Simple Veggie Pasta

by Tracey

Veggie Pasta

This pasta speaks Spring.

It’s light, packed with veggies, and topped with fresh basil.  Plus, it’s quick to make for those busy nights.

Veggie Pasta

I’m a lover of pasta: it’s tasty and full of yummy carbs.

This pasta was created after trying out the Banza Chickpea Spaghetti noodles I bought from the store. The pasta’s brand caught my attention because it had 25 grams of protein, which is almost twice as much as the average spaghetti. These noodles are vegan and gluten-free and made with chickpea flour, and they taste as pasta should.

When making the pasta, I wasn’t in the mood for a thick sauce, so I sautéed some veggies and topped it with fresh lemon juice and basil. It was so yummy, and I knew I had to share the recipe here for you to try, and I hope you all love it too!

Until next time friends, Namaste. 

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Veggie Pasta

Simple Veggie Pasta

  • Author: Tracey Gene
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


This Simple Veggie Pasta is light, packed with veggies and topped with fresh basil.  Plus, its quick to make for those busy nights. 


  • 2 tbsp olive oil
  • 1 zucchini (sliced)
  • 1 cup baby broccoli, or broccolini
  • 2 garlic cloves (minced)
  • 1 shallot (chopped)
  • 1 cup cherry tomatoes
  • pinch of black pepper and salt (plus more to taste)
  • Juice of 1 lemon
  • 1/4 cup basil (chopped)

To Serve

  • Spaghetti Noodles – I used Banza Chickpea Pasta
  • Vegan Parmesan Cheese (optional)
  • Fresh Basil (chopped)
  • Olive Oil (optional)
  • Pinch of Red Pepper Flakes (optional)


  1. Bring a large pot of water to a boil (for cooking the pasta) and add 1 Tbsp olive oil and a generous pinch of salt. Cook pasta according to package instructions.
  2. Heat a large rimmed skillet over medium heat. Once hot, add oil, onion, zucchini, red tomatoes, and broccoli. Sautée for 5 minutes, and then add garlic and seasoning: a pinch of black pepper and salt. Stir and sauté for 5 -7 minutes, or until veggies are tender and tomatoes are bursting.
  3. Once pasta is cooked, add ¼ cup of the pasta water to the veggies and the juice of 1 lemon. Drain the pasta and add directly to the veggies and toss to combine.
  4. Season with additional black pepper, salt, red chili flakes, and fresh chopped basil.
  5. Serve immediately and top with extra lemon juice for acidity, red chili flakes for heat, and vegan parmesan cheese (optional) for extra flavor


Best when fresh, though leftovers will keep in the refrigerator for 2 days.

  • Category: Entree
  • Cuisine: Italian-Inspired

Keywords: vegan pasta, easy pasta meal, veggie pasta meals, simple veggie pasta, vegan

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Jake Petrosky March 19, 2018 - 4:31 PM

Wow, this makes me hungry. 😋

Tracey March 22, 2018 - 5:02 PM

This pasta is soo GOOD! 🙂


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