Vegan Pasta with Tomato Sauce and Vegetables
This Vegan Pasta with Tomato Sauce and Vegetables is a wholesome, flavor-packed dish that's perfect for a quick weeknight dinner or a satisfying plant-based meal. Featuring hearty whole grain pasta as its base, the recipe is elevated by a vibrant medley of vegetables like zucchini, mushrooms, and red bell pepper, all simmered in a robust, herb-infused tomato sauce. The addition of fresh spinach and a sprinkle of nutritional yeast at the end adds a boost of nutrients and a hint of cheesy flavor—without any dairy. Ready in just 45 minutes and serving up to four, this vegan pasta recipe is not only easy to make but also brimming with Italian-inspired flavors that will leave everyone craving seconds. It's wholesome, hearty, and loaded with delicious ingredients, making it a must-try for anyone seeking a healthy plant-based pasta dish!
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Recipe Information
Ingredients
- 12 ounces whole grain pasta
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 8 ounces, sliced mushrooms
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 cups fresh spinach
- 0.25 cup nutritional yeast
- 0.25 cup, sliced fresh basil leaves
Instructions
Begin by cooking the pasta according to the package instructions. Once cooked, drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute, until fragrant.
Stir in the diced red bell pepper and zucchini, cooking for about 5 minutes until they begin to soften.
Add the sliced mushrooms to the skillet and cook, stirring frequently, for about 4 minutes until they release their moisture and begin to brown.
Pour the canned crushed tomatoes into the skillet and mix well.
Add the dried basil, dried oregano, salt, black pepper, and red pepper flakes. Stir to combine all ingredients.
Let the sauce simmer over medium-low heat for about 10 minutes, allowing the flavors to meld together.
Stir in the fresh spinach, cooking until just wilted, about 2 minutes.
Add the cooked pasta to the skillet with the sauce, tossing to combine and ensure the pasta is fully coated.
Remove from heat and sprinkle in the nutritional yeast and fresh basil leaves. Toss gently to combine.
Serve hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 12.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
