• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Pasta

    Garden Veggie Pasta

    Published: Jun 30, 2021 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Jump to Video Print Recipe
    recipe image for Pinterest
    recipe image for Pinterest
    recipe image for Pinterest
    recipe image for Pinterest

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

    penne topped with marinara with fresh basil

    Kids love anything with noodles, so pasta dishes are a great way to sneak in some extra nutrition!

    This is 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 for ease, and they are great year round, but you could certainly use fresh.

    This Garden Veggie Pasta is the one of just a few ways I can get my son to eat zucchini (enchiladas, muffins and dessert bars are the other ways!). Give it a try today!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage/Freezing
    4 Recipe pro tips for success
    5 Pasta FAQs
    6 More veggie pasta recipes
    7 Garden Veggie Pasta

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Garden Veggie Pasta Ingredients: crushed tomatoes, onion, garlic, zucchini, carrot, eggplant, bell pepper, vegetable broth, balsamic vinegar, salt, pepper, and dried basil.

    Ingredient notes and substitutions

    Tomatoes ~ I used canned tomatoes for convenience. Fresh tomatoes can be cooked down instead of using canned.

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

    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.

    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.

    How to make the recipe

    step by step photos of how to cook the sauce

    While the pasta is cooking, 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 the cooked noodles. Easy and delicious!

    Storage/Freezing

    Leftovers can be stored in an air-tight container in the fridge for 4 to 5 days.

    You can also freeze this Garden Veggie Pasta in a freezer safe bag or container for up to 3 months. Please note, however, the vegetables and noodles may lose some of their texture upon reheating. For best results, freeze the pasta and sauce separately.

    finished sauce in a deep skillet

    Recipe pro tips for success

    ~ Use a medium shaped pasta, like penne, rotini, rigatoni, or gemelli.

    ~ Cook the pasta in well salted water until al-dente.

    ~ Don’t skip the balsamic vinegar! It adds a sweetness and depth of flavor that rounds out the sauce beautifully.

    ~ Bump up the protein in this veggie pasta dish by adding a can of white beans or chickpeas (drained and rinsed) or cubed baked tofu.

    ~ Use gluten free noodles or spiralize some zucchini for a gluten free version.

    ~ For an oil-free version, sauté with ¼ cup low sodium vegetable broth or water instead of oil.

    Pasta FAQs

    Can vegans eat pasta?

    Of course! Most store-bought packaged noodles are vegan, but be sur to read ingredient labels as some may contain egg.

    Is pasta healthy?

    Pasta can definitely be part of a healthy diet when eaten in moderation. Choose 100% whole grain pasta for added fiber and nutrients. Pairing noodles with a vegetable-heavy sauce like this Garden Veggie Pasta is always a good choice!

    What is pasta primavera?

    The word primavera in Italian means spring. Pasta primavera is an American dish consisting of pasta and fresh vegetables. Usually, these dishes are made with spring vegetables, but you can find a primavera recipe for any time of year. This Garden Veggie Pasta could also be called pasta primavera, but if you want a more classic version, try my Vegan Pasta Primavera.

    What is the best type of pasta to use?

    I like medium size pasta noodles for this dish, like penne or rotini, as they match the size of the chopped vegetables best. Longer noodles, like spaghetti or fettuccine, are a bit clunky here and smaller noodles, like orzo or ditalini, won’t hold up to the thick chunky sauce.

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

    More veggie pasta recipes

    • Cauliflower Bolognese
    • Vegan Pasta Primavera
    • Easy Hummus Pasta
    • Spinach Artichoke Pasta
    • Easy Mediterranean Pasta
    • Roasted Fall Vegetable Pasta
    • Pasta with White Beans and Kale

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Two forks lying next to a plate of pasta.

    Garden Veggie Pasta

    An easy marinara sauce loaded up with chunky summer veggies and served over pasta. This Garden Veggie Pasta is a delicious, healthy meal the whole family will love!
    4.83 from 28 votes
    Print Pin Rate
    Course: Pasta
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 313kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Pasta Pot
    • Colander
    • Vegetable Peeler
    • Large Cutting Board
    • Chef's Knife

    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 vegan parmesan cheese

    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.

    Notes

    *Fresh tomatoes can be cooked down instead of using canned.
    *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.
    *Pasta not your thing? Serve the sauce over rice, baked potatoes, zoodles, or polenta instead.
    *Feel free to add in some white beans, chickpeas, or pan-fried tofu for an extra protein boost.
    *If you’re following an oil-free diet, feel free to use ¼ cup vegetable broth or water to sauté instead of olive oil.
    *If you’re following a gluten free diet, use gluten free noodles.
    *Leftovers can be stored in the fridge for 4 to 5 days.

    Nutrition

    Calories: 313kcal | Carbohydrates: 61g | Protein: 11g | Fat: 3g | Sodium: 668mg | Potassium: 693mg | Fiber: 8g | Sugar: 9g | Vitamin A: 159IU | Vitamin C: 56mg | Calcium: 19mg | Iron: 11mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Pasta

    • Serving of vegan pasta bake on a plate with salad greens.
      Easy Vegan Pasta Bake
    • Two forks in a plate of saucy rotini noodles.
      Pumpkin Pasta Sauce
    • Vegan pasta primavera in a white bowl garnished with two lemon wedges.
      Vegan Pasta Primavera
    • Penne with lentil mushroom lentil bolognese plated on a blue dish.
      Mushroom Lentil Bolognese
    1.6K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Beth says

      April 15, 2023 at 10:21 pm

      I confess I didn’t exactly follow the recipe. I basically used the new York Times classic marinara sauce recipe (plus a glug of red wine and about T. of tomato paste), and followed the directions to add veggies according to your recipe (I used a zucchinni, couple carrots, and red bell pepper). I wouldn’t do a thing different – it came out great! My dad and I ate it as vegetarian meal with garbanzo beans last night as per his diet restrictions. With a side of greens tossed in oil and vinegar it made a truly delicious meal the second day.5 stars

      Reply
      • Jenn Sebestyen says

        April 16, 2023 at 6:52 pm

        Glad you loved it, Beth!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Satisfying Salads

    • Salad with greens, vegetables, tofu, and walnuts in a black bowl.
      The Ultimate Guide to Making Salads for Dinner
    • Kale Apple Slaw on a plate with two forks.
      Kale Apple Slaw
    • Roasted radishes and brussels sprouts in a white bowl with a serving spoon.
      Oven Roasted Radishes and Brussels Sprouts
    • Vegan Brussels Sprouts Salad plated in a black bowl with two serving spoons.
      Vegan Brussels Sprouts Salad

    Top Rated

    • Two bagel halves topped with veggie cram cheese on a wooden platter.
      Veggie Cream Cheese
    • BBQ Chickpea Sandwich topped with creamy coleslaw and pickles on a whole wheat bun.
      BBQ Chickpeas Sandwiches
    • Stack of 5 thin cookies.
      Vegan Cinnamon Cookies
    • Overhead view of a carrot cake with a slice being taken out with a cake spatula.
      Vegan Carrot Cake

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    1592 shares