Vegetable Pasta Recipe with Wine Sauce
Seasonal vegetables get front row attention in this vegetable pasta recipe with wine sauce. A versatile, vegetarian weeknight meal in 30 minutes with grilled or roasted veggies that you can make ahead.
If you’re looking for a meatless meal, this is a good one to try. It’s rich and substantial and totally flexible to what you have on hand.
It’s best to use vegetables that grill or roast well together at the same time. Red onions, peppers, mushrooms, zucchini, asparagus and eggplant are my favorites.
My preference is to grill the veggies in a grill basket. It’s quicker than roasting. If you don’t have a grill basket, you can cut your vegetables into larger pieces, grill them and chop them up after. Roasting the veggies is fine too. Especially in the colder seasons. Instructions for both methods are in the recipe.
I use a quick and easy white wine sauce from Epicurious in this vegetable pasta recipe. The butter and Parmesan make it pretty rich, but you can cut those down if you like or eliminate the Parmesan in the dish and let people add their own.
Tailor To Your Taste
- Vegetables: Use the veggies you like as long as they will cook at more or less the same time. Onions, peppers, mushrooms, zucchini, asparagus and eggplant are good choices. Different colored peppers and a green vegetable add gorgeous color.
- Garnish with rinsed capers, chopped green onions, chopped chives or other fresh herbs – thyme, oregano, parsley, cilantro.
- To cut calories: Reduce the butter and Parmesan cheese.
- Pasta: Instead of spaghetti, try a short pasta like fusilli or penne
- Stretch the dish further: Top the pasta with shrimp, chicken or tofu.
Tips
- Grilling the vegetables in a grill basket:
- Spray the grill basket before adding the chopped vegetables.
- The amount of time it takes to cook the vegetables will depend on how large your basket is and how many veggies you put in.
- If they are mostly in one layer, they will cook in about 10 minutes. If the veggies are two layers thick or more, it will take longer. Stir every 6-8 minutes.
- Salt
- Use less salt (or taste and add later) if you are using all the Parmesan cheese in the recipe and salted butter.
- Wine: Great options for a pasta wine sauce are Sauvignon Blanc, Pinot Grigio or a Chardonnay. Or just use what you have.
- If using Parmesan in the wine sauce, you will need to add some additional liquid to thin it out. Reserving 1/2 cup of pasta water is a good option. If you forget to reserve it, just add extra water or broth.
How to make this vegetable pasta recipe
Serve it with…
I love to serve this dish with sauteed shrimp, marinated grilled chicken, roasted salmon stuffed with herbs or with warm crusty bread and a simple green side salad.
Make Ahead
Here are some make ahead options. The first option is best (but leftovers from the fridge are good too!)
- Feel free to prepare the grilled vegetables ahead of time (like earlier in the day) and warm them for a minute in the microwave before adding them to the final dish.
- You can also make the wine sauce ahead not including the Parmesan (if using). Reheat to a boil, turn off the heat, then add Parmesan, parsley and grilled veggies. If you can, make the pasta right before serving.
- Alternatively, make the complete dish and warm it on the stove or in the microwave before serving with additional water or broth to get the consistency you like.
- The vegetable pasta recipe will keep well in the fridge for 2 days.
Other vegetarian pasta recipes to check out
- fresh vegetable pasta
- angel hair pasta with squash and kale
- pink pasta sauce recipe
- Mediterranean pasta
- stuffed pasta shells with spinach
- fresh tomato pasta with lemon and olives
- tomato spinach pasta
- easy gnocci recipe au gratin
- carbonara without cream (summer version) – use plant based bacon
Vegetable Pasta Recipe with Wine Sauce
Seasonal vegetables get front row attention in this vegetable pasta recipe with wine sauce. A versatile, vegetarian weeknight meal in 30 minutes with grilled or roasted veggies that you can make ahead.
Servings: 4
Equipment
- Grill basket is great but not essential
Ingredients
Vegetables
- 6 cups vegetables, chopped into 1/2 inch pieces Note 1
- 2 tablespoon olive oil
- salt and pepper
Pasta
- 180 gram spaghettini, vermicelli, capellini or spaghetti (about 6 oz. dry pasta)
Wine Sauce
- 1 teaspoon olive oil
- 2 teaspoon garlic, minced about 2 small cloves
- 1/4 teaspoon red chili flakes (medium spicy) optional
- 1/2 cup white wine e.g. Sauvignon Blanc, Pinot Grigio or Chardonnay
- 3 tablespoon butter
- 1/2 teaspoon kosher salt start with less if using Parmesan and salted butter
- 1/4 teaspoon ground pepper
Additions
- 1/2 cup grated Parmesan cheese, Optional
- 1/2 cup chopped fresh parsley
Instructions
- Heat grill to Medium-high to High (about 475-500F). Spray grill basket with oil. Note 2.
- GRILL VEGETABLES (see Note 2 to roast veggies): Place chopped vegetables in grill basket. Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly. Place basket directly on grill for 9-12 minutes, stirring occasionally, until veggies are slightly charred and tender the way you like them. If your basket is on the smaller side, the vegetables may take a bit longer to cook. Set aside.
- BOIL PASTA: Boil pasta in salted water according to package directions. Drain AND reserve 1/2 cup pasta water to thin it to the consistency you like, especially if you are adding Parmesan. TIP: Try to time cooking the pasta to be ready when sauce is ready. If not, set aside and keep warm.
- MAKE SAUCE: While pasta is boiling and veggies are grilling, heat oil on medium-high In saucepan or skillet. Add garlic and chili flakes and stir for a minute. Add wine, salt and pepper. Cook for 2-3 minutes. Turn off heat. Add butter in pieces and stir just until melted.
- ASSEMBLE AND SERVE: Add pasta and toss. Add Parmesan cheese if using (reserving a little for passing if desired). Use reserved pasta water to thin it out if needed. Add parsley and grilled vegetables. Toss all together. Taste and adjust seasonings. Serve.
Notes
- Vegetables: use any combination of peppers, mushrooms, red/white onion, asparagus, zucchini, eggplant or others that will cook at the same time.
- Don’t have a grill basket?
- Instead of a grill basket, you can cut your vegetables into larger pieces, grill them and chop them up after.
- If you don’t have a grill, roast vegetables on a pan, lined with foil and sprayed with oil (or parchment) at 425F for 20 minutes – or until starting to caramelize – stirring once.
- Make Ahead:
- You can prepare the vegetables ahead of time (like earlier in the day) and warm them for a minute in the microwave before adding them to the final dish.
- You can also make the wine sauce ahead not including the Parmesan (if using). Reheat to a boil, turn off the heat, then add Parmesan, parsley and grilled veggies. If you can, make the pasta right before serving.
- Alternatively, make the complete dish and warm it on the stove or in the microwave before serving with additional water or broth to get the consistency you like. The vegetable pasta recipe will keep well in the fridge for 2 days.
Nutrition
Calories: 520kcal | Carbohydrates: 72g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 506mg | Potassium: 742mg | Fiber: 13g | Sugar: 2g | Vitamin A: 14798IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 4mg
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