Vegan Penne Pasta with Vegetables

Elevate your weeknight dinners with this vibrant and wholesome Vegan Penne Pasta with Vegetables—a plant-based dish that's packed with flavor, nutrition, and color! Featuring tender penne tossed with a medley of sautéed broccoli, red bell peppers, zucchini, and juicy cherry tomatoes, this recipe is as delightful to look at as it is to eat. Scented with garlic, dried oregano, and a drizzle of olive oil, every bite bursts with Mediterranean-inspired flavors. To top it off, a sprinkle of nutritional yeast adds a cheesy, umami kick while fresh basil leaves bring a refreshing finish. This quick and easy recipe, ready in just 40 minutes, is perfect for a cozy dinner or meal prepping and is sure to satisfy vegans and non-vegans alike.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 g Penne pasta
• 150 g Broccoli florets
• 1 medium Red bell pepper
• 1 small Zucchini
• 200 g Cherry tomatoes
• 3 large Garlic cloves
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Dried oregano
• 2 tbsp Nutritional yeast
• 10 leaves Fresh basil leaves

Directions

Step 1

Fill a large pot with water and bring it to a boil over high heat. Add a pinch of salt.

Step 2

While waiting for the water to boil, chop the broccoli into small florets, and slice the red bell pepper and zucchini into thin strips. Halve the cherry tomatoes and thinly slice the garlic cloves.

Step 3

Once the water is boiling, add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Step 5

Add the broccoli florets, red bell pepper strips, and zucchini slices to the skillet. Cook for about 5-7 minutes or until the vegetables are tender but still crisp, stirring occasionally.

Step 6

Add the halved cherry tomatoes to the skillet. Season with salt, black pepper, and dried oregano. Continue cooking for another 2 minutes until the tomatoes are slightly softened.

Step 7

Once the pasta is cooked, drain it and reserve 1/4 cup of pasta water. Add the pasta to the skillet with the vegetables. Add the reserved pasta water and remaining tablespoon of olive oil; toss everything to combine well.

Step 8

Sprinkle the nutritional yeast over the pasta and gently toss again to incorporate.

Step 9

Taste and adjust the seasoning with more salt or pepper if needed.

Step 10

Chop the fresh basil leaves and sprinkle them over the top before serving.

Step 11

Serve the vegan penne pasta warm and enjoy a flavorful, satisfying meal.

Nutrition Facts

Serving size	(951.9g)

Amount per serving	% Daily Value*
Calories	1506.6

Total Fat 47.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3860.5mg	0%
Total Carbohydrate 227.5g	0%
Dietary Fiber 22.1g	0%
Total Sugars 21.6g
Protein 48.6g	0%

Vitamin D 0IU	0%
Calcium 178.9mg	0%
Iron 14.1mg	0%
Potassium 1866.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 12.7%

Carbs: 59.3%