Easy Vegetarian Pasta Dishes For Dinner

A quick Vegetable Pasta that’s made withless pasta and more veggiesthat tastes so amazing, no one realises it’s ahealthy pasta recipe!!! It’s a vegetarian pasta loaded witha whole head of broccoli, corn, zucchinis, capsicum/peppers and onion, and smothered in a garlic herb tomato sauce.

There’s a time for making vegetable pasta the proper way – roasting veggies until beautifully caramelised, making a pasta sauce, cooking the pasta, then bringing it all together at the end. It’ll take close to an hour, and it’s totally fabulous.

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This is a terrific versatile vegetarian pasta that you can make your own usingyour vegetables of choice.I’ve used a whole head of broccoli, the icy remains of frozen corn, 2 zucchinis nearing the end of their life and a capsicum/bell pepper. All vegetables I happened to have (albeit I then had to go out and buy them again to make the video 😂)

Vegetarian Recipes That Are Incredibly Easy To Make

You can also choose your own pasta. This recipe will work with any short pasta – macaroni, spirals, penne, ziti (which is what I’ve used).

Jeez, I’m being flexible today, aren’t I! I figure after all the rules I set out in Friday’s Chocolate Mousse, I was due for a nice and easy “use what you want” recipe today. 😂

Though having said that, while this vegetable pasta is adaptable to whatever vegetables and short pasta you want, the liquid quantities and cook times are not as flexibleso please do follow the recipe.

Roasted Vegetable Pasta Recipe

This recipe has a nice flow to it.I start off by chopping the garlic and onion, then get that on the stove to cook slowly on a low heat so it becomes sweet and becomes an amazing flavour base for this quick healthy dinner.

In between leisurely stirring the onion every now and then, I chop the other vegetables, pop open cans and measure out the herbs and spices so it’s all ready to go into the pot by the time the onion is done.

Once the pasta is in, it takes a mere 10 minutes to finish cooking. Much longer than this and you’ll end up with soggy pasta, so basically, this

Marinated Vegetarian Pasta Salad!

I know I’m talking up how this is a healthy Vegetable Pasta recipe but when you watch the video, you’re going to see me toss in a nice handful of cheese that’s stirred through the pasta, then a bit more to melt on top.

Excluding the cheese, this pasta is a mere 378 calories per serving – and it’s a generous serving size, this recipe makes a big pot full!

Quick

Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.

Best Vegetarian Pasta

* These vegetables can be switched with vegetables of choice - use 7 to 8 cups in total, chopped or sliced. Cook cauliflower and broccolini in the same way the broccoli is cooked in this recipe ie placed on top of the pasta so it steams first before stirring through.

Pasta cook times may need adjustment. If undercooked to your taste and liquid has reduced down, just add a touch of water. Most important is to ensure you don't overcook the pasta!Mushy pasta is not pleasant!

Easy

2. Nutrition per serving, assuming 5 servings excluding the cheesewhich is optional. Cheese adds 120 calories per serve. If cheese is omitted, serve with parmesan instead.

Mixed Veg Pasta

Nutrition Facts Vegetable Pasta - One Pot! Amount Per Serving Calories 378 Calories from Fat 45 % Daily Value* Fat 5g 8% Sodium 1273mg 55% Potassium 1459mg 42% Carbohydrates 72g 24% Fiber 11g 46% Sugar 16g 18% Protein 15g 30% Vitamin A 2260IU 45% Vitamin C 177.6mg 215% Calcium 164mg 16% Iron 4.9mg 27% * Percent Daily Values are based on a 2000 calorie diet.

Calories: 378 cal (19%) Carbohydrates: 72 g (24%) Protein: 15 g (30%) Fat: 5 g (8%) Sodium: 1273 mg (55%) Potassium: 1459 mg (42%) Fiber: 11 g (46%) Sugar: 16 g (18%) Vitamin A: 2260 IU (45%) Vitamin C: 177.6 mg (215%) Calcium: 164 mg (16%) Iron: 4.9 mg (27%)

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!