Quick Red Sauce Pasta with Vegetables
You can whip up this Quick Red Sauce Pasta with Vegetables in 30 minutes! Made in one pan with a delicious and creamy tomato sauce, it’s perfect to make when you need a quick yet satisfying dinner.
Be sure to try my Bruschetta Pasta and Pasta Al Pesto recipes next!
This red sauce pasta, as well as my creamy broccoli pasta, are delicious spiral pasta recipes you can make quickly for dinner.
Made with kitchen staple ingredients, 4 basic vegetables and canned diced tomatoes, this comforting pasta is simple to make and full of flavor.
You’ll also find spirals in my tomato pasta soup!
It’s made in one skillet, yes, even the pasta is cooked in the skillet by allowing it to gently boil in the vegetable broth until it’s al dente!
This means the entire dish is made in the one pan, no need to blend the red sauce separately as it’s create within the skillet.
Add this red sauce pasta with veggies to your weekly rotation as a quick go-to meal for those busier days. It’s warm, comforting and absolutely delicious.
A basic pasta dish doesn’t have to be lackluster. Including some healthy vegetables, canned tomatoes, spices and veggie broth will add both texture and flavor.
Why You Will Love This Recipe
- Quick and easy to make.
- Cooks in one skillet.
- Great weekday dinner for the family.
- Creamy and soft.
- Made with staple kitchen ingredients
Ingredient Notes & Substitutions
- Onion: Use either red or brown onion. I find the red/purple variety adds more flavor.
- Carrot: Substitute with more zucchini or yellow squash, parsnip or pumpkin.
- Zucchini: Substitute with more carrots or yellow squash, eggplant, sweet potato or pumpkin.
- Bell pepper – Is also known as capsicum. Substitute with broccoli, cauliflower or green beans.
- Canned diced tomatoes: Substitute with canned crushed tomatoes.
- Tomato paste: Substitute with ketchup/tomato sauce or passata sauce/strained tomatoes using the same quantity.
- Curry powder: Although only 1/2 teaspoon is used, it adds a substantial amount of delicious flavor and a hint of spice. Leave it out if preferred.
- Rotini: Also known as spiral pasta. Substitute with fusilli, penne or any short-shaped pasta you have on hand. Make it gluten-free by using gluten-free rotini/spiral pasta.
- Vegetable broth: Also known as vegetable stock. Can be substituted with beef or chicken broth/stock.
Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a large deep skillet, heat oil over medium-high heat. Add diced onion and sauté for 2 minutes, stirring constantly.
Step two: Add all chopped vegetables and sauté for 5 minutes, stirring occasionally.
Step three: Pour in canned tomatoes, tomato paste, curry powder and season with salt and pepper to taste. Mix through the veggies until combined.
Step four: Add pasta and stir through veggies.
Step five: Pour in vegetable broth, cover with the lid and bring to a boil over high heat, stirring occasionally.
Step six: Once boiling, reduce heat to medium until you have a gentle boil. Continue to gently boil for 7-8 minutes with the lid on and remove it to stir occasionally, until pasta is al dente (tender yet slightly firm to the tooth).
Step seven: Serve immediately with shaved parmesan cheese or your favorite cheese on top. Enjoy!
Expert Tips
- Chop the vegetables small so they don’t take too long to cook.
- Cooking the pasta with the lid on allows it to cook faster.
- Don’t vigorously mix the pasta as it’s bubbling in the broth, only stir occasionally to prevent it from sticking to the bottom of the pan. If you over-mix your pasta, it can break up and turn mushy.
- Cook pasta to al dente, there will still be some liquid remaining, depending on what type of pasta you choose and that’s ok, it will be extra creamy!
Serving Suggestions
This veggie pasta is a satisfying meal alone but served with garlic bread, even tastier!
Any variety of toasted bread will work here though such as toasted slices of baguette, crostini or a quick garlic flatbread.
You can even top the toast with pesto or a bruschetta style topping.
Troubleshooting
Storage Instructions
Store leftovers in an airtight container, refrigerated, for 3-4 days.
Re-heat leftovers in a skillet with extra vegetable broth over medium-high heat, stirring occasionally until it’s heated through. Keep in mind the pasta won’t be as fresh or firm as when it’s first cooked. Expect a slightly mushy texture as you re-heat. It’s still delicious though!
Alternatively, reheat leftovers in the microwave with some extra broth until heated through. The extra broth is to get it moist and creamy again. Mix it through the pasta with your fork or a spatula.
Recipe FAQ’s
Yes! Add pre-cooked shredded or chunky pieces of chicken, beef or salmon.
Yes! I’ve made this 2-3 hours ahead of time by cooking it per the recipe instructions and keeping it in the pan with the heat off and the lid on. When you’re ready to heat it up again, do so over low-medium heat while mixing it and adding some extra veggie stock to keep it creamy.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Quick Red Sauce Pasta with Vegetables
Ingredients
- 1/2 Tbsp olive oil, or any vegetable oil/butter
- 1 medium red onion, peeled and diced
- 1 small carrot, trimmed and roughly chopped
- 1 small zucchini, trimmed and roughly chopped
- Half small bell pepper/capsicum, green or red
- 14 oz (400g/14oz) canned diced tomatoes, in juice
- 2 Tbsp tomato paste
- 1/2 tsp curry powder
- Salt & pepper, to taste
- 12 oz (450g/16oz) rotini/spiral pasta, see note one
- 3 cups vegetable broth
- Shaved parmesan cheese, to serve
Instructions
- In a large deep skillet, heat oil over medium-high heat.
- Add diced onion and sauté for 2 minutes, stirring constantly.
- Add all chopped vegetables and sauté for 5 minutes, stirring occasionally.
- Pour in canned tomatoes, tomato paste, curry powder and season with salt and pepper to taste. Mix through the veggies until combined.
- Add pasta and stir through veggies.
- Pour in vegetable broth, cover with lid and bring to a boil over high heat, stirring occasionally.
- Once boiling, reduce heat to medium until you have a gentle boil.
- Continue to gently boil for 7-8 minutes with the lid on and remove it to stir occasionally, until pasta is al dente (tender yet slightly firm to the tooth).
- Serve immediately with shaved parmesan cheese or your favorite cheese on top. Enjoy!
Notes
- Note one – Make it Gluten-Free: By using gluten-free spiral pasta.
- Store leftovers in an airtight container, refrigerated, for 3-4 days.
- For reheating, use a skillet on medium-high heat with additional vegetable broth, or microwave with a supplementary amount of broth. Note: Pasta texture may change upon reheating but will retain flavor.