Veggies make up the largest percentage of our diet here at home, so I usually base the meals I make around the veggies I am in the mood for. I absolutely love how colorful vegetables perk up a meal and make it just as appetizing to the eyes as it is to the taste buds. One of my favorite ways to celebrate vegetables is in a simple soup so that their true flavor profile can be enjoyed as-is.

But sometimes I’m simply in the mood for pasta! A few years ago (before we were vegan), my husband would never eat pasta with vegetables mixed in it. He would stare at it and ask “Where’s the sausage?” before taking one single bite. I grew up eating veggie pasta sauce, he hated it. So For awhile I made two different sauces. Then, when we went vegan, I added fake meats to the mix and he enjoyed them for awhile – until our diet got cleaner and his belly started feeling bad after a fake meat meal.

Nowadays we stick to veggie pasta because it fills us up and makes us feel good – and hubby never complains about it. In fact, he loves his veggie pasta nowadays! It’s amazing how taste buds and outlooks change throughout the years.

I remember when he used to swear to me that he would never eat pasta sauce with a piece of broccoli in it, and now he asks for broccoli any time I make a marinara sauce. Actually, he likes broccoli in all my sauces. He even asked me to try adding it to my white bean gravy… no thanks! Gravy should be put OVER broccoli

Anyway, this vegan veggie penne pasta takes mere minutes to create and bursts with flavor. It’s also great as leftovers the next day, especially when baked with a little fake cheese on top! I hope you enjoy it:


Vegan Veggie Penne Pasta


  • 1 package penne pasta, whole wheat or gluten free (We like Ancient Harvest Quinoa Pasta)
  • 2 cups veggie broth
  • ¼ medium sweet red onion, diced
  • 2 cloves garlic, minced
  • 1 8-ounce can organic tomato paste
  • 3 fresh roma tomatoes, diced
  • 1 portobella mushroom or 1 cup buttons, diced
  • 1 head broccoli, diced
  • 1 pound of baby spinach, chopped
  • ½ medium red bell pepper, diced
  • 1 medium carrot, shredded


While you wait for a pot of water to boil for your pasta, put 1 cup of the veggie broth, onions, and garlic in a sauce pan over medium heat and let the veggies soften.

Once the onion is soft and golden brown, add the tomato paste and the other cup of veggie broth to the saucepan and simmer on low heat for about five minutes.

Add all of the vegetables to the sauce and let simmer another ten minutes or until the broccoli is nice and tender.

While the veggie sauce simmers, cook your pasta according to package directions and strain and then transfer to a large serving pot. Cover with a top.

Once the sauce if ready, toss it with your pasta and serve with a nice big salad!

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