Homemade Sun Dried Tomato Veggie Pasta

If you ask me, sun dried tomato veggie pasta is pure comfort food magic.

This hearty dish makes a weeknight dinner that’s packed with flavor and good-for-you ingredients. Chewy sun dried tomatoes and fresh vegetables pair with tender pasta in a simple sauce.

It comes together quickly in one pot with whatever veggies you have on hand. A sprinkle of parmesan cheese and fresh herbs help the whole thing sing.

It’s a family-friendly meal that feels fancy but won’t stress you out, perfect for busy school nights.

What Kind of Pasta Should I Use?

For this veggie-packed dish, you’ll want to choose a pasta shape that can hold onto all those delicious vegetables and sauce. Penne and rigatoni work great because their tube shapes and ridges grab onto the chunky vegetables and sun-dried tomatoes perfectly. Other good options include fusilli, rotini, or farfalle – basically any pasta with nooks and crannies will do the trick. You can use regular wheat pasta, whole grain for extra fiber, or even gluten-free varieties if needed. Just make sure to choose a sturdy shape that won’t get lost among all those colorful veggies!

Options for Substitutions

This veggie-packed pasta is super forgiving when it comes to swaps – here’s what you can change up:

• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, you can use an extra tablespoon of tomato paste or add a few chopped kalamata olives for that concentrated, tangy flavor.
• Chard or spinach: Both work great, but you can also use kale (just massage it first to soften), arugula, or even frozen spinach (thaw and squeeze out excess water before adding).
• Walnuts: Pine nuts, chopped almonds, or sunflower seeds all work well here. If you have a nut allergy, just skip them or add some pumpkin seeds for crunch.
• Bell pepper: Any color bell pepper works, or you can substitute with chopped eggplant, cherry tomatoes, or even frozen peas added in the last few minutes.
• Pasta shape: While penne and rigatoni hold the sauce well, you can use any short pasta like fusilli, farfalle, or shells. Just keep the cooking time similar.
• Fresh basil: If fresh basil isn’t available, use 2-3 tablespoons of dried basil (add it with the other seasonings), or try fresh parsley for a different but still fresh flavor.
• Balsamic vinegar: Red wine vinegar or even a squeeze of lemon juice can provide that acidic brightness if you’re out of balsamic.

Watch Out for These Mistakes While Cooking

The biggest mistake when making one-pot pasta is adding all the vegetables at once, which leads to mushy zucchini and undercooked onions – start with the harder vegetables like onions and bell peppers first, then add softer ones like zucchini and mushrooms a few minutes later.

Another common error is using too much liquid or not stirring frequently enough, which can result in either a watery sauce or pasta that sticks to the bottom of the pan, so keep an eye on the liquid level and stir every few minutes.

Don’t add the fresh basil and chard too early in the cooking process, as they’ll lose their bright color and fresh flavor – stir them in during the last 2-3 minutes of cooking instead.

For the best texture, make sure your pasta is al dente since it will continue cooking slightly even after you remove it from heat, and always taste and adjust your seasonings at the end.

What to Serve With Sun Dried Tomato Veggie Pasta?

This hearty veggie pasta is pretty filling on its own, but a simple side salad with mixed greens and a light vinaigrette makes a nice fresh contrast to all those rich flavors. I love serving it with some crusty bread or garlic bread for soaking up any extra sauce – there’s always some left in the bowl that’s too good to waste! A glass of red wine pairs beautifully with the sun-dried tomatoes and herbs, but sparkling water with lemon works great too. If you want to add a bit more protein, some grilled chicken or a sprinkle of pine nuts on top turns this into an even more satisfying meal.

Storage Instructions

Refrigerate: This pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better overnight as everything melds together. I like to add a splash of water or broth when reheating since pasta tends to absorb the sauce over time.

Freeze: You can freeze portions of this pasta for up to 3 months in freezer-safe containers. Just know that the vegetables might be a bit softer after thawing, but the taste is still great. I recommend freezing it in individual portions so you can grab just what you need for lunch.

