Pasta with Veggies and Marinara

Italian-Inspired Vegan Meals Budget friendly frommybowl

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5 from 5 reviews


  • 2 servings Pasta of Choice (I used Whole Wheat Spaghetti)
  • 3 cloves Garlic, minced
  • 1 Large Zucchini, thinly sliced (about 1 1/2 cups)
  • 2 cup Eggplant, diced into 1/2” cubes
  • 1/2 cup Cannellini Beans, rinsed and drained
  • 1 cup Marinara Sauce (or more to taste)
  • 1/2 tsp Italian Seasoning (optional, if your Sauce is not flavored)
  • Nutritional Yeast, to sprinkle on top


  1. Rinse and slice all veggies. Bring a salted pot of water to a boil and cook your pasta according to package instructions. 
  2. Add a splash of water or vegetable broth to a large pan and add in the Garlic, Zucchini, and Eggplant. Cover and let steam for 5-10 minutes, until tender.
  3. Add the Cannellini Beans, Marinara Sauce, and optional Italian Seasoning to the pan and stir until everything is heated and well-combined.
  4. Drain your Pasta, then add it to the sauté pan and mix it into the sauce (tongs work best for this).
  5. Divide the Pasta and Veggies evenly into two bowls, then top with Nutritional Yeast.


Cannellini Beans may be substituted for any other bean of choice.