Easy Summer Vegetable Pasta recipe

This simple summer pasta with vegetables is a healthy and colourful dish the whole family will enjoy.

Perfect for busy weeknights, it uses fresh ingredients and makes getting kids to eat veggies a whole lot easier!

Easy Pasta with Vegetables – Healthy, Family-Friendly & Full of Flavor

Some days, getting kids to eat veggies feels like an impossible mission.

But pasta? That always goes down well! That’s how this colorful, comforting veggie pasta came to life.

I had just one zucchini, a carrot, and a can of tomatoes in the kitchen, and no idea what to cook.

I threw everything into one pan and hoped for the best.

My family loved it so much I barely managed to save one plate for the photo.

It’s now one of our go-to recipes—easy, healthy, and full of flavor.

Ingredients for a Flavorful and Easy Summer Vegetable Pasta

For the Vegetable Sauce:

• 30 g olive oil (≈ 3 tablespoons) : To sauté the veggies and bring out their flavor.
• 1 garlic clove : Minced or crushed for aromatic depth.
• 50 g onion (about 1 medium onion), sliced : Cooked until soft and translucent.
• 50 g celery, finely chopped : Adds a light crunch and earthy base.
• 50 g carrots, grated : Sweetens and softens during cooking.
• 50 g zucchini, grated : Blends into the sauce for added texture.
• 400 g crushed tomatoes (fresh or canned) : A rich base for your sauce.
• 1 tbsp tomato paste : Deepens the color and intensifies flavor.
• 100 ml water : Loosens the sauce just enough.
• 1 tsp salt, ¼ tsp black pepper, ¼ tsp ground coriander : Season to taste.
• 5 fresh basil leaves, chopped (+ extra for garnish) : Brings freshness and fragrance.

For the Pasta:

• 1 liter water + ½ tsp salt : To boil the pasta.
• 320 g pasta : Penne, shells, fusilli—any shape that holds sauce well.

How to Make This Easy and Delicious Vegetable Pasta Step by Step

Make the Sauce:

1. Heat the olive oil in a heavy-bottomed pot over medium heat.
2. Add the sliced onion and sauté until translucent.
3. Stir in garlic, celery, grated carrots, and zucchini. Cook for 5 minutes, stirring often.
4. Add crushed tomatoes (blend them if you prefer a smooth sauce).
5. Mix in tomato paste, water, salt, pepper, coriander, and chopped basil.
6. Let the sauce simmer gently, uncovered, for 15–20 minutes until thick and the vegetables are tender.

Cook the Pasta:

1. Bring 1 liter of water to a boil in a separate pot.
2. Add salt and pasta. Cook according to package instructions or until al dente.
3. Drain the pasta and immediately add it to the vegetable sauce.

Finish and Serve:

1. Toss the pasta with the sauce until well coated.
2. Serve hot, garnished with fresh basil and optionally grated vegan or dairy parmesan.

Tips, Tricks & Tasty Variations for Your Vegetable Pasta

– Smooth or chunky? Blend the sauce before adding pasta if your family prefers a smoother texture.

– Spice it up: Add a pinch of chili flakes for a bit of heat.

– Add protein: Toss in cooked chickpeas or grilled tofu for a vegan protein boost.

– Meal prep: Make the sauce ahead and store in the fridge for up to 2 days.

FAQ – Your Questions Answered

– What type of pasta works best? Any shape that holds onto sauce—shells, penne, fusilli, farfalle. Whole wheat or gluten-free options also work well.

– Can I make this ahead of time? Yes! Prepare the sauce ahead and refrigerate it. Just reheat and toss with freshly cooked pasta when ready to serve.

– Is this recipe vegan? Yes—just skip the cheese garnish or use a plant-based alternative like nutritional yeast or vegan parmesan.

Other tasty pasta dishes

• creamy smoked salmon pasta
• Creamy truffle mushroom tagliatelle pasta
• Easy Pasta Salad with Pesto, Cherry Tomatoes & Mozzarella
• One pot creamy tomato beef pasta