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    Home » Recipes » Pasta

    Garden Veggie Pasta

    Published: Jun 30, 2021 by Jenn Sebestyen

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    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!
    4.81 from 26 votes
    Print Pin Rate
    Course: Pasta
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 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!
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    Comments

    1. Cathy says

      August 20, 2021 at 10:34 am

      This is a delicious way to use plentiful garden produce. I didn’t have a whole pepper so added more eggplant, which I peeled. And left out the broth because I had 4 cups of my own frozen tomato sauce and tomatoes. This recipe is now filed with my favorites.5 stars

      Reply
      • Jenn Sebestyen says

        August 20, 2021 at 6:53 pm

        So glad you enjoyed it!

        Reply
    2. Anna says

      January 12, 2021 at 5:46 am

      I love this recipe!! So tasty, and great to make a big batch of.5 stars

      Reply
      • Jenn Sebestyen says

        January 12, 2021 at 6:45 pm

        Thanks, Anna! So glad you love it.

        Reply
    3. Laura says

      March 11, 2019 at 9:45 pm

      Can I substitute vegetable broth for chicken broth? Just beaucse I have that on hand in the pantry?

      Reply
      • Jenn S. says

        March 12, 2019 at 9:32 am

        Of course.

        Reply
    4. Chrissy says

      August 30, 2018 at 8:11 am

      This looks amazing! I’m going to make a batch this weekend, does anyone know if it freezes well?5 stars

      Reply
      • Jenn S. says

        August 30, 2018 at 11:30 am

        Hi, Chrissy. I’ve never tried freezing it, but I think it should work just fine. Enjoy!

        Reply
    5. Joy says

      August 18, 2018 at 3:39 pm

      Super easy to make, customizable, and delicious! I used noodles as the base but as curious to try it as a lasagna.5 stars

      Reply
      • Jenn S. says

        August 18, 2018 at 9:59 pm

        I’ve never done it lasagna style, but it’s a great idea! So happy you loved it, Joy! Thank you for your comment.

        Reply
    6. Susan says

      January 19, 2018 at 6:59 pm

      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 🙂5 stars

      Reply
      • Jenn S. says

        January 19, 2018 at 7:36 pm

        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!!

        Reply
    7. Jenna says

      September 25, 2017 at 8:35 pm

      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!5 stars

      Reply
      • Jenn S. says

        September 26, 2017 at 7:01 am

        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!

        Reply
    8. Linda @ Veganosity says

      August 18, 2015 at 3:30 pm

      I love simple, easy, and fresh recipes like this one. You don’t even need a salad because it’s filled with veggies. 🙂

      Reply
      • Jenn S. says

        August 20, 2015 at 9:40 am

        Absolutely right! It’s definitely a complete meal all on it’s own!

        Reply
    9. Audrey @ Unconventional Baker says

      August 18, 2015 at 2:35 am

      Wow, Jennifer. This looks SOOO good. I’ll have to try it. Love the chunkiness — makes a dish so much more filling.

      Reply
      • Jenn S. says

        August 18, 2015 at 8:42 am

        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!

        Reply
    10. chef mimi says

      August 17, 2015 at 6:25 pm

      funny – I made something so similar the other night! (not on the blog) Who needs meat when you have such lovely fresh veggies!

      Reply
      • Jenn S. says

        August 17, 2015 at 8:32 pm

        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!

        Reply
    11. Ceara @ Ceara's Kitchenara says

      August 16, 2015 at 5:08 am

      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!

      Reply
      • Jenn S. says

        August 16, 2015 at 11:02 am

        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! 🙂

        Reply
    12. veggiesdontbite says

      August 15, 2015 at 10:57 pm

      This looks great Jenn! And I love how you sneak in all those veggies!

      Reply
      • Jenn S. says

        August 16, 2015 at 11:00 am

        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!

        Reply
    13. Strength and Sunshine says

      August 15, 2015 at 1:07 pm

      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 😛

      Reply
      • Jenn S. says

        August 16, 2015 at 11:00 am

        I know the feeling! Someone once asked me (I won’t mention names!!) if I bought Prego or Ragu….um, yeah, NEITHER! LOL!

        Reply
    14. Natalie says

      August 15, 2015 at 12:01 pm

      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 🙂

      Reply
      • Jenn S. says

        August 16, 2015 at 10:58 am

        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!

        Reply
    15. Sina says

      August 15, 2015 at 3:20 am

      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!

      Reply
      • Jenn S. says

        August 15, 2015 at 8:33 am

        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!!

        Reply

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    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.

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