Vegan Sun Dried Tomato Veggie Pasta

Do we really need another vegan pasta dish….I think, YES!!!

You need this vegan sun dried tomato veggie pasta in your life. I promise I won’t let you down. I am a self-proclaimed pasta lover – what’s not to love?! I have been making this dish for dinner at least once a week. It takes about 15 minutes to make and keeps great in the fridge for leftovers. 

One of my favorite tricks is bulking up pasta dishes wish a ton of veggies so it feels like you’re eating a huge bowl of pasta but really you’ve snuck in a ton of yummy vegetables that it makes it seem that way! 

This recipe is: 

✔️Vegan + WFPB



✔️Refined sugar free


✔️100% yummy

This vegan sun dried tomato veggie pasta is FILLED with all kinds of goodies…and honestly this tastes like you’d get it in a restaurant. That’s just how DELISH it is! 

Quinoa Pasta

Sun-dried tomatoes 

Kalamata olives 



Red onion 

Fresh garlic 

I know you are already drooling (because I am!)

I am a huge fan of the gluten-free quinoa pasta from Trader Joe’s. It is made from quinoa and brown rice but tastes the closest to traditional white pasta, in my opinion. 

Feel free to use whatever pasta you like for this recipe..any will do the trick! You could try spaghetti, angel hair, penne, linguini…you name it!

For health purposes, I would suggest a quinoa pasta, lentil pasta, chickpea pasta, brown rice pasta or whole wheat. 

One of my favorite tricks is adding A TON of spinach to warm dishes because it shrinks down so much. Adding spinach to your pasta is a great way to get your greens in!

Mushrooms are high in vitamin D and reduce cancer risk which is why I decided to LOAD this dish up with some shrooms. 

In addition, I added a few kalamata olives for a flavor bomb but also for healthy fats. Do you like olives? I feel like you either love them or hate them – tell me in the comments! 

Fresh lemon is AMAZING for your health, it packs a vitamin C punch but also adds such a brightness and zest to any dish. You will LOVE how it tastes in this vegan sun dried tomato veggie pasta. I am lemon obsessed. I add it to everything! 


While you boil the the pasta, in a separate pan you will saute all of the veggies together. When the pasta is done cooking you will strain and rinse it then add it directly into your veggies! Could it get any easier?! 

I added some of my favorite vegetables to this dish but you can seriously add any veggies that you’re into. I am sure it would be so yummy with chopped asparagus, broccoli, cauliflower, cherry tomatoes, or even brussel sprouts.

Don’t be afraid to experiment and get creative in the kitchen. 

Vegan Sun Dried Tomato Veggie Pasta

After you’ve tossed your pasta in with the veggies, it is going to look like this…OMG YUM! Hosting a dinner party? Going to a pot-luck? Making a meal for friends or family? You will definitely impress them if you serve this.

Also, I seasoned it with salt, pepper, garlic powder, and then squeezed on some fresh lemon at the end – total win! 

There is nothing better than curling up with a bowl of pasta at the end of a long day, am I right? 

Share the Love on Social Media 

I want to see your creations! If you make this recipe, post a picture on Instagram and Facebook and tag me @CodeGreenWellness! Don’t forget to pin on Pinterest to save for later and to share with your friends. 

#CodeGreenWellness #LetsGetHealthyNow 

Vegan Sun Dried Tomato Veggie Pasta

Vegan Sun Dried Tomato Veggie Pasta

Vegan Sun Dried Tomato Veggie Pasta (oil-free, gluten-free)

This vegan, gluten-free, oil-free sun dried tomato veggie pasta dish is to die for! It is filled with healthy veggies like mushrooms, spinach, sun dried tomatoes, onion, kalamata olives, and garlic. 
Course Main Course
Cuisine Italian
Keyword oil free pasta, plant based dinner idea, plant based pasta, vegan dinner idea, vegan gluten free pasta, vegan pasta, Vegan Sun Dried Tomato Veggie Pasta, WFPB pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 8 oz pasta of choice half of a 16 oz bag - I used quinoa pasta from Trader Joe's
  • 2 cups chopped mushrooms of choice I used white button mushrooms
  • 1/2 cup chopped red onion
  • 4 cups baby spinach
  • 4 cloves minced garlic
  • 3/4 cup sun dried tomatoes
  • 3/4 cup kalamata olives
  • 1 lemon juiced
  • 1/4 tsp garlic powder
  • salt to taste
  • pepper to taste


  • Boil water and get your pasta going on the stove. 
  • While your pasta is boiling, chop up the mushrooms, onion, and garlic and saute them on medium heat in a non stick pan until soft (you can use a little water if it sticks).
  • Once your mushrooms and onions are cooked, add in the olives, sun dried tomatoes, and fresh spinach and saute until spinach is cooked down. 
  • Strain and rinse your pasta (only rinse if gluten-free), then add into your sautéed veggies. Add the salt, pepper and garlic powder and lemon juice until combined and pasta is heated through. 
  • Serve and enjoy! 


  • You can use as little or as much of each veggie as you'd like.
  • Feel free to add or omit any veggies - for example, you could add broccoli, asparagus, cherry tomatoes, basil...etc. 
7 replies
  1. Sharon says:

    This dish is delicious! I had to tweak it a bit to match what I had on hand. I used chickpea pasta, green olives stuffed with pimentos, and yellow onion instead of red. Turned out great. Can eat it hot or cold. Cold leftovers are great for a quick summer pasta salad lunch. Love the combo of flavors.5 stars

  2. Tina says:

    I want to make this recipe so bad but can I make a big batch and store in fridge for 4-5 days to take for lunch? Eat as cold lunch? What you think? Thanks.

    • Danielle Keith says:

      Hi! You could store it in the fridge up to 4 days. If you use whole wheat or white pasta you could eat it cold but if you use gluten free pasta you’ll have to reheat the leftovers!


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