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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!
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!).
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!
More vegan pasta recipes
- Vegan Mac and Cheese
- Cauliflower Bolognese
- Easy Lemon Pasta
- Creamy Mushroom Pasta
- Easy Mediterranean Pasta
- Hearty Lentil Bolognese
- Roasted Vegetable Pasta
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 ¼ cup vegetable broth or water to sauté instead of olive oil.
Gluten free ~ Use gluten free noodles.
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.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
📖 Recipe
Garden Veggie Pasta
Recommended Equipment
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 ½ cups diced eggplant about ½ of an average sized eggplant
- 1 large carrot peeled and diced
- 1 red bell pepper seeded and diced (or color of choice)
- 1 can (28 oz) crushed tomatoes
- ½ cup low-sodium vegetable broth
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 teaspoons [dried basil]
- 1 tablespoon balsamic vinegar
Garnishes, optional
- torn fresh basil
- sprinkle of nutritional yeast
Instructions
- Cook the pasta according to package directions in well-salted water.
- Meanwhile, sauté the onion, carrot and garlic in olive oil over medium heat for 5 to 7 minutes until starting to soften.
- Add the bell pepper, zucchini, and eggplant and sauté another 5 to 7 minutes.
- Add the crushed tomatoes, vegetable broth, salt, pepper, dried basil, balsamic vinegar and stir to combine.
- Simmer the sauce on low for 20 minutes, stirring occasionally.
- Serve the sauce over cooked noodles.
Laura says
Can I substitute vegetable broth for chicken broth? Just beaucse I have that on hand in the pantry?
Jenn S. says
Of course.
Chrissy says
This looks amazing! I’m going to make a batch this weekend, does anyone know if it freezes well?
Jenn S. says
Hi, Chrissy. I’ve never tried freezing it, but I think it should work just fine. Enjoy!
Joy says
Super easy to make, customizable, and delicious! I used noodles as the base but as curious to try it as a lasagna.
Jenn S. says
I’ve never done it lasagna style, but it’s a great idea! So happy you loved it, Joy! Thank you for your comment.
Susan says
I made this tonight following your exact recipe and added a dash of red pepper flakes too; loved it. I served it over white basmati rice. Will definitely make again very soon. Thanks or sharing 🙂
Jenn S. says
Excellent! So glad you liked it, Susan! A little heat from red pepper flakes sounds great too. It’s such a versatile sauce. Thanks for stopping by!!
Jenna says
I made this tonight and it was wonderful! I didn’t have eggplant so I substituted Monterey mushrooms and I served it over pan fried polenta. I can’t wait to try more of your recipes!
Jenn S. says
Thank you so much, Jenna! I’m so happy you loved it. I think mushrooms would be a delicious substitution. And serving it over polenta sounds super yummy too! Thank you so much for stopping by and leaving your feedback. I hope you find lots more recipes to love as well. Have a great week!
Linda @ Veganosity says
I love simple, easy, and fresh recipes like this one. You don’t even need a salad because it’s filled with veggies. 🙂
Jenn S. says
Absolutely right! It’s definitely a complete meal all on it’s own!
Audrey @ Unconventional Baker says
Wow, Jennifer. This looks SOOO good. I’ll have to try it. Love the chunkiness — makes a dish so much more filling.
Jenn S. says
Thanks, Audrey! I’m a huge fan of making just one dish for dinner as opposed to the main part of the meal plus 1 to 2 sides. With this chunky sauce there is no need for any veggie sides. Maybe some crusty bread, but that’s another story!
chef mimi says
funny – I made something so similar the other night! (not on the blog) Who needs meat when you have such lovely fresh veggies!
Jenn S. says
I’m sure there are a ton of different versions of this out there! It’s so good and fresh veggies are the best! Thanks for stopping by, Mimi!
Ceara @ Ceara's Kitchenara says
This is my kind of recipe, Jenn! SO hearty and comforting. I tend to use the same summer veggies as well and the ones used in this recipe are my favorites 🙂 YUM!
Jenn S. says
Thanks, Ceara! I saw you said basically that exact same thing in your recent artichoke salad post, too….that you tend to go for the same veggies time and again. But, it’s because they are soooo good! 🙂
veggiesdontbite says
This looks great Jenn! And I love how you sneak in all those veggies!
Jenn S. says
I’m not exactly being sneaky in this recipe…they are there in all their glory. But, I do love a good sneaky recipe from time to time too!
Strength and Sunshine says
No matter how many times I tell and SHOW my family how easy it is to make your own sauce…they refuse and always buy gross sugar and sodium filled jarred…I just shake my head 😛
Jenn S. says
I know the feeling! Someone once asked me (I won’t mention names!!) if I bought Prego or Ragu….um, yeah, NEITHER! LOL!
Natalie says
I love throwing veggies into my marinara sauce, but I have never tried all these veggies! Zucchini and carrots are good in everything! And I used to love eggplant parmesan so that one sounds great too! Never would’ve considered bell pepper, but I bet the flavor is amazing in there! Chunky tomato sauce is always the best 🙂
Jenn S. says
Thanks, Natalie! I’m not sure I would do a green bell pepper ’cause it’s a pretty strong flavor, but the red, orange, yellow are all mild enough they just blend right in!
Sina says
As always, this looks super delicious, Jenn! Pasta is one of my favorites and I love that you’re using eggplants! 🙂 Can’t wait to try your recipe!
Jenn S. says
Thanks, Sina! You are so sweet! We eat so much pasta around here…gotta switch up the sauces to make it interesting! The eggplants in my garden are growing like crazy!!