Summer Harvest Vegan Pasta

Summer Harvest Vegan Pasta

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Entree, Main dish
  • Method: Stove top
  • Cuisine: Vegan
  • Diet: Vegan


Savor the flavors of summer with this simple summer harvest vegan pasta that is super simple and can be made in just about 30 minutes.


  • 1 tablespoon olive oil
  • 3 cloves garlic,
  • 1 medium zucchini (~10 oz.), sliced
  • 1 orange bell pepper, chopped
  • 45 tomatoes, chopped (~8 ounces total)
  • 8 ounces pasta sauce
  • 1 teaspoon dried or chopped fresh oregano
  • 1 tablespoon chopped fresh basil leaves
  • Dash of red pepper flakes
  • 2 cups fresh baby spinach leaves
  • 1 cup cooked white beans
  • Salt and ground black pepper, to taste
  • 4 servings vegan whole wheat pasta (I used shells)
  • Nutritional yeast for serving


  1. In a medium saucepan, add water and cook pasta according to package directions.
  2. Heat olive oil in a deep skillet over medium-high heat.
  3. Add garlic and saute for one minute. Add the zucchini and pepper. Cook for 5-7 minutes or until zucchini starts to soften. Stir in the tomatoes and cook another 2 minutes.
  4. Add in the tomato sauce, oregano, basil, and red pepper flakes. Bring to a simmer and stir in the spinach and white beans. Cook until spinach is wilted and beans are heated through, about 3-4 minutes.
  5. To serve, toss pasta and sauce together. Sprinkle with nutritional yeast.