Get ready to indulge in a world of flavor and nutrition with these 20 delicious healthy vegetable pasta recipes! As we all know, incorporating more veggies into our diet can have a significant impact on our overall health and wellbeing. And what better way to do that than by combining them with whole grain pasta for a nutritious and satisfying meal.
From classic comfort foods like creamy avocado spinach pasta to international-inspired dishes like Thai peanut vegetable noodle bowl, we’ve got you covered with a wide range of recipe options that are both healthy and delicious. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes are sure to please even the pickiest eaters.
So why wait? Dive in and discover your new favorite pasta dish today!
Garlic Roasted Vegetable Whole Wheat Pasta
A flavorful and nutritious one-pot pasta dish that combines the natural sweetness of roasted vegetables with the savory goodness of garlic and whole wheat pasta.
Ingredients:
– 8 oz whole wheat pasta
– 2 medium zucchinis, sliced
– 1 large red bell pepper, sliced
– 1 small red onion, sliced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, toss together zucchini, bell pepper, onion, and garlic with olive oil, salt, and pepper.
4. Spread the vegetable mixture on a baking sheet and roast for 20-25 minutes or until tender.
5. Add roasted vegetables to cooked pasta and toss to combine.
6. Season with additional salt and pepper if needed.
7. Top with Parmesan cheese (if using) and serve hot.
Cooking Time: 30-40 minutes
Creamy Avocado Spinach Pasta
A rich and creamy pasta dish that combines the subtle nutty flavor of avocado with the vibrant taste of spinach, all wrapped up in a comforting bowl of al dente spaghetti.
Ingredients:
– 8 oz spaghetti
– 1 ripe avocado, diced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add diced avocado and cook for an additional 2-3 minutes, or until slightly softened.
4. Stir in fresh spinach leaves and cook until wilted.
5. Pour in heavy cream and bring the mixture to a simmer.
6. Combine cooked spaghetti with the creamy avocado-spinach sauce. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Zucchini Noodles with Cherry Tomatoes and Basil
Elevate your pasta game with this refreshing summer recipe featuring zucchini noodles, cherry tomatoes, and fresh basil. This light and flavorful dish is perfect for a quick weeknight dinner or a warm-weather gathering.
Ingredients:
– 2 medium zucchinis
– 1 pint cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat the olive oil over medium-high heat. Add the cherry tomatoes and cook for 3-4 minutes or until they start to release their juices.
4. Add the zucchini noodles to the skillet with the tomatoes. Cook for an additional 2-3 minutes, stirring occasionally, until the noodles are slightly tender.
5. Stir in chopped basil leaves and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Lentil and Vegetable Pasta
This spicy and savory pasta dish combines the comforting warmth of lentils with the crunch of fresh vegetables, all wrapped up in a flavorful tomato-based sauce. Perfect for a quick weeknight dinner or a satisfying meal on-the-go.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 oz pasta of your choice
– Grated Parmesan cheese (optional)
Instructions:
1. Cook lentils according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add crushed tomatoes, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
4. Simmer sauce for 10-15 minutes or until slightly thickened.
5. Cook pasta according to package instructions. Drain and combine with lentils and sauce.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Broccoli and Cauliflower Alfredo Pasta
This rich and creamy pasta dish is a perfect combination of vegetables, cheese, and noodles. A flavorful and satisfying meal for any occasion.
Ingredients:
– 8 oz fettuccine pasta
– 3 cups broccoli florets
– 1 cup cauliflower florets
– 2 tablespoons butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add broccoli and cauliflower, cooking for 3-4 minutes or until tender.
3. Stir in heavy cream and bring to a simmer. Let cook for 2 minutes or until slightly thickened.
4. Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
5. Combine cooked pasta, broccoli mixture, and reserved pasta water (if needed). Toss until well coated.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Mediterranean Veggie Pasta with Olives and Feta
This vibrant pasta dish is a flavorful representation of the Mediterranean region’s love for bold herbs, tangy cheese, and savory olives. With its bright colors and exciting textures, this recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta (e.g., penne or linguine)
– 2 cups mixed vegetables (e.g., cherry tomatoes, bell peppers, zucchini, and Kalamata olives)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp. dried oregano
– Salt and pepper, to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley or basil leaves, for garnish
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Stir in oregano, salt, and pepper.
5. Combine cooked pasta with vegetable mixture; toss to coat.
6. Top with crumbled feta cheese and garnish with fresh herbs.
7. Serve immediately.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Spinach Pasta
This vibrant pasta dish combines the sweetness of roasted red peppers with the earthiness of spinach, all wrapped up in a comforting bowl of homemade pasta.
Ingredients:
– 8 oz pasta of your choice (e.g. spaghetti or linguine)
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Cook pasta according to package instructions.
