Garden Veggie Ragu Pasta! There’s nothing like a big pot of comforting pasta, and this light, refreshing, veggie-packed dish is making all your pasta dreams come true.
Bright, vibrant, and nourishing, this delicious oil-free Garden Veggie Ragu Pasta is rich in flavor featuring simple vegetables, aromatic herbs and spices, and savory tomato-base. Bringing all those amazing garden veggies together in a perfectly cozy and filling meal. It’s easy to make and the whole family will love it.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Garden Veggie Ragu Pasta! Perfectly delicious, hearty, and nutritious. This Garden Veggie Ragu will have the whole family raving and diving in for seconds. The flavors are complex, yet simple. We all loved it. Dad was raving about it for days.
Tips for Success:
- Food Processor Ingredients – “Rough chop”: The reason you are giving these ingredients a rough chop rather than putting them in the food processor whole is to not over-process the ingredients into mush. The desired end result is very finely minced ingredients. Giving them a rough chop first allows the ingredients to process evenly.
- Sautéed Minced Veggies: Make sure you sauté the minced veggies until perfectly tender. You want to evaporate as much liquid from the minced veggies as possible. They will cook, get tender, then blend into the sauce creating great flavor.
- Adding the Pasta: Before you add the pasta, make sure the minced veggies have reached a very tender stage as indicated above. Taste a tablespoon of the sauce to ensure the minced veggies are not crunchy. You do not want to add the pasta until the veggies are perfectly tender.
- Allow the Flavors to Marry: Allow the dish to sit for 5 minutes to allow the flavors to marry. The flavor continues to develop as the dish starts to cool down slightly, so it is important to let the dish sit. This also allows the pasta to absorb some of the sauce.
- Cooking Pasta: Do not overcook the pasta. Cook it to slightly before the al dente stage. The pasta will cook slightly more in the sauce and will continue to cook as it sits. This will help prevent mushy pasta. If unsure, then cook the pasta to the al dente stage. Al dente is Italian for “to the tooth” which is where pasta tastes and feels the best. It’s very slightly chewy and holds its shape well when tossed with sauce.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish freezes well but is best served immediately after making. If frozen, for best results, thaw overnight in the refrigerator before reheating. Pasta does tend to get slightly mushy when frozen, then thawed.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
Kitchen Products Used:
- Large enamel/ceramic lined skillet or similar non-stick skillet. We like this Ceramic/Enamel Lined Cast Iron Skillet with a tight-fitting lid
- Food Processor. We like this 14-Cup Food Processor
We certainly hope you give this deliciousness a try.
If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Garden Veggie Ragu Pasta
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes (+Rest Time)
- Yield: 4-5 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Bright, vibrant, and nourishing, this delicious oil-free Garden Veggie Ragu Pasta is rich in simple, wholesome, feel-good ingredients.
Food Processor Ingredients:
- 1 medium yellow onion, rough chop
- 1 celery rib, rough chop
- 1 carrot, rough chop
- ½ red bell pepper, rough chop
- 1 medium zucchini, sliced into half-moons
- 1 Tablespoon minced garlic
- 1 cup low-sodium vegetable broth *
- 1 cup water
- 1 – [ 14 oz. can ] petite diced tomatoes
- ¼ cup nutritional yeast
- 1 teaspoon white miso *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried parsley
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon Italian Seasoning
- ¼ to 1 teaspoon sea salt *
- ¼ teaspoon black pepper
- Pinch to ¼ teaspoon red pepper flakes (optional)
- 1 – [ 15 oz. can ] cannellini beans, drained and rinsed (divided)
- 12 oz. GF ziti pasta (or pasta of choice)
- Freshly chopped parsley
- Fill a large 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 slightly before al dente, drain, rinse well to remove excess starches, shake well, set aside.
- Place the Spice/Herb Ingredients (except the red pepper flakes) into a small bowl, mix well, set aside.
- Place the Food Processor Ingredients into the food processor and pulse off and on until the veggies are finely minced.
- Place the minced veggies and sliced zucchini into a large ceramic/enamel lined skillet (or similarly large nonstick skillet), sauté over medium-high heat for 10 minutes or until the veggies are tender and the moisture from the minced veggies has evaporated.
- Add the minced garlic, sauté for 30 seconds, then add all the remaining Skillet Ingredients and the Spice/Herb Mix, stir well to combine, scraping the bottom of the skillet to make sure you are pulling up any veggies that may have stuck to the bottom of the skillet.
- Bring to a boil, then immediately lower to a simmer. Simmer for 10 minutes.
- Take 1/3 cup of the cannellini beans and place them into a small bowl and mash them really well to create a paste, then add the cannellini paste into the skillet mixture, stir well to incorporate and to thicken the sauce. Simmer for 4 minutes.
- Add the remaining can of cannellini beans and cooked pasta to the skillet, stir well to combine. Simmer for several minutes to heat through, then remove from the stove, sprinkle with red pepper flakes (optional), and allow to sit for 5 minutes to allow the flavors to marry and the pasta to absorb some of the sauce.
- Serve topped with freshly chopped parsley.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 5
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The only problem with this recipe is it is so darn good you might be tempted to over eat! Another home run-thanks.
Hi there Colleen 🙂
Yaaaayyy! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your awesome review with us. We appreciate you taking the time to write.
-Ameera and Robin 🙂
This dish was delicious! Lots of flavor! Even my hubby liked it and he’s a very picky eater!
Hi there Char 🙂
YAYYYY!!! We are so happy that you and your hubby enjoyed this recipe! Thank you for sharing your awesome review of this recipe!
-Ameera and Robin
Another delicious recipe. I made it exactly as written – so full of flavor!
Hi there Donna,
YAYYY!!! We are thrilled that you enjoyed this recipe. Thank you for the great review.
-Ameera and Robin