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Veggie Pasta


  • 2 tbsp olive oil
  • 1 medium yellow onion, roughly chopped
  • 2-3 garlic cloves, minced
  • 2 small zucchini, chopped
  • 4 oz. cremini mushrooms, sliced
  • 28 oz. can diced tomatoes, with liquid (preferably organic)
  • 1 tsp oregano
  • 1 bay leaf
  • 2 tsp sea salt (or to taste)
  • 3-4 fresh basil leaves
  • 3 cups water (or vegetable or chicken stock)


  • Saute the onion and garlic in olive oil in a large pot over low-medium heat.
  • Add the zucchini and mushrooms and continue to cook on low heat.
  • Add the fresh basil (chopped). 
  • Add the tomatoes and other spices.
  • Let this sauce cook for about 5 - 10 minutes, until the veggies are softened a bit.
  • Add the water (or stock if using) and bring it back to a boil. Then, add the pasta, broken in half.
  • Cook for about 10 minutes, until the liquid is absorbed and the pasta is done.