Vegan Penne Pasta with Vegetables
Indulge in the vibrant flavors of this Vegan Penne Pasta with Vegetables, a wholesome and satisfying dish perfect for weeknight dinners or meal prep. Packed with nutrient-rich ingredients like broccoli, red bell pepper, zucchini, and cherry tomatoes, this pasta recipe delivers a colorful medley of textures and flavors. Garlic sautéed in olive oil infuses the dish with aromatic depth, while a sprinkle of nutritional yeast adds a savory, cheese-like richness—completely plant-based! Fresh basil brings a fragrant finish, making every bite irresistibly fresh and flavorful. Ready in just 40 minutes and featuring simple pantry staples, this easy vegan pasta recipe is a delicious way to enjoy comfort food that's both healthy and cruelty-free. Ideal for anyone looking for quick vegan dinner ideas, this dish is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 250 g Penne pasta
- 150 g Broccoli florets
- 1 medium Red bell pepper
- 1 small Zucchini
- 200 g Cherry tomatoes
- 3 large Garlic cloves
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried oregano
- 2 tbsp Nutritional yeast
- 10 leaves Fresh basil leaves
Instructions
Fill a large pot with water and bring it to a boil over high heat. Add a pinch of salt.
While waiting for the water to boil, chop the broccoli into small florets, and slice the red bell pepper and zucchini into thin strips. Halve the cherry tomatoes and thinly slice the garlic cloves.
Once the water is boiling, add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the broccoli florets, red bell pepper strips, and zucchini slices to the skillet. Cook for about 5-7 minutes or until the vegetables are tender but still crisp, stirring occasionally.
Add the halved cherry tomatoes to the skillet. Season with salt, black pepper, and dried oregano. Continue cooking for another 2 minutes until the tomatoes are slightly softened.
Once the pasta is cooked, drain it and reserve 1/4 cup of pasta water. Add the pasta to the skillet with the vegetables. Add the reserved pasta water and remaining tablespoon of olive oil; toss everything to combine well.
Sprinkle the nutritional yeast over the pasta and gently toss again to incorporate.
Taste and adjust the seasoning with more salt or pepper if needed.
Chop the fresh basil leaves and sprinkle them over the top before serving.
Serve the vegan penne pasta warm and enjoy a flavorful, satisfying meal.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 21.6 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1866 mg | 40% | |
*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.