Warm Up: To reheat, add a tablespoon or two of water or broth to the pasta and warm it gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring between each one. Fresh basil on top after reheating makes it taste like new again!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-750
• Protein: 17-22 g
• Fat: 19-25 g
• Carbohydrates: 90-105 g

Ingredients

For the vegetable pasta skillet:

• 3 garlic cloves, finely minced (about 1 tbsp minced)
• 1/4 tsp ground black pepper
• 4 oz mushrooms, minced (finely chopped for even cooking)
• 1/4 cup chopped walnuts (toasted for better flavor and texture)
• 1 to 2 tsp italian herb blend
• 1/2 cup diced bell pepper (about 1/2-inch pieces)
• 1/2 cup diced onion (about 1/2-inch pieces)
• 2 cups water or low-sodium broth
• 2 tsp balsamic vinegar (adds depth and sweetness)
• 1/2 cup fresh basil, chopped (added at the end for brightness)
• 1 cup roughly chopped chard or spinach (packed before chopping)
• 4 oz dry penne or rigatoni pasta (about 1.5 cups uncooked)
• 1/4 tsp crushed red pepper flakes (adjust to taste preference)
• 1/4 cup tomato paste (adds concentrated tomato flavor)
• 1 cup fresh tomato, chopped (roughly 2 medium tomatoes)
• 1/2 large zucchini, diced (into 1/2-inch cubes)
• 1 tbsp extra-virgin olive oil (I use Colavita for this dish)
• 3/4 tsp salt (reduce if broth is salted)
• 2 tbsp sun-dried tomato, chopped (packed or oil-packed works)

For serving:

• Vegan parmesan cheese (I prefer Violife brand)
• Extra red pepper flakes (optional, for heat preference)
• 1/2 cup chopped basil

Step 1: Prepare Mise en Place and Toast Walnuts

• 1/4 cup chopped walnuts

While you gather your ingredients, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned.

This deepens their flavor and adds a pleasant crunch to the final dish.

Set aside and let cool slightly.

Dice the onion into 1/2-inch pieces, mince the garlic finely, cube the zucchini, mince the mushrooms, dice the bell pepper, chop the fresh tomatoes, roughly chop the chard or spinach, chop the sun-dried tomatoes, and have all your seasonings and liquids measured and ready.

Step 2: Build the Aromatic Base with Onion and Garlic

• 1 tbsp extra-virgin olive oil
• 1/2 cup diced onion
• 3 garlic cloves, finely minced
• 3/4 tsp salt

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and salt, cooking for 3-4 minutes until the onion becomes translucent and softens slightly.

Add the minced garlic and cook for another 30 seconds to 1 minute, stirring constantly, until fragrant.

This prevents the garlic from burning while allowing its flavor to infuse into the oil—I always time it carefully so the garlic becomes aromatic without turning bitter.

Step 3: Cook Vegetables and Build Flavor Layers

• 1/2 large zucchini, diced
• 4 oz mushrooms, minced
• 1/2 cup diced bell pepper
• 1 cup fresh tomato, chopped
• 2 tsp balsamic vinegar
• 1 to 2 tsp italian herb blend
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper
• 1/4 cup tomato paste

Add the diced zucchini, minced mushrooms, diced bell pepper, chopped fresh tomato, and balsamic vinegar to the pan.

Stir well and cook for 3 minutes over medium heat to soften the vegetables slightly and allow the balsamic to reduce slightly.

Then stir in the Italian herb blend, crushed red pepper flakes, black pepper, and tomato paste.

Cook for another 2-3 minutes, stirring frequently, until the vegetables begin to soften further and the tomato paste darkens slightly—this caramelization of the paste adds concentrated depth to your sauce.

I find that giving the paste a moment to cook really transforms the flavor complexity of the dish.

Step 4: Add Sun-Dried Tomatoes, Walnuts, and Begin Pasta Cooking

• 2 tbsp sun-dried tomato, chopped
• toasted walnuts from Step 1
• 4 oz dry penne or rigatoni pasta
• 2 cups water or low-sodium broth

Stir the chopped sun-dried tomatoes and toasted walnuts from Step 1 into the vegetable mixture.

Cook for 1-2 minutes, then add the dry pasta and water or broth to the skillet.

Stir well to combine everything and prevent the pasta from sticking together.

The pasta will cook directly in the broth with the vegetables, absorbing all the flavorful liquid and seasonings as it cooks.

Step 5: Simmer Pasta and Vegetables Until Tender

• 1/2 cup fresh basil, chopped

Bring the mixture to a simmer over medium-high heat, then reduce heat to medium.

Cover the skillet with a lid and cook for 18-20 minutes, stirring halfway through the cooking time to ensure even cooking and prevent sticking.

The pasta should absorb most of the liquid and become tender, while the vegetables continue to soften.

When the pasta is al dente and the liquid has mostly been absorbed, remove from heat and stir in half of the chopped fresh basil to brighten the flavors.

Step 6: Finish and Serve

• 1/2 cup fresh basil, chopped
• Vegan parmesan cheese
• Extra red pepper flakes

Divide the pasta into serving bowls and top each portion with vegan parmesan cheese, the remaining fresh basil, and optional red pepper flakes if you prefer extra heat.

The fresh basil added at the end provides a bright, aromatic contrast to the rich, cooked flavors of the sauce, making each bite feel vibrant and complete.