Italian Veggie Pasta Skillet
Ingredients
- 1 medium yellow onion
fine dice
- 1 red bell pepper
fine dice
- 2 Tablespoons minced garlic
- 1 Tablespoon tomato paste
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 2 cups low-sodium vegetable broth *
- 1 cup water
- ¼ cup nutritional yeast
- 2 teaspoons distilled white vinegar
- 1 teaspoon pure maple syrup
- ¼ teaspoon baking soda
- 1 – [ 15 oz. can ] kidney beans
drained and rinsed *
- 2 Tablespoons dried minced onions
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon chili powder *
- +/- to taste1 teaspoon sea salt *
- 1/8 teaspoon black pepper
- 6 to 8 oz. uncooked elbow macaroni *
Directions
- 1
Fill a medium stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside until ready to use.
- 2
Place the Spice/Herb Ingredients into a small bowl, whisk to incorporate, set aside.
Italian Veggie Pasta Skillet
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About this Recipe
Looking for an incredibly easy, deeply satisfying, and wholesome meal that comes together in a single skillet? This Italian Veggie Pasta Skillet is your answer, packed with authentic flavors and brimming with plant goodness.
What makes this dish a weeknight hero is its clever combination of pantry staples and fresh vegetables, all cooked together to create a rich, savory sauce. This recipe is designed to be completely oil-free, allowing the natural flavors of the tomatoes, herbs, and aromatic vegetables to shine through. The inclusion of nutritional yeast and a touch of baking soda is key to building that craveable depth and velvety texture without dairy.
You can expect a comforting bowl of tender elbow macaroni enveloped in a rustic, savory tomato-based sauce. Each bite offers a medley of soft, diced yellow onions and red bell peppers, hearty kidney beans, and the aromatic warmth of classic Italian herbs like oregano and basil. There's a subtle tang from the distilled white vinegar and a hint of sweetness from the pure maple syrup, all balanced beautifully. It’s a meal that feels both substantial and fresh, leaving you feeling nourished and truly satisfied.
Feel free to experiment with the vegetables; while bell pepper and onion form a great aromatic base, you could also incorporate other quick-cooking vegetables if desired. If you don't have kidney beans on hand, another firm canned bean like cannellini would make a suitable swap. Adjust the chili powder to your preference for a gentle warmth or a bit more kick.
This hearty skillet pasta is perfect for busy weeknights or a comforting family dinner, delightful on its own or served alongside a simple green salad.