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Two forks lying next to a plate of pasta.
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4.78 from 35 votes

Garden Veggie Pasta

This Garden Veggie Pasta is loaded with chunky summer vegetables in a rich homemade marinara sauce. Ready in 40 minutes, completely vegan, and a guaranteed family favorite!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish, Pasta
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 313kcal
Author: Jenn Sebestyen

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

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.

Video

Notes

~ Reserve pasta water before draining. Add a splash to the sauce if it gets too thick or if the pasta seems dry after tossing.
~ 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 to bulk it up.
~ If you're following an oil-free diet, feel free to use ¼ cup vegetable broth or water to sauté instead of olive oil.

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