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Four Veggie-Pasta

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Pasta:

  • 12 oz 340 g of your favorite pasta (e.g., spaghetti, penne, or fusilli)

Vegetables:

  • 1 medium zucchini diced
  • 1 medium red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1 cup broccoli florets

Sauce:

  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 small onion finely chopped
  • 1/2 teaspoon red pepper flakes optional, for a bit of heat
  • 1 can 14.5 oz diced tomatoes
  • 1/4 cup tomato paste
  • 1/4 cup vegetable broth or water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste

Optional Toppings:

  • Fresh basil leaves chopped
  • Nutritional yeast or vegan Parmesan
  • Crushed red pepper flakes

Instructions

Cook the Pasta:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

Prepare the Vegetables:

  1. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced zucchini and red bell pepper, sautéing until they begin to soften, about 5 minutes.
  2. Add the broccoli florets and cook for an additional 3-4 minutes, until they are bright green and tender-crisp. Remove the vegetables from the skillet and set aside.

Make the Sauce:

  1. In the same skillet, add another tablespoon of olive oil. Add the minced garlic and chopped onion, cooking until the onion is translucent and the garlic is fragrant, about 3 minutes.
  2. Add the red pepper flakes (if using), diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
  3. Sprinkle in the dried oregano and basil. Season with salt and black pepper to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

Combine Everything:

  1. Add the sautéed vegetables and cherry tomatoes to the skillet with the sauce. Stir to combine and let everything heat through for about 5 minutes.
  2. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce and vegetables.

Serve:

  1. Divide the pasta among serving plates. Garnish with fresh basil leaves, a sprinkle of nutritional yeast or vegan Parmesan, and crushed red pepper flakes if desired.
  2. Enjoy your delicious vegan 4-veggie pasta!