Very Veggie Pasta

Two heaping bowls of pasta paired with wine.


Is there seriously anything better than a heaping bowl of pasta?! I don’t think so.

This Very Veggie Pasta is just what you need when your body is looking for a dose of pasta goodness! It will leave you feeling full & happy. Can’t complain when you can load up on veggies with a big glass of wine! Trust me, it’s going to feel good prepping all the veggies knowing you’re about to make your insides very happy. Pour yourself a glass, push play on your favorite playlist and let’s get our veggies chopped!

The story behind the Very Veggie Pasta name

This pasta recipe has had many names! I first whipped it up on my husband’s birthday a few waves of covid ago (damn – what wave are we even on anymore?? life is nuts). We both really liked eating it, so it was added to our regular recipe rotation and deemed Shane’s Birthday Pasta. It was originally made with penne noodles but after a while, I started using spaghetti noodles to switch things up. Shane renamed it the Many Veggie Spaghetti, which stuck cause it was catchy! When I took my photos for the blog I decided to abandon the spaghetti noodles and once again change the name. I present to you the Very Veggie Pasta! I landed on this name because it’s descriptive of what you are going to get; pasta with lots of veg! Use any pasta you like & call it whatever you want!!

Two heaping bowls of very veggie pasta topped with vegan parmesan and basil.

This recipe is super easy to modify. We only recently started liking mushrooms so I get it for those of you who are a hell no on the mushrooms. Leave them out or replace them with something else entirely! If you don’t like your food spicy reduce or eliminate the crushed red pepper & jalapeño. The wine helps give the sauce a bold flavor but you can certainly skip it if you aren’t a fan of cooking with wine or don’t have any on hand (that kind of liquid gold doesn’t hang around long here).

Cheers to adulting & eating our veggies (with wine)! If you give this recipe a try I’d love to know! Drop some love in the comments below or share the recipe with a friend!

Heaping bowls of very veggie pasta with vegan parmesan and basil.

Very Veggie Pasta

This pasta is chunky, spicy & very veggie forward. Get your veggies in while drinking a glass of vino! Balance is key right?!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Steph


  • 1 tablespoon extra virgin olive oil (or your preferred oil)
  • 1 medium yellow onion (about 1 cup) finely chopped
  • 4 cloves garlic minced
  • 2 jalapeños (with seeds if you want a little more heat) finely chopped
  • 1 medium green pepper finely chopped
  • 1 medium orange pepper finely chopped
  • 2 small carrots finely diced
  • 1 small zucchini finely diced
  • 1/2 cup white mushrooms finely chopped
  • 1 (28 ounce) can fire roasted tomatoes
  • 1 (13 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup red wine of choice (whatever is on sale at the liquor store)
  • 1 cup fresh basil finely chopped
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons crushed red pepper (more or less depending on your spice preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 bay leaves
  • salt & pepper (to taste)
  • 1 package of your favourite pasta


  • Heat a large pot or pan over medium high heat. When hot add oil followed by onion. Cook 3 – 4 minutes until onions are soft and translucent.
  • Add garlic & jalapeño to pan and cook an additional 2 minutes until fragrant.
  • Add green & orange pepper and carrots. Continue cooking on medium high stirring occasionally for 4 – 5 minutes until carrots soften a little bit. Reduce heat to medium, add zucchini and mushrooms and cook an additional 2 – 3 minutes until mushrooms have slightly browned.
  • Add fire-roasted tomatoes, tomato sauce & tomato paste. Stir cooking on medium for 4 – 5 minutes.
  • Add wine and stir to combine. Cook an additional 2 – 3 minutes.
  • Add half of the chopped basil, Italian seasoning, crushed red pepper, garlic powder, onion powder, salt & pepper and bay leaves. Stir to combine. Simmer on medium low heat for 20 minutes. Stirring occasionally. While pasta sauce simmers cook your favourite pasta according to package instructions while you sip on the red wine you've already had to open. May as well right?!
  • Remove pasta sauce from heat and remove bay leaves. Add remaining fresh basil. Stir to combine.
  • Plate pasta and top with desired amount of sauce. Sprinkle with vegan parmesan & there you have it!!


  • Stores well in the fridge for leftovers!
  • Cooking with wine not your thing? No worries, skip the wine!
  • Feel free to modify for veggies you prefer or have kicking around in the fridge!


  1. Oh this one is going on the shopping list this week. Looks so yummy with all those flavours in there. Yes! to pasta. Tsk for the recipe.

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