Go Back
+ servings
vegetarian sauce over pasta in a white bowl
Print Recipe
5 from 27 votes

Vegetarian Pasta in a Red Sauce

Creating delicious restaurant-style dishes in your kitchen isn't difficult. And my Vegetarian Pasta in a red sauce is a great weeknight meal that can be on your table in under an hour. It's a delicious way to use up the vegetables you have on hand.
Prep Time15 mins
Cook Time40 mins
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 596kcal


  • 3 tbsp 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 tbsp basil chopped
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • tsp crushed red pepper (optional)
  • 1 lb pasta linguine or your favorite pasta


  • 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.


Calories: 596kcal | Carbohydrates: 95g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Sodium: 980mg | Potassium: 732mg | Fiber: 7g | Sugar: 8g | Vitamin A: 913IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 2mg