Here’s your weekly reminder that not all meals need to be a huge production. Sometimes when you just toss what you have on hand into a pot or a skillet, you get really great results. I usually follow a rough template for these types of meals, but I love to experiment with what ingredients get plugged into the template. This Quick Veggie Pasta is my recent favorite “whatever goes” recipe, and you can easily add meat or make it vegan with one ingredient swap, so it’s very flexible!
Why I Love This Vegetable Pasta
This is my favorite type of fast, easy, satisfying meal. It’s so flexible that you really don’t even need to measure. You can use any type of pasta, any type of vegetable, and you can even play around with the seasonings. It’s simple, it’s good, and it doesn’t take a lot of mental energy to make. 🙂
Pasta Options
You can literally use any type of pasta for this recipe and in any amount. Long pasta, short pasta, even tiny pasta like couscous or orzo. This is great because I rarely use a full box of pasta at once, so I always have small amounts of random pasta hanging out in my pantry that needs to be used.
And while this next tip will make purists clutch their pearls, I suggest breaking long pasta in half before cooking. This makes it easier to stir chunky objects (like vegetables) into the pasta. You’ll actually be able to mix them together in instead of the vegetables getting all pushed to the outside of the skillet with a clump of pasta in the center.
Vegatble Options
Just as with the type of pasta, you can use virtually any vegetable here! I’ve even made this with frozen mixed vegetables and enjoyed it quite a bit. And not only is the type of vegetable flexible, but the amount is as well. Use more, less, or however much you want. The vegetables I used today are grape tomatoes, mushrooms, and spinach, but here are some other great options:
- kale
- peas
- corn
- avocado (will give the pasta a nice creamy effect)
- edamame
- broccoli
- carrots
- zucchini
- bell pepper
- green beans
- onion (red, yellow, green)
The trick to swapping out the vegetables is to add them to the skillet in order of hardest to softest. A hard vegetable, like carrot, that will take longer to soften should go in the skillet first so it has time to cook, whereas a soft vegetable, like spinach, should be added last so it doesn’t overcook.
What is Nutritional Yeast?
Nutritional yeast is a deactivated form of Saccharomyces cerevisiae and is commonly used as a nutrient-dense seasoning for food. It has a yellow color has a light, flakey texture that mixes well into sauces, and a savory almost cheesy flavor. The nutritional yeast is the star of the show for this pasta dish because it really adds depth to the flavor and tons of umami.
You can usually find nutritional yeast in the grocery store near other non-refrigerated health foods. Some common brands that you’re likely to find in major grocery stores are Bragg’s and Bob’s Red Mill, but I’ve seen several stores selling it under their own name brand as well, like Trader Joes’ and Kroger.
Want to see some other ways to use nutritional yeast? Check out our nutritional yeast archives.
Love fast pasta dishes? Check out the rest of our Quick Pasta Recipes!
Quick Veggie Pasta
4.84 from 12 votes Use up your leftover odds and ends in the kitchen because «anything goes» with this Quick Veggie Pasta! Make it vegetarian or vegan! Author: Beth – Budget Bytes
Servings 4 Cook 15 minutes minsTotal 25 minutes mins
Ingredients
- 1/2 lb. linguine ($0.50)
- 4 oz. mushrooms ($0.75)
- 1 cup grape tomatoes ($1.25)
- 1 Tbsp cooking oil ($0.04)
- 4 oz. fresh spinach ($0.50)
- 1 Tbsp butter* ($0.09)
- 1/4 tsp garlic powder ($0.02)
- 2 Tbsp nutritional yeast ($0.42)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
Instructions
- Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7 minutes). Reserve a 1/2 cup of the pasta water, then drain the pasta in a colander.
- While waiting for the water to boil, slice the mushrooms and cut the tomatoes in half.
- Heat the cooking oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt to the skillet and sauté until they have released all of their moisture and water is no longer pooling on the bottom of the skillet (about 5-7 minutes).
- Add the tomatoes and sauté for about two minutes more, or just until they’re heated through (they’ll continue to cook more after other ingredients are added). Add the spinach and sauté just until wilted.
- Finally, add the cooked and drained pasta to the skillet along with the butter. Toss until everything is coated in melted butter. Turn the heat off.
- Season with garlic powder, nutritional yeast, salt, and pepper, then toss to coat. Give the pasta a taste and adjust the seasonings to your liking. If the pasta gets too dry as you’re tossing with the seasoning, just add a splash of the reserved pasta water. Serve immediately and enjoy.
Notes
*Swap with a vegan butter to make this recipe vegan.
Nutrition
Serving: 1
servingCalories: 301
kcalCarbohydrates: 48
gProtein: 11
gFat: 8
gSodium: 200
mgFiber: 4
g Read our full nutrition disclaimer here.
Video
How to Make Quick Veggie Pasta – Step by Step Photos
Start with your pasta first because the rest of the dish will probably be done cooking by the time the pasta boils and drains. I used a ½ lb. linguine for this recipe, but you can use whatever type you’d like. Bring a pot of water to a boil, then add the pasta, and continue to boil until tender (about 7 minutes). Reserve about a 1/2 cup of the pasta water, then drain in a colander.
While waiting for the pasta water to boil, slice or dice up any vegetables you may be using. I’m using up my leftover mushrooms and tomatoes, so I had 4oz. mushrooms to slice and about one cup of grape tomatoes to slice in half.
Heat a tablespoon of cooking oil in a large skillet over medium. Once hot, add the mushrooms and a pinch of salt. Sauté until the mushrooms have released all their moisture and water is no longer pooling on the bottom of the skillet (5-7 minutes).
Add the tomatoes and sauté just for a couple of minutes more. They’ll continue cooking as you add more ingredients, so they don’t need to be cooked down too far here.
Finally, add the fresh spinach and sauté for a minute or so more, or just until it wilts.
Add the cooked and drained pasta to the skillet along with 1 Tbsp butter. Toss until the butter melts and everything is coated in butter.
Turn the heat off, then season the veggie pasta with 2 Tbsp nutritional yeast, ¼ tsp garlic powder, about ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss until the seasoning is evenly coating everything. If the pasta gets dry, just add a splash of the reserved pasta water.
Make sure to give the veggie pasta one final taste and adjust the seasonings to your liking. You can even try adding other herbs and spices! Crushed red pepper is another favorite add-in of mine.
