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!

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:

• 1 tbsp extra-virgin olive oil
• 1/2 cup diced onion
• 3 garlic cloves, finely minced
• 1/2 large zucchini, diced
• 4 oz mushrooms, minced
• 1/2 cup diced bell pepper
• 1 cup fresh tomato, chopped
• 1 cup roughly chopped chard or spinach
• 1 to 2 tsp italian herb blend
• 2 tsp balsamic vinegar
• 3/4 tsp salt (reduce if broth is salted)
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper
• 1/4 cup tomato paste
• 2 tbsp sun-dried tomato, chopped
• 1/4 cup chopped walnuts
• 4 oz dry penne or rigatoni pasta
• 2 cups water or low-sodium broth
• 1/2 cup fresh basil, chopped

For serving:

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

Step 1: Sauté Aromatics

• 1 tbsp extra-virgin olive oil
• 1/2 cup diced onion
• 3 garlic cloves, finely minced
• 3/4 tsp salt (reduce if broth is salted)

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

Add the diced onion, minced garlic, and a pinch of salt, then sauté until the onion turns golden and fragrant, about 3-4 minutes.

Step 2: Cook the Vegetables

• 1/2 large zucchini, diced
• 4 oz mushrooms, minced
• 1/2 cup diced bell pepper
• 1 cup fresh tomato, chopped
• 1 cup roughly chopped chard or spinach
• 2 tsp balsamic vinegar

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

Mix well and let cook for about 3 minutes, allowing the vegetables to soften slightly.

Step 3: Season and Simmer with Tomato Paste

• 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 Italian herb blend, crushed red pepper flakes, ground black pepper, tomato paste, and mix well into the vegetables (from Step 2).

Continue to cook, stirring occasionally, until the mushrooms and zucchini are softened and the zucchini is cooked to al dente.

I find that a hearty herb blend really boosts the rustic flavor of the sauce.

Step 4: Add Sun-dried Tomatoes, Walnuts, and Fresh Basil

• 2 tbsp sun-dried tomato, chopped
• 1/4 cup chopped walnuts
• 1/4 cup fresh basil, chopped

Stir in the chopped sun-dried tomato and chopped walnuts, mixing thoroughly.

Cook for another 3-4 minutes to let their flavors meld into the sauce.

Add in half of the chopped basil and gently stir it in.

Step 5: Simmer Pasta in Sauce

• 4 oz dry penne or rigatoni pasta
• 2 cups water or low-sodium broth

Add the uncooked dry pasta and pour in the water or low-sodium broth.

Stir well to combine all ingredients evenly.

Cover the skillet and cook for 18-20 minutes, checking once and stirring halfway through to prevent sticking.

If the mixture starts sticking to the bottom, reduce the heat to medium-low.

Continue to cook until the pasta is cooked to your preference.

Taste and adjust salt or seasonings as needed before serving.

I like to use broth instead of water when I have it on hand — it gives the pasta extra depth of flavor.

Step 6: Serve and Garnish

• vegan parmesan cheese
• extra red pepper flakes
• 1/4 cup fresh basil, chopped

Serve the pasta hot, topped with vegan parmesan cheese, extra red pepper flakes, and the remaining chopped basil.

Enjoy immediately for the best texture, and store leftovers in the refrigerator for up to 3 days.

Homemade Sun Dried Tomato Veggie Pasta

Delicious Homemade Sun Dried Tomato Veggie Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 675 kcal

Ingredients

  

For the vegetable pasta skillet:

• 1 tbsp extra-virgin olive oil
• 1/2 cup diced onion
• 3 garlic cloves, finely minced
• 1/2 large zucchini, diced
• 4 oz mushrooms, minced
• 1/2 cup diced bell pepper
• 1 cup fresh tomato, chopped
• 1 cup roughly chopped chard or spinach
• 1 to 2 tsp Italian herb blend
• 2 tsp balsamic vinegar
• 3/4 tsp salt (reduce if broth is salted)
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper
• 1/4 cup tomato paste
• 2 tbsp sun-dried tomato, chopped
• 1/4 cup chopped walnuts
• 4 oz dry penne or rigatoni pasta
• 2 cups water or low-sodium broth
• 1/2 cup fresh basil, chopped

For serving:

• extra red pepper flakes
• vegan parmesan cheese
• 1/2 cup chopped basil

Instructions

 

• Heat the extra-virgin olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and a pinch of salt, then sauté until the onion turns golden and fragrant, about 3-4 minutes.
• Add the diced zucchini, minced mushrooms, diced bell pepper, chopped chard or spinach, fresh chopped tomato, and balsamic vinegar to the pan. Mix well and let cook for about 3 minutes, allowing the vegetables to soften slightly.
• Add the Italian herb blend, crushed red pepper flakes, ground black pepper, tomato paste, and mix well into the vegetables (from Step 2). Continue to cook, stirring occasionally, until the mushrooms and zucchini are softened and the zucchini is cooked to al dente. I find that a hearty herb blend really boosts the rustic flavor of the sauce.
• Stir in the chopped sun-dried tomato and chopped walnuts, mixing thoroughly. Cook for another 3-4 minutes to let their flavors meld into the sauce. Add in half of the chopped basil and gently stir it in.
• Add the uncooked dry pasta and pour in the water or low-sodium broth. Stir well to combine all ingredients evenly. Cover the skillet and cook for 18-20 minutes, checking once and stirring halfway through to prevent sticking. If the mixture starts sticking to the bottom, reduce the heat to medium-low. Continue to cook until the pasta is cooked to your preference. Taste and adjust salt or seasonings as needed before serving. I like to use broth instead of water when I have it on hand — it gives the pasta extra depth of flavor.
• Serve the pasta hot, topped with vegan parmesan cheese, extra red pepper flakes, and the remaining chopped basil. Enjoy immediately for the best texture, and store leftovers in the refrigerator for up to 3 days.