Have you ever had Vegetarian Pasta in tomato sauce? Finding delicious meatless recipes can be challenging, but when you think like a restaurant chef, you’ll see just how easy it is to make delicious vegetarian dishes!
It comes down to classic flavors for my pasta dish, and if you’re familiar with classic Italian recipes, you’ll see some of the similarities in the ingredients I used for this dish.
What ingredients do I need to make a Restaurant Style Vegetarian Pasta Dish?
Let’s start by gathering the ingredients we need to make a Restaurant Style Vegetarian Pasta in a Red Sauce. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
Since we’re making a tomato based sauce I added two more nightshade vegetables, eggplant, and peppers. The other vegetables I used in this dish were mushrooms, zucchini, onions, artichokes, and olives (green and kalamata).
If you’re not fond of any of these ingredients, feel free to leave them out and replace them with your favorite vegetables. Broccoli, cauliflower, green beans, spinach (or other greens), and asparagus would make nice additions to this dish. You could also add capers or anchovies to change up the flavor.
What Are Nightshade Vegetables?
Nightshade is the botanical classification for plants in the Solanaceae family. These include tomatoes, eggplant, peppers (hot and bell), and white potatoes. These vegetables share genetic ties with a toxic specie, belladonna, which is known as the deadly nightshade. But these vegetables tend to be familiar to a lot of cooking styles from around the world and are known as low-calorie, high-nutrient foods, which is good.
Why are they called nightshade vegetables? There is no definitive explanation, although it was once believed that these plants grew in the shade.
How do I make Vegetarian Pasta?
The first step is to sauté the eggplant. Always add ingredients into a dish based on the amount of time they take to cook. Eggplant takes the longest so we start by sautéing the eggplant in olive oil for about 5 minutes over high heat.
When the eggplant has been nicely seared, add the mushrooms, onions, peppers, and garlic. Continue to sauté for an additional 5 minutes.
When those vegetables have been nicely cooked, add in the zucchini. Allow this to cook for another 2-3 minutes.
The last step is adding in the tomatoes, olives, artichokes, basil and seasonings. Mix all the ingredients together and let the sauce come to a boil. Then reduce the heat to low and allow the sauce to simmer for 20-30 minutes.
The sauce can simmer a little longer, but the real improvement will be the next day after the flavors have had time to build. The sauce is excellent the day you make it.
It’s a flavorful, fresh pasta sauce, but it will be a little richer after sitting in your fridge overnight.
Wouldn’t your family love to sit down to this deliciousness? It’s a perfect meal for Meatless Monday or any day of the week!
More Recipes You’ll Love!
Vegetarian Pasta in a Red Sauce
Ingredients
- 3 tablespoon olive oil more if needed
- medium eggplant peeled and cut into small cubes
- 12 ounces mushrooms sliced
- 1 medium bell pepper red or green – diced
- 1 medium onion diced
- 3 cloves garlic fine dice
- 1 large zucchini chopped
- 56 ounce crushed tomatoes
- 6-8 artichoke hearts canned in brine – sliced (optional)
- 12 green olives sliced (more if you love olives)
- 12 kalamata olives sliced (more if you love olives)
- 2 tablespoon basil chopped
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ⅙ teaspoon crushed red pepper (optional)
- 1 lb pasta linguine or your favorite pasta
Instructions
- The first step is to sauté the eggplant with olive oil over high heat for 5-6 minutes. Let it get a good sear.
- When the eggplant has been nicely seared, add the mushrooms, onions, peppers and garlic. Continue to sauté for an additional 4-5 minutes.*add additional olive oil if needed
- When those vegetables have been nicely cooked, add in the zucchini. Allow this to cook for another 2-3 minutes.
- The last step is adding in the crushed tomatoes, olives, artichokes, basil and seasonings. Mix all the ingredients together and let the sauce come to a boil. Then reduce the heat to low and allow the sauce to simmer for 20-30 minutes.
- Cook the pasta per instructions on the box when you have 10-15 minutes left in the simmer stage.
- Re-season sauce to taste and serve over pasta with grated Romano cheese.
Kathy
This looks really good. I love that it’s vegetarian too. I bet my daughter would love it too.
Leslie
This recipe is perfect for a hearty, vegetarian meal!
Natalie
Looks so delicious. I just saved this recipe and will give it a try. My boys will love this.
Nyxie
Sounds gorgeous. My husband and I have been making more vegetarian dishes. Not for veganary or anything, just because we like something different.
Lynndee
I’m not a vegetarian but I always enjoy a good vegetarian dish. That looks so good!
Crystal Carder
This sounds delicious, I can’t wait to try this recipe.
Amanda Marie
I love pasta with big chunky vegetables. Awesome recipe.
Nikki Wayne
Never would have I imagined this much vegetables on a pasta. It looks great and savory!
Ciara
This looks really good. I have been getting too much takeout and need to start cooking more at home. This pasta is something I’d love to try and make.
Marysa
I love how many vegetables are in this sauce. Sounds so rich in flavor and a hearty dish!
Heather
I actually made a similar sauce for dinner the other night and it was a huge hit!
Tasheena
This looks so flavorful, looking forward to giving this recipe a try.
Elizabeth
Absolutely delicious! Thanks for the recipe!
Catherine
So tasty! Loved this!
Audrey
This is absolutely perfect for meatless mondays!
Jamie
So delicious, one of my go to meals!
Laura
It tastes as good as it looks! Delicious.
Emily Flint
This looks so good, what an awesome comfort dish!
Sue
I am loving all the veggies in this pasta sauce!
melissa chapman
I loved the idea of this dish because we are vegan and vegetarian. How many tomatoes or cans do you use?