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A super easy way to make a tasty meat-free main. Very little prep is needed, and you'll get a healthy meal in less than 30 minutes!
63 people made this
- 175g spaghetti
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 5 fresh mushrooms, sliced
- 1 (400g) tin whole plum tomatoes
- 450g frozen mixed vegetables, thawed
- 1 teaspoon salt
- ground black pepper to taste
- 1 tablespoon grated Parmesan cheese
MethodPrep:10min ›Cook:15min ›Ready in:25min
- In a large pan with boiling salted water, cook pasta until al dente. Drain.
- Meanwhile, in a large frying pan heat olive oil over medium heat. Add onion, garlic, basil, sliced mushrooms and chopped tomatoes and cook for 5 minutes. Stir in thawed vegetables, salt and ground black pepper. Cook for approximately 10 minutes, stirring often, until vegetables are tender.
- Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(60)
Reviews in English (46)
I tried this recipe a few days ago and it is awesome. My husband loved it and my 2 yr. old ate everything on her plate. I added freash zucchini,yellow squash,cherry tomatoes and 1 red pepper, yellow pepper and orange pepper and mushrooms in place of the frozen vegetables. I grilled the vegetables in a wok rack on our outside grill with Italian dressing. I marinated the vegetables in the frig. first for about 30 min. And the vegetables are better the next day for leftovers ----if-- there's anything left over.Thanks so much for the recipe. It's a keeper.-11 Jul 2003
Sorry, too bland for this girl. I would recommend some additional spices such as oregano and/or basil. Perhaps even use italian stewed tomatoes. But I'm not going to give this recipe a second chance to find out if there is improvement. There are many other recipes out there that are similar but have much more taste.-11 Oct 2002
Easy vegetable pasta
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Sent in by Lucy from Hillingdon, SalLou from Richmond and Sharon from Cardiff
- Prep Time 5 minutes
- Cook Time 10 minutes
- Serves 4
- Difficulty Level Easy
Veggie Pasta Sauce
Pasta sauces, like many meals that have a sauce base, are a great way to up the vegetable intake of your child’s meal. This Veggie Pasta Sauce is loaded with six different vegetables and blended smooth, making it perfect for fussy eaters or kids with textural issues.
Although I strongly believe children should be continually exposed to vegetables (that actually look like vegetables), I believe hidden (or as I like to think of it, boosted) veggie dishes have their place too. (read more about hidden veggies here)
- For some parents, hidden veggies may be the only way they can get their child to eat vegetables.
- Most people struggle to eat the recommended daily servings of vegetables. Eating a meal with hidden vegetables and then serving that meal with extra vegetables is a great way to up vegetable intake.
- Vegetables actually add a lot of flavour to dishes but some children struggle with their texture. Blending them allows the flavours to be enjoyed without the “bits.”
- Hidden veg meals can be a stepping stone to children accepting vegetables. Parents can explain what vegetables are in the sauce or, even better, kids can help make it and see that vegetables can be a good thing.
As you can see, from the picture above, this sauce is crammed with a variety of vegetables. Some children enjoy one or two vegetables and so it becomes easy to fall back on serving only the ones they like. However, for full nutritional gain, we want to eat a wide variety. This sauce adds the nutritional goodness of six different vegetables along with chopped tomatoes.
A lot of commercial pasta sauces have added sugar and are high in salt. Although they are convenient and easy for busy weeknights this sauce is a much healthier alternative.
Although it takes time to prepare, it stores really well. You can make a big batch, say once a month, and freeze in portions. I usually leave a jar in the fridge, to use that week, and then freeze the remaining sauce in zip lock bags.
Of course, this Veggie Pasta Sauce doesn’t have to be limited to just pasta. Why not try it as a pizza sauce, use in a chicken bake or use it to replace tomato sauce/passata / chopped tomatoes in a recipe.
Looking for other hidden veggie meal ideas? Why not try my
Have you tried this recipe? I love hearing your feedback, please leave a comment below or tag me on Instagram or Facebook.
Looking for more healthy kid recipes? Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
Pasta recipes for kids
Spaghetti aglio olio &ndash A simple spaghetti recipe made with garlic, olive oil and chili flakes. However you can also make this with some shrimps or egg.
Veg pasta soup with mixed veggies. Great to serve with some bread, cheese toast or sandwiches. Kids&rsquo friendly and is best served hot on a cold day.
Pasta payasam &ndash Pasta pudding made with full fat milk and unrefined sugar. A kids recipe, a must try for kids&rsquo parties. Healthy, delicious & quick to make.
Savory pasta muffins Baked pasta muffins made with veggies and cheese.
