Simple, practical, and full of everyday flavour, 1 Pan Veggie Pasta with Sun-dried tomato and mushroom is a vegan, vegetarian Italian dinner made with extra virgin olive oil, chopped onion, and garlic in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: 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)

Method

  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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.