We all know we should eat more vegetables, and this quick weeknight vegetarian pasta ticks those boxes for you; packed with vegetables like onions, carrots, zucchini, capsicum/bell pepper and peas.
It's totally customisable too, so if you have some veg you need to use up this pasta is perfect for doing so. It might make sense to make a double batch too, because it's the basis for my vegetarian pasta bake!
From start to finish, this will be on the table in around 20 minutes - and quicker if you use a food processor. If your kids are a little fussy, it's a great way to sneak more veg into their diet - my kids love this.
Vegetarian pasta ingredients
- Vegetables - this sauce is filled with vegetables! I use onions, carrots, celery, capsicum / bell pepper, zucchini. You can adjust the quantities as needed to use up what you have left in the fridge - for example, mushrooms, olives and eggplant all work well in this sauce.
- Garlic and tomato paste add depth and taste to the sauce.
- Good quality canned tomatoes are a must - use the best quality you can afford. I use diced tomatoes, but you can use whatever you prefer.
- I use dried basil, but if you have fresh you should use that instead. Finely slice it and add it right before serving.
- Balsamic vinegar and sugar are used to balance the flavour. Use the best quality balsamic you can afford, because it makes a difference.
- Pasta - short pasta like penne or fusilli works better for this pasta.
- Frozen peas - feel free to sub for frozen corn if you'd prefer.
- Parmesan cheese - finishes the pasta off. Sub for another cheese if needed.
How to make vegetarian pasta
Check out the recipe card further down the post for comprehensive instructions.
- Dice the vegetables with a knife - or pulse in a food processor to save time.
- Cook the vegetables, and when translucent add the garlic and tomato paste.
- Add canned tomato and simmer while you cook the pasta.
- Add the peas.
- Season the sauce with salt, pepper, sugar and vinegar.
- Stir through the pasta.
What to serve with vegetarian pasta
This pasta is a complete meal on its own, but if you'd like to stretch it a little further or make it a little more of an occasion, here's some ideas for you that you can serve with it:
- Garlic bread
- Focaccia
Salads
- Caprese salad
- Garden salad
- Green salad
- Mixed leaf salad with Manchego cheese, pomegranate and honey mustard dressing
- Greek Cabbage Salad "Lahanosalata"
- My Favourite Coleslaw
Time saving hacks
You can save a considerable amount of time by using a food processor to dice the vegetables for you. Roughly chop the onions, carrots, celery, capsicum/bell peppers and zucchini and place in the food processor. Pulse the mixture until you have a medium dice, but don't process for so long that you have a puree.
Tips
- Use a food processor to save time - but take it slowly, to make sure you don't cut the vegetables too small.
- Gently sweat the vegetables - use a medium heat to soften them without browning them; this brings out their natural sweetness, giving depth to the sauce.
- Using a quality aged balsamic vinegar helps to balance the taste of the dish. Use the best quality you can afford.
Make ahead, reheating and freezing vegetarian pasta
You can store the cooked pasta in the fridge for 3-4 days - follow the cooking instructions but don't add cheese. Store it in an airtight container or in a bowl covered with cling film. Reheat in the microwave, or in a pot over low heat - if you reheat in a pot, you will need to add a splash of water and stir regularly.
The pasta will freeze well and can be kept in the freezer for up to 3 months in an airtight container.
Add your own touch
- Experiment with adding your own vegetables of choice to the pasta - for example, you could use eggplant, mushrooms and olives.
- Add some anchovy fillets to the sauce for the salty and deep flavour they bring.
- Try different pasta shapes to find what works best for you!
Vegetarian Pasta
| Prep | Cook | Total |
|---|---|---|
| 10 mins | 20 mins | 30 mins |
- 2 tbsp extra virgin olive oil
- 2 onions, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced optional
- 1 capsicum/bell pepper, diced around 200g / 7 oz - any colour
- 1 zucchini, diced around 200g / 7 oz
- 4 cloves garlic, minced
- 50g (3 tbsp) tomato paste
- 800g (28 oz) can diced tomatoes
- 1 tbsp dried basil (or use 3 tbsp freshly sliced basil - see note 1)
- 1 tbsp balsamic vinegar use a quality aged vinegar for the best result
- Salt & pepper to taste
- 1 tsp sugar or to taste
- 400g (14 oz) pasta penne, shells, or other short pasta works best - see note 2
- 140g (1 cup/5.5 oz) frozen peas
- Parmesan cheese, finely grated to serve - sub for cheddar or pecorino
- Dice vegetables - dice the onions, carrots, celery, capsicum/bell pepper, and zucchini with a knife or you can use a food processor to save time. If using a food processor, be careful not to over-pulse, as they’ll disappear in the sauce.
- Cook vegetables - add extra virgin olive oil to a large skillet, wok, or Dutch oven and heat over medium heat. Once warm, add the onions, carrots, celery, capsicum/bell pepper, and zucchini. Cook for about 10 minutes, stirring regularly, until the vegetables are tender and the onion is translucent. Be careful not to brown the vegetables - turn the heat down if they start to brown.
- Add garlic to the skillet. Stir well, and cook for a further 30 seconds or until fragrant.
- Add tomato paste - add the tomato paste and stir well to incorporate it into the vegetables. Cook for about a minute.
- Add tomato - pour in the can of diced tomatoes, scraping the bottom of the skillet to loosen any cooked on food. Increase heat to high, bring to a boil, then reduce heat to a simmer. Cover with the lid slightly ajar to allow some evaporation and cook for 10 minutes, stirring occasionally.
- Cook pasta - while the sauce simmers, cook the pasta according to packet instructions. Strain and set aside.
- Add peas - add the peas and cook for a minute or until the peas are just tender.
- Add pasta - add the pasta to the vegetables in the skillet. Stir well to combine.
- Season - add the basil, balsamic vinegar, salt & pepper and sugar to the skillet. Taste and adjust as necessary.
- Serve in bowls with plenty of parmesan cheese.
- Basil - if you choose to add fresh basil, add it at the end immediately before serving after you've removed the skillet from the heat.
- Pasta - I suggest short pastas like penne, ziti, fusilli, farfalle or conchiglie (shells). Macaroni is too small to work well with this sauce. You can use a long pasta like spaghetti or fettuccine if you prefer.
