Vegetable Pasta

We are all looking for balance in our lives. And while finding balance in mine, I developed this pasta recipe. This pasta is decadently delicious, hearty and filling but so nutritious. Loaded with vegetables, this is definitely an awesome dinner option even on a weeknight because it doesn’t require a ton of preparation.

I personally got inspired to develop this recipe after my recent trip to Italy where I only had the vegetarian pasta and realised how fewer vegetables I use in my pasta recipes. I mean, there was eggplant(brinjal) in my pasta which I never would have imagined goes well will pasta but honestly, I didn’t mind it. So, there you have it! a pasta full of flavours, texture and yumminess.


Creamy Vegetable Pasta

  • Author: Shradha Rawat
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


This hearty and Vegetable Pasta is decadently delicious and full of veggy goodness. It’s a perfect weekday dinner option.


  • 250g of mafaldine pasta

  • 1 tbsp olive oil

  • 1 medium onion, thinly sliced

  • 7-8 cloves of garlic, thinly chopped

  • Half a zucchini, chopped

  • ½ cup bell pepper, thinly sliced (red, yellow or green)

  • ½ cup broccoli, cut in small florets

  • ½ cup mushroom, sliced

  • 1 cup spinach leaves, chopped

  • 4-5 cherry tomatoes, sliced

  • 1 cup tomato purée

  • ½ cup grated parmesan cheese

  • Salt to taste

  • 1 tbsp black pepper powder, freshly ground

  • 1 tbsp oregano

  • 1 tbsp dry mix italian seasoning

  • 2 cups of water


  1. Firstly, boil/cook pasta in salted boiling water on low heat. This may take 15-20 minutes depending on the type of pasta you’re using.
  2. Next, drain the pasta stock and save it to use in the sauce later. Run the cooked pasta under cold water so that it stops cooking and does not stick.
  3. Add olive oil to frying pan and sauté onions and garlic until they turn golden brown.
  4. Then, add all the sliced vegetables and stir-fry on medium heat for 5 minutes. Keep stirring.
  5. Once the vegetables are cooked, add tomato purée and grated cheese. Mix well until the cheese melts.
  6. Add salt, pepper, oregano and mixed italian seasonings.
  7. Finally, add the cooked pasta and some of the pasta stock and mix well.
  8. Serve the cooked pasta. Garnish with grated cheese.


  1. For this recipe, you can use any pasta of your choice.
  2. If you parmesan cheese isn’t available, use any cheese of choice.

Keywords: italian, pasta,vegetarian, dinner

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