Easy Vegetable Pasta
After a little hiatus, I’ve decided to kick things off with an easy vegetable pasta recipe. No meat, but still tasty. This will be a good one for the kids, a crafty way to sneak in some vegetables because of the semi-sweet pasta sauce. I’ve thrown in some onions, bell peppers and mushrooms and seasoned it with herbs and other yummy stuff.
This is the origin recipe behind the famous pasta sauce of slow cooker beef and cheese pasta. I refined the recipe over 10 years and evolved it from vegetarian to a meat-based sauce, but the essential flavor behind the seasonings stayed the same. Just a little bit of Worcestershire sauce to add some depth of flavor, herbs and some sugar to balance out the tartness of the tomatoes. And some red pepper flakes for a touch of heat.
We start by slicing and dicing some veggies. While you’re doing this, get the pasta started. You can use whatever pasta you prefer, I chose to stick with good old reliable spaghetti. If you’re on a low carb diet, try whole wheat pasta. Or you can even go the zucchini noodles route for full veggie power. Back to the prep, the dicing will take up most of your time, but I think you’ll have some fun at least with the mushrooms cause they’re so spongy. I know I did. After some heavy, crisp dicing of the onions and bell peppers, the suddenly quiet and soft dicing of mushrooms was a nice change.
Then we start sautéing the onions and garlic in about two tablespoons of olive oil, let it sit for a little then add in the rest of the veggies. Give it some time to let it sweat. It’ll look dry at first and you’ll wonder if you should add in more oil but worry not. It’ll cook down and produce it’s own liquid, I promise you.
Once it’s sweated for five minutes or so, add in the roasted tomatoes and pasta sauce. Stir and add your seasonings. Then it’s hands off time while you let it simmer and marry the flavors for 30 minutes. Go have a shower, chase the cat around the house or watch a quick episode on Netflix.
Add in your herbs and we’re ready. You can use fresh herbs if you like. The measurements in the recipe are for dried herbs but wow is fresh basil great! Then we’ll serve with some Parmesan cheese and maybe some garlic bread or knots. And that’s it! I did say easy, didn’t I?
QUICK + EASY VEGETABLE SPAGHETTI
Because some days you just want a hearty quick meal, this easy vegetable spaghetti recipe will be ready in about 20 minutes!
- Author:Julie | The Simple Veganista
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 3 1 x
- Category: Entree, Pasta
- Method: boil, saute
- Cuisine: Vegan
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 – 3 garlic cloves, minced
- 8 oz . mushrooms, sliced (I used baby bella)
- 1 medium zucchini, thinly sliced and cut in half
- 1 medium yellow squash, thinly sliced and cut in half
- 1 can (28 oz.) diced tomatoes, with juices
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- mineral salt & cracked pepper to taste
- 2 handfuls of spinach, or baby greens of choice
- 8 oz . pasta of choice (I used quinoa linguini pasta)
- almond parmesan , to serve
Pasta: Cook your pasta of choice according to package directions. Set aside.
Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.
Assemble: Serve veggies over a bed of pasta with a good dusting of almond parmesan.
Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.
If you want, you can saute your onions and garlic first for five minutes and then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is ‘lazy pasta’ and I cut that part out with great results, at least I think it was fine!
Keywords: vegetable spaghetti
Did you make this recipe?
Updated: Vegetable Spaghetti originally published September 2013 and has been updated November 2019 with new photos and helpful tips. Recipe is still as good as ever, I’ve only added yellow squash and spinach. Enjoy!
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Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
- Cook spaghetti according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium heat. Saute onions, zucchini, yellow squash, bell peppers, garlic, mushrooms and spinach until softened, about 5 minutes. Place cooked spaghetti noodles back into large pot. Stir in vegetables. Season with salt and pepper, stirring.
- Heat olive oil into a small saucepan over medium heat. Stir in garlic and fresh thyme. Stir and cook for 3 minutes, until hot. Pour over spaghetti and vegetables, stirring. Serve warm.
Barilla Whole Grain Spaghetti is a great way to incorporate healthier eating for your family.
Place your spaghetti into a nice big pot of boiling water and cook for about 7 minutes.
It should be nice and al dente.
Here come the veggies. Let&rsquos start with some onions.
Zucchini and yellow squash.
Add it all to the pot and cook for a good 5 minutes.
A lovely yellow bell pepper.
Add some white sliced mushrooms and garlic.
Transfer your cooked spaghetti back to the pot.
Add your cooked vegetables to the spaghetti.
Season with salt and pepper.
Heat the olive oil, garlic and thyme into a saucepan over medium heat until hot.
Nonvegetarian Pasta Recipes
Ricotta Gnocchi With Asparagus and Prosciutto
Ready to leave winter behind? Celebrate the coming of warmer days by pairing fresh asparagus with heavy cream, Parmigiano Reggiano, crispy prosciutto, and bright lemon. This dish takes only 20 minutes if you have store-bought gnocchi on hand, but making these simple ricotta gnocchi from scratch adds just another half hour to the process.