4. In a large skillet, heat olive oil over medium-high. Add sliced onion and cook for 3-4 minutes, or until translucent.
5. Add minced garlic and cook for an additional minute.
6. Add roasted red peppers and fresh spinach leaves to the skillet. Season with salt and pepper to taste.
7. Toss cooked pasta with the pepper and spinach mixture.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Kale and Mushroom Whole Grain Pasta
Elevate your pasta game with this nutrient-packed dish, featuring earthy mushrooms and nutritious kale.
Ingredients:
– 8 oz whole grain pasta (such as brown rice or quinoa)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until tender (about 5 minutes).
3. Add garlic and cook for an additional minute.
4. Add chopped kale to the skillet and cook, stirring frequently, until wilted (about 3-4 minutes).
5. Combine cooked pasta, mushroom-kale mixture, and reserved pasta water in a large serving bowl. Toss to combine and season with salt and pepper to taste.
6. Top with grated Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Pesto Veggie Pasta with Sun-Dried Tomatoes
A vibrant and flavorful summer pasta dish that combines the richness of pesto with the sweetness of sun-dried tomatoes and a variety of sautéed vegetables.
Ingredients:
– 8 oz. pasta of your choice
– 1/2 cup pesto sauce
– 1/4 cup sun-dried tomatoes, chopped
– 1 bell pepper, sliced
– 1 zucchini, sliced
– 1 yellow squash, sliced
– 1 small onion, thinly sliced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, sauté the bell pepper, zucchini, yellow squash, and onion over medium-high heat until tender.
3. Add the chopped sun-dried tomatoes and cook for an additional minute.
4. Stir in pesto sauce and season with salt and pepper to taste.
5. Combine cooked pasta with the pesto vegetable mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Carrot and Beetroot Spiralized Pasta
Transform ordinary pasta into a vibrant masterpiece with this colorful recipe that combines the natural sweetness of carrots and beetroot. Perfect for a quick and easy dinner or a healthy lunchbox addition.
Ingredients:
– 2 medium-sized beetroots
– 4 medium-sized carrots
– 1 tablespoon olive oil
– Salt, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash and peel the beetroots and carrots.
3. Spiralize them into long noodles using a spiralizer or a vegetable peeler.
4. Place the carrot and beetroot noodles on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with salt to taste.
6. Roast in the oven for 20-25 minutes, or until slightly caramelized.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Asparagus Pasta
This recipe combines the natural sweetness of asparagus with the brightness of lemon and the pungency of garlic, all wrapped up in a flavorful pasta dish.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a separate pan, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute until fragrant.
3. Add asparagus to the pan and cook for 3-4 minutes or until tender.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Combine cooked pasta, asparagus mixture, and grated Parmesan cheese (if using). Serve immediately.
Cooking Time: 15-20 minutes
Sweet Potato and Spinach Pasta Bake
Sweet Potato and Spinach Pasta Bake
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of spinach, all wrapped up in a satisfying pasta bake.
Ingredients:
– 8 oz pasta of your choice (e.g. penne or fusilli)
– 2 large sweet potatoes, peeled and diced
– 1 bunch fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/2 cup marinara sauce
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add sweet potatoes and cook for 5-7 minutes or until they start to soften.
5. Stir in spinach leaves and cook until wilted. Season with salt and pepper to taste.
6. In a large bowl, combine cooked pasta, sweet potato-spinach mixture, and marinara sauce. Mix well to combine.
7. Transfer the mixture to a baking dish and top with Parmesan cheese.
8. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Tomato Basil Lentil Pasta
This recipe combines the flavors of fresh tomatoes, basil, and lentils with a simple yet satisfying pasta dish. Perfect for a weeknight dinner or a quick lunch, this plant-based meal is packed with nutrients and bursting with flavor.
Ingredients:
– 8 oz pasta (e.g., penne or fusilli)
– 1 cup cooked lentils
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add garlic and cook for 1 minute.
4. Add cherry tomatoes and cook until they start to release their juices, about 3-4 minutes.
5. Stir in cooked lentils, basil leaves, salt, and pepper.
6. Combine cooked pasta with the tomato-lentil mixture.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Pasta with Marinara
This light and flavorful pasta dish combines the sweetness of roasted eggplant and zucchini with the tanginess of homemade marinara sauce. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 12 oz pasta (linguine or fettuccine work well)
– 2 cups marinara sauce (homemade or store-bought)
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant and zucchini slices with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. Combine roasted vegetables and marinara sauce in a large skillet over medium heat. Simmer for 5-7 minutes or until heated through.
