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4.83 from 23 votes

1 Pan Veggie Pasta with Sun-dried tomato and mushroom

This One Pan everything but the kitchen sink pasta has umami from Sundried tomatoes, &mushrooms, texture from walnuts and loads of vegetables! All made in just 1 pan. Garnish with vegan parm and fresh basil for a comforting weeknight meal! Nutfree option
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: dinner
Cuisine: Italian
Keyword: penne recipe, veggie pasta
Servings: 2
Author: Vegan Richa

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic finely chopped
  • 1/2 large zucchini chopped
  • 4 ounces mushrooms chopped small
  • 1/2 cup chopped bell pepper
  • 1 cup chopped tomato
  • 1 cup chopped chard or spinach
  • 1 to 2 teaspoons Italian seasonings
  • 2 teaspoons balsamic vinegar
  • 3/4 teaspoon salt use less of using salted broth
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 cup tomato paste
  • 2 tablespoons chopped sun-dried tomato
  • 1/4 cup chopped walnuts
  • 4 ounces pasta such as penne or rigatoni
  • 2 cups water or low sodium broth
  • 1 cup chopped basil, divided
  • red pepper flakes and vegan parmesan for garnish
US Customary - Metric

Instructions

  • Add oil to a large skillet over medium heat then add the onion and garlic and a pinch of salt and cook until the onion is golden.
  • Add the zucchini, mushrooms, bell peppers, chard, tomatoes, vinegar and mix well. Cook for 3 minutes then add in all of the seasoning, Salt, pepper flakes, black pepper, tomato paste, and mix well.
  • Continue to cook until the mushrooms and zucchini have cooked down a little. The zucchini should be cooked up to al dente.
  • Then add in your sun-dried tomato and walnuts and mix well. Continue to cook for another 3-4 minutes.
  • Taste and adjust salt and flavor. Add in half of the basil and mix in.
  • Add in the uncooked pasta and 2 cups of water and mix really well. Then cover and cook for 18-20 minutes.
  • Stir well once in between. If the mixture is starting to stick at the bottom, reduce the heat to medium-low. Then continue to cook until the penne is cooked to preference. Taste and adjust salt and flavor then serve. Top with some vegan parmesan, pepper flakes, and the remaining basil.
    Store: refrigerate for upto 3 days

Video

Notes

  • To make this without nuts, just omit the walnuts. You can also add in 2 tablespoons of dried split red lentils instead of walnuts  for some texture.
  • If you don't have Italian seasoning, you can use 1 teaspoon oregano, 1/2 teaspoon thyme, and a generous dash of rosemary, basil, and parsley.
  • Use Glutenfree pasta to make it Glutenfree 
  • Other veggies you can add: chopped eggplant, carrots, yellow squash, artichoke hearts, celery, fennel 
  • Doubling: when increasing the serving size, use a bit less liquid to begin with. 

Nutrition

Calories: 491kcal | Carbohydrates: 70g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Sodium: 698mg | Potassium: 1464mg | Fiber: 9g | Sugar: 16g | Vitamin A: 4259IU | Vitamin C: 89mg | Calcium: 138mg | Iron: 5mg