Shrimp Fra Diavolo (Spaghetti With Spicy Tomato Sauce)
Lobster fra diavolo is a restaurant favorite, but a version made with shrimp is more practical and economical for home cooks. We start ours by marinating the shrimp in baking soda to give them a snappy crispness reserving the shrimp shells and sautéing them infuses the oil with their flavor. Adding clam juice to a sauce of garlic, chili flakes, and canned tomatoes also heightens the dish's briny notes, and we like to splash in some brandy at the end for extra richness.
Amatriciana is a classic Roman tomato sauce, enriched with cured pork and spiced up with chili flakes. Guanciale (pork jowl or cheek) is our meat of choice here, but it can be hard to find, and pancetta is a great substitute. As for the tomatoes, we use hand-crushed canned San Marzanos, cooking them quickly to preserve their bright flavor.
Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
No need to spend too much time wondering about the origins of the name, which famously translates to "spaghetti in the style of prostitutes." Let's move on to the recipe instead: The intensely savory, briny sauce gets its umami flavors from a bold mixture of garlic, anchovies, capers, and olives. Fortifying the pasta with high-quality, oil-packed tuna adds another dimension to this pungent Southern Italian favorite.
Japanese Mentaiko Spaghetti (Pasta With Spicy Cod Roe and Butter Sauce)
A classic example of fusion cuisine that's actually good, mentaiko spaghetti is also a fine representative of another category of dishes that is often maligned: drunk food. Just as good when you're five beers deep as it is when you're totally sober, mentaiko spaghetti deserves a place in your weekly meal rotations, if only because it's dead simple to make. All you need is butter, soy sauce (usukuchi, or light soy sauce, to be specific), nori, and some cured pollack roe, and you're ready to go. The pollack roe can be found online or at any Japanese grocery store, and since it freezes very well, it's easy to buy a lot to have on hand for whenever you get the craving.
Easy One-Pot, No-Knife, Lighter Tuna Noodle Casserole
Tuna noodle casserole might bring to mind some of the worst of mid-century American cooking, but this version is 100% canned-soup-free and lightened up with crème fraîche, peas, parsley, and lemon juice. The recipe is just as easy as a from-the-can casserole, though—it takes 15 minutes, one pan, and not a single bit of knife work.
One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms
Here, cooking the orecchiette in the same skillet as the sauce leaves you with one less dish to clean. We start by browning mushrooms then deglaze the pan with white wine to save all the flavorful bits. Tossing the shrimp and spinach in toward the end ensures neither is overcooked.
Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens
This one-pot fusilli dish packs in a lot of flavors, with earthy shiitakes, browned pancetta, and wilted bitter greens. Emulsifying the rendered fat from the pancetta with the stock used to cook the pasta produces a nice creamy sauce.
Pasta With Mushrooms, Brussels Sprouts, and Parmesan
Orecchiette's cuplike shape makes it perfect for catching little pieces of flavorful ingredients—in this case, mushrooms, Brussels sprout leaves, shallots, garlic, and thyme. A quick sauce of chicken stock, lemon juice, and butter helps them all cling to the pasta.
Easy Skillet Baked Ziti With Sausage and Ricotta
Our No-Boil Baked Ziti recipe calls for 30 minutes just to soak the noodles, so it's better as a weekend option. This saucy, gooey skillet version, cooked on the stovetop and requiring just 10 minutes of soaking for the noodles, is almost as good and takes a fraction of the time of the oven-based recipe. We make it with a creamy tomato sauce, a mix of low-moisture mozzarella and ricotta, and hunks of Italian sausage.
Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce
You don't need a lot of time to make a baked pasta—this comforting dish takes only about 30 minutes. Cooking the mushrooms in sausage fat and finishing them with soy sauce and lemon juice gives them a big umami punch. We finish the dish with a generous layer of seasoned bread crumbs and crisp it up under the broiler.
Pasta With Swordfish, Tomato, and Eggplant (Rigatoni Con Pesce Spada)
This swordfish pasta takes inspiration from Sicily, where seafood reigns supreme. The swordfish is complemented by velvety eggplant and tomatoes simmered in white wine, along with a mixture of fresh mint and oregano. A simple preparation lets all the fresh ingredients in this light pasta shine.
Pasta alla Gricia
It takes just five ingredients to put this rich and creamy pasta together. We start by rendering guanciale in a pan and then blooming freshly ground pepper in the bubbling fat. Emulsified with starchy pasta water, the sauce is finished with a generous helping of Pecorino Romano, for a perfect rendition of the Roman classic.