.

Gluten free ~ Use gluten free noodles.

fork in a bowl of veggie pasta next to a loaf of crusty bread

I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

Snap a photo and share on Instagram! Be sure to mention @veggie_inspired and tag #veggieinspired so I’m sure to see it!

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Yield: 6