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4.8 from 57 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 Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 2
Calories: 491 kcal
Course: Dinner
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Continue to cook until the mushrooms and zucchini have cooked down a little. The zucchini should be cooked up to al dente.
  4. Then add in your sun-dried tomato and walnuts and mix well. Continue to cook for another 3-4 minutes.
  5. Taste and adjust salt and flavor. Add in half of the basil and mix in.
  6. Add in the uncooked pasta and 2 cups of water and mix really well. Then cover and cook for 18-20 minutes.
  7. 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

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 Information

Calories 491kcal (25%) Carbohydrates 70g (23%) Protein 17g (34%) Fat 19g (29%) Saturated Fat 2g (10%) Sodium 698mg (29%) Potassium 1464mg (42%) Fiber 9g (36%) Sugar 16g (32%) Vitamin A 4259IU (85%) Vitamin C 89mg (99%) Calcium 138mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 491

% Daily Value*

Calories 491kcal 25%
Carbohydrates 70g 23%
Protein 17g 34%
Fat 19g 29%
Saturated Fat 2g 10%
Sodium 698mg 29%
Potassium 1464mg 31%
Fiber 9g 36%
Sugar 16g 32%
Vitamin A 4259IU 85%
Vitamin C 89mg 99%
Calcium 138mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.