Vegeroni

Dive into a bowl of vibrant Vegeroni, a wholesome Mediterranean-inspired pasta dish bursting with fresh vegetables and bold flavors! This recipe combines tender macaroni pasta with a medley of colorful bell peppers, zucchini, and juicy cherry tomatoes, all cooked in a savory tomato-based sauce infused with aromatic garlic, oregano, and basil. Finished with wilted baby spinach and a sprinkle of optional nutritional yeast for a cheesy twist, this plant-based meal is both satisfying and nutrient-packed. Perfect for a quick weeknight dinner, Vegeroni comes together in just 35 minutes and is an excellent choice for vegetarians and pasta lovers alike. Garnish with fresh parsley for a pop of brightness and serve warm for a comforting, flavor-packed feast your whole family will love!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 g macaroni pasta
• 2 tbsp olive oil
• 1 medium red onion
• 3 cloves garlic cloves
• 2 medium bell peppers (red, yellow, or orange)
• 1 medium zucchini
• 200 g cherry tomatoes
• 100 g baby spinach
• 2 tbsp tomato paste
• 150 ml vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp red chili flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp nutritional yeast (optional)
• 2 tbsp fresh parsley

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta cooks, chop the red onion and garlic cloves finely. Slice the bell peppers into thin strips, dice the zucchini, and halve the cherry tomatoes.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and garlic, and sauté for 2-3 minutes until fragrant and softened.

Step 4

Add the bell peppers and zucchini to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.

Step 5

Stir in the cherry tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, red chili flakes, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.

Step 6

Add the baby spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until wilted.

Step 7

Stir the cooked macaroni into the skillet with the vegetable sauce. Toss until the pasta is fully coated and heated through.

Step 8

If desired, sprinkle nutritional yeast over the pasta for a cheesy flavor and mix well.

Step 9

Taste and adjust seasonings if necessary. Sprinkle with freshly chopped parsley before serving.

Step 10

Serve warm and enjoy your Vegeroni!

Nutrition Facts

Serving size	(1360.6g)

Amount per serving	% Daily Value*
Calories	1582.5

Total Fat 35.3g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 4718.5mg	0%
Total Carbohydrate 265.1g	0%
Dietary Fiber 28.2g	0%
Total Sugars 48.0g
Protein 51.6g	0%

Vitamin D 0IU	0%
Calcium 322.7mg	0%
Iron 12.9mg	0%
Potassium 2967.3mg	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: 20.1%

Protein: 13.0%

Carbs: 66.9%