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Serving Italian Veggie Pasta Skillet

Italian Veggie Pasta Skillet

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes (+Rest Time)
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Diet: Vegan


This oil-free Italian Veggie Pasta Skillet is not only easy and delicious, but brimming with wholesome plant goodness.



 Base 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 *

Spice/Herb Ingredients:

  • 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 

Other Ingredients

  • 6 to 8 oz. uncooked elbow macaroni *


Pasta Boil Instructions

  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.


  1. Place the Spice/Herb Ingredients into a small bowl, whisk to incorporate, set aside.
  2. 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.
  3. 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.
  4. 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