Ingredients
Pasta
- 12 ounces penne (or pasta noodle of choice, gluten free if desired)
Sautéed Vegetables
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 red bell pepper, seeded and diced (or color of choice)
- 1 small zucchini, diced
- 1 1/2 cups diced eggplant (about 1/2 of an average sized eggplant)
Tomato Sauce
- 1 can (28 oz) crushed tomatoes
- 1/2 cup low-sodium vegetable broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 teaspoons dried basil
- 1 tablespoon balsamic vinegar
To Garnish
- Torn fresh basil
- Sprinkle of vegan parmesan cheese
Instructions
- Cook Pasta: Cook the pasta according to package directions in well-salted water until al dente. Drain and set aside.
- Sauté Aromatics: While pasta cooks, heat olive oil in a large skillet or pan over medium heat. Add diced onion, peeled and diced carrot, and minced garlic. Sauté for 5 to 7 minutes until they start to soften and become fragrant.
- Add Vegetables: Incorporate diced red bell pepper, zucchini, and eggplant into the skillet. Continue sautéing for another 5 to 7 minutes until the vegetables are tender and slightly caramelized.
- Prepare Sauce: Pour in the crushed tomatoes and low-sodium vegetable broth. Add salt, pepper, dried basil, and balsamic vinegar. Stir everything together to combine uniformly.
- Simmer Sauce: Reduce heat to low and let the sauce simmer gently for 20 minutes, stirring occasionally to meld flavors and thicken the sauce.
- Serve: Spoon the vegetable tomato sauce over the cooked pasta. Garnish with torn fresh basil leaves and a sprinkle of vegan parmesan cheese for added flavor and presentation.
Notes
- Fresh tomatoes can be cooked down instead of using canned for a fresher flavor.
- Feel free to use your favorite vegetables; summer veggies like sweet corn, green beans, yellow squash, or green peas work well.
- If you don’t want pasta, the sauce pairs beautifully with rice, baked potatoes, zoodles, or polenta.
- Add white beans, chickpeas, or pan-fried tofu to increase protein and bulk up the dish.
- For an oil-free diet, use ¼ cup vegetable broth or water in place of olive oil for sautéing.
- Gluten-free noodles can be used to accommodate gluten sensitivities.
- Leftovers store well in the fridge for 4 to 5 days, making this great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
