Holiday Market Vegan Pasta

I threw this together on a chilly December evening when I had no plan and a fridge full of vegetables that needed using. The kitchen smelled like garlic and tomato within minutes, and by the time I tossed in the spinach, I knew I had something special. It became my go-to whenever I want color, flavor, and zero fuss.

The first time I made this for friends, someone asked if I had ordered it from a restaurant. I laughed because I had been stirring it in my pajamas twenty minutes earlier. That night it became the dish I bring when I want to feed people something warm, bright, and a little unexpected.

Ingredients

• Rigatoni or penne: The ridges catch the sauce beautifully, and they hold up to all the vegetables without getting lost.
• Red onion: Sweeter and milder than yellow onion, it softens into the background and adds a gentle base.
• Garlic: Always fresh, never jarred, because those two cloves make the whole dish smell like home.
• Zucchini: Dice it small so it cooks quickly and blends into the medley without turning mushy.
• Red and yellow bell peppers: They add crunch, sweetness, and those holiday colors that make the plate look alive.
• Cherry tomatoes: Halved so they burst just a little in the pan and release their juices into the sauce.
• Baby spinach: Wilts in seconds and adds a soft green contrast without any bitterness.
• Artichoke hearts: Quartered from a jar or can, they bring a briny, tender bite that feels a little fancy.
• Sun-dried tomatoes: Sliced thin, they pack concentrated tomato flavor and a chewy texture that surprises every time.
• Extra-virgin olive oil: The base of the sauce, so use one you would happily dip bread into.
• Tomato paste: Two tablespoons deepen the color and give the sauce body without making it heavy.
• Dried oregano and basil: Classic Mediterranean herbs that bloom when they hit the hot oil.
• Chili flakes: Optional, but a pinch adds warmth without making it spicy.
• Lemon zest and juice: Brightens everything at the end and keeps the dish from feeling too rich.
• Toasted pine nuts: Crunchy, buttery, and worth the extra minute in a dry pan.
• Fresh basil: Torn at the last second so it stays green and fragrant on top.

Instructions

Boil the pasta:

Cook it in salted water until al dente, then save half a cup of that starchy water before draining. That water is liquid gold for bringing the sauce together.

Start the vegetables:

Heat olive oil in a large skillet and add the red onion first, letting it soften for two minutes until it smells sweet and turns translucent.

Build the base:

Toss in garlic, zucchini, and both bell peppers, stirring occasionally so everything cooks evenly. You want them tender but not limp.

Add the tomatoes and artichokes:

Stir in cherry tomatoes, artichoke hearts, and sun-dried tomatoes, letting them warm through and release their flavors into the pan.

Season it up:

Mix in tomato paste, oregano, basil, chili flakes, salt, and pepper, cooking for two minutes until the paste darkens and smells roasted.

Wilt the spinach:

Add the spinach and stir until it collapses into the vegetables, then finish with lemon zest and juice for brightness.

Toss with pasta:

Add the drained pasta to the skillet and toss everything together, adding reserved pasta water a splash at a time until the sauce clings to every piece.

Taste and adjust:

Check the seasoning and add more salt, pepper, or lemon if it needs a lift.

Serve it hot:

Plate it up and scatter toasted pine nuts, torn basil, and vegan parmesan over the top if you have it.

Save

One winter night, I made this for my sister who was convinced she didnt like vegan food. She ate two bowls and asked me to write down the recipe on a napkin. I still have a photo of that napkin stuck to my fridge, smudged with olive oil and tomato sauce.

How to Make It Your Own

I have swapped in roasted butternut squash when I had extra from another meal, and it added a sweet, caramelized note that felt perfect for fall. Mushrooms work too, especially if you sauté them separately first so they get crispy edges. If you want more protein, white beans or chickpeas stirred in at the end make it heartier without changing the flavor.

What to Serve It With

This pasta is filling on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil. Garlic bread or focaccia on the side never hurts, especially if you want something to soak up the extra sauce. A crisp white wine or sparkling water with a slice of lemon makes it feel like a small celebration.

Storage and Leftovers

Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently in a skillet with a splash of water or vegetable broth to bring the sauce back to life. The pasta soaks up some of the liquid as it sits, so it might need a little extra moisture when you warm it up.

• If youre meal prepping, cook the vegetables and sauce separately and toss with freshly cooked pasta each time.
• Freeze the sauce on its own for up to two months and pair it with pasta whenever you need a quick dinner.
• Top with fresh basil and pine nuts after reheating, not before storing, so they stay crisp and green.

Save

This dish has become my answer to what do I make when I want something colorful, comforting, and done in less than an hour. I hope it becomes that for you too.

Recipe FAQs

→ Can I use gluten-free pasta for this dish?

Yes, gluten-free rigatoni or penne works well as a substitute without compromising the texture and flavor.

→ What vegetables can I substitute if some aren't available?

Feel free to swap in seasonal veggies like kale, roasted squash, or mushrooms to maintain freshness and variety.

→ How do I achieve a silky sauce with this pasta?

Reserve some pasta cooking water and add it gradually while tossing the pasta with the sautéed vegetables and olive oil to create a smooth, cohesive sauce.

→ What garnishes complement the flavors best?

Toasted pine nuts, fresh basil leaves, and optional vegan parmesan add texture and enhance the Mediterranean profile.

→ Is this dish suitable for a quick weeknight meal?

Absolutely; with just 40 minutes total time, it's a simple yet flavorful option for busy evenings.