Italian Veggie Pasta Skillet! Pasta and veggies are a match made in heaven. What’s not to love about this low-fat comfort food dish? We can’t get enough!
This oil-free Italian Veggie Pasta Skillet is not only easy and delicious, but brimming with wholesome plant goodness. Onions, garlic, red bell peppers, tomatoes, and macaroni bathe in a deliciously tomato-based broth infused with all your favorite Italian herbs and spices. Perfect for a cozy weekday meal, and it’s ready in 40 minutes – Yay!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We love a great pasta skillet recipe. This one is exactly that, it is reminiscent of an American goulash. Yasmeen loved it. Dad did too! It’s easy to make and fun to eat.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: The flavor profile of this dish is an Italian seasoning infused macaroni with a light, thin tomatoey broth.
- Sauciness: You can control the sauce to pasta ratio by simply using less pasta if you want a little more sauciness, use 6 oz. Less sauciness use 8 oz.
- Cooked Pasta: Shake off any excess water and allow to drain for a few minutes, then shake the pasta again before adding to the bowl. Any lingering water that hangs onto the pasta will water down your sauce.
- Low-Fat Dish Expectations: This dish was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe. If you wish to make it more indulgent, add the Vegan Parmesan Cheese on individual servings. The vegan parm totally takes it over the top.
- Chili Powder: Chili powder is used just to add some depth of flavor. It is very subtle, and the undertones of the chili powder are not readily discernable.
- Pasta: You can use your favorite short cut pasta like elbows, ditalini, small shells, etc.
- Kidney Beans: Feel free to use your favorite bean in this dish.
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 can be frozen; however, it is best if served immediately after making or after refrigerating leftovers. Pasta does tend to get a little mushy after freezing.
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.
- Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Stock pot to cook the pasta
- Non-stick skillet
We certainly hope you give this deliciousness a try.Print
This oil-free Italian Veggie Pasta Skillet is not only easy and delicious, but brimming with wholesome plant goodness.
- 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 *
- 1 teaspoon sea salt (+/- to taste) *
- 1/8 teaspoon black pepper
- 6 to 8 oz. uncooked elbow macaroni *
Pasta Boil Instructions
- 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.
- Place the Spice/Herb Ingredients into a small bowl, whisk to incorporate, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions and red bell pepper, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for one minute.
- Add all the remaining Base Ingredients (except the baking soda and beans) and the Spice/Herb ingredients, stir well to incorporate then bring the mixture to a boil, then immediately lower to a simmer. Simmer for 5 minutes to allow the flavor to develop.
- Add the baking soda, stir for 30 seconds, then add the kidney beans and cooked pasta. Simmer for 3 minutes. Remove from the stove and allow to sit for 5 minutes to allow the flavors to infuse into the pasta. Serve and enjoy.
*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.
*Servings: 4 to 5
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