Vegeroni
Dive into a bowl of vibrant Vegeroni, a wholesome Mediterranean-inspired pasta dish bursting with fresh vegetables and bold flavors! This recipe combines tender macaroni pasta with a medley of colorful bell peppers, zucchini, and juicy cherry tomatoes, all cooked in a savory tomato-based sauce infused with aromatic garlic, oregano, and basil. Finished with wilted baby spinach and a sprinkle of optional nutritional yeast for a cheesy twist, this plant-based meal is both satisfying and nutrient-packed. Perfect for a quick weeknight dinner, Vegeroni comes together in just 35 minutes and is an excellent choice for vegetarians and pasta lovers alike. Garnish with fresh parsley for a pop of brightness and serve warm for a comforting, flavor-packed feast your whole family will love!
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Recipe Information
Ingredients
- 250 g macaroni pasta
- 2 tbsp olive oil
- 1 medium red onion
- 3 cloves garlic cloves
- 2 medium bell peppers (red, yellow, or orange)
- 1 medium zucchini
- 200 g cherry tomatoes
- 100 g baby spinach
- 2 tbsp tomato paste
- 150 ml vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp nutritional yeast (optional)
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, chop the red onion and garlic cloves finely. Slice the bell peppers into thin strips, dice the zucchini, and halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and garlic, and sauté for 2-3 minutes until fragrant and softened.
Add the bell peppers and zucchini to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
Stir in the cherry tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, red chili flakes, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until wilted.
Stir the cooked macaroni into the skillet with the vegetable sauce. Toss until the pasta is fully coated and heated through.
If desired, sprinkle nutritional yeast over the pasta for a cheesy flavor and mix well.
Taste and adjust seasonings if necessary. Sprinkle with freshly chopped parsley before serving.
Serve warm and enjoy your Vegeroni!
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4718 mg | 205% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 48.0 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2967 mg | 63% | |
*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.
