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!).
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
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.
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!
- 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
- Cook the pasta according to package directions.
- 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 5-7 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 over your favorite cooked noodles.
Serving Size:1 g
Amount Per Serving: Calories: 56Unsaturated Fat: 0gSodium: 486mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 2g