5. Add cooked pasta to the skillet, tossing to combine with the vegetable-marinara mixture.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Chickpea and Spinach Pasta Salad
A refreshing and healthy pasta salad perfect for a light lunch or dinner. This recipe combines the creaminess of chickpeas with the nutrients of spinach, all wrapped up in a flavorful package.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 1 can chickpeas, drained and rinsed
– 2 cups fresh spinach leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tbsp. lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine chickpeas, spinach, olive oil, garlic, and lemon juice. Toss to combine.
3. Add cooked pasta to the bowl and toss to combine with the chickpea mixture.
4. Season with salt and pepper to taste.
5. Top with grated Parmesan cheese (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Thai Peanut Vegetable Noodle Bowl
A flavorful and nutritious bowl filled with the perfect combination of Thai spices, peanuts, and crunchy vegetables.
Ingredients:
– 8 oz rice noodles
– 2 tablespoons peanut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (red, yellow, green), sliced
– 1 cup snow peas, sliced
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Chopped peanuts and fresh cilantro for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat peanut oil in a large skillet or wok over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add bell peppers and snow peas; cook until tender-crisp, about 5 minutes.
4. In a small bowl, whisk together peanut butter, soy sauce, honey, and ginger. Pour the mixture into the skillet or wok with the vegetables; stir to combine.
5. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Serve noodles in bowls and top with the vegetable-peanut sauce. Garnish with chopped peanuts and fresh cilantro.
Cooking Time: 20-25 minutes
Roasted Butternut Squash Pasta with Sage
Roasted Butternut Squash Pasta with Sage: A comforting fall-inspired pasta dish that combines roasted butternut squash with fresh sage and creamy Parmesan cheese.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz pasta of your choice
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 cups chicken broth
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
– Grated nutmeg (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Toss with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, combine roasted squash, chicken broth, Parmesan cheese, and sage. Simmer over medium heat for 5-7 minutes or until the sauce thickens slightly.
6. Add cooked pasta to the skillet and toss with the squash mixture. Season with salt, pepper, and nutmeg (if using).
7. Serve hot and enjoy!
Cooking Time: Approximately 45-50 minutes.
Green Goddess Veggie Pasta with Edamame
This vibrant pasta dish combines the creamy goodness of a traditional Green Goddess dressing with the natural sweetness of edamame and tender vegetables. A perfect blend of flavors and textures for a quick and satisfying meal.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 cup edamame, shelled
– 2 cups mixed veggies (bell peppers, zucchini, carrots, snap peas)
– 1/4 cup Green Goddess dressing
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add mixed veggies and cook until tender, about 5 minutes.
3. Add edamame to the skillet and stir to combine with the vegetables. Cook for an additional 2-3 minutes.
4. Stir in Green Goddess dressing; season with salt and pepper to taste.
5. Combine cooked pasta with the veggie-edamame mixture. Toss to coat.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spaghetti with Garlicky Greens and Lemon
Brighten up your pasta game with this flavorful and healthy recipe! This dish combines the simplicity of spaghetti with the brightness of lemon, the pungency of garlic, and the earthiness of sautéed greens.
Ingredients:
– 12 oz spaghetti
– 2 cups mixed greens (such as kale, collard greens, or Swiss chard)
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 lemon, juiced (about 2 tbsp)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add mixed greens to the skillet and cook until wilted, about 3-4 minutes.
4. Stir in lemon juice and reserved pasta water. Season with salt and pepper to taste.
5. Combine cooked spaghetti and garlicky green mixture. Top with grated Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Vegan Mac and Cheese with Hidden Veggies
This creamy macaroni dish is packed with nutrients from hidden veggies, making it a perfect meal for kids and adults alike. With just a few simple ingredients and steps, you can enjoy a comforting and nutritious vegan mac and cheese that’s sure to become a family favorite.
Ingredients:
– 1 pound macaroni
– 2 cups vegan cheddar shreds (such as Daiya or Follow Your Heart)
– 1 cup frozen broccoli florets
– 1/2 cup cooked sweet potato, mashed
– 1/4 cup unsweetened almond milk
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large saucepan, combine vegan cheddar shreds, broccoli florets, sweet potato, almond milk, and olive oil. Stir until smooth.
4. Add cooked macaroni to the cheese sauce and stir until well combined.
5. Transfer the mac and cheese mixture to a baking dish and top with additional vegan cheddar shreds if desired.
6. Bake for 20-25 minutes or until golden brown.
7. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Summary
Discover 20 delicious and nutritious vegetable pasta recipes to elevate your meal game! From classic favorites like Garlic Roasted Vegetable Whole Wheat Pasta to innovative twists like Carrot and Beetroot Spiralized Pasta, there’s something for everyone. Enjoy creamy dishes like Creamy Avocado Spinach Pasta or try spicy options like Spicy Lentil and Vegetable Pasta. These healthy recipes combine the best of vegetables with whole grains and flavorful sauces for a guilt-free meal that’s sure to please.