Quick Veggie Pasta Recipe

Name: Quick Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dash Basil Infused Olive Oil, Plus Additional For Finishing At The End; 12 whole Grape Tomatoes, Halved; 8 ounces, weight Cremini Mushrooms, Sliced; 1 jar (12 Oz. Size) Roasted Red Peppers, Drained; 1 whole Onion, Diced; 1 clove Garlic, Minced; 1 pinch Truffle Salt; 1 pinch Cracked Black Pepper; 1/2 cups Red Wine; 1 jar (32 Oz. Size) Marinara Sauce; 2 Tablespoons Jarred Basil Pesto Sauce; 1 pound Quinoa Fusilli; 2 Tablespoons Plain Greek Yogurt; Fresh Parsley, Roughly Chopped As Needed For Garnish

Servings: persons

1 dash Basil Infused Olive Oil, Plus Additional For Finishing At The End
12 whole Grape Tomatoes, Halved
8 ounces, weight Cremini Mushrooms, Sliced
1 jar (12 Oz. Size) Roasted Red Peppers, Drained
1 whole Onion, Diced
1 clove Garlic, Minced
1 pinch Truffle Salt
1 pinch Cracked Black Pepper
1/2 cups Red Wine
1 jar (32 Oz. Size) Marinara Sauce
2 Tablespoons Jarred Basil Pesto Sauce
1 pound Quinoa Fusilli
2 Tablespoons Plain Greek Yogurt
Fresh Parsley, Roughly Chopped As Needed For Garnish

1
Heat olive oil in a large pot over medium high heat.
2
Add grape tomatoes, mushrooms, roasted red peppers, onion and garlic.
3
Let them get soft and fragrant for a couple of minutes.
4
While that happens, season with salt and black pepper.
5
Then pour in wine and let it reduce for another couple of minutes.
6
Add pesto and marinara and stir the sauce well.
7
Let it come to a gentle boil and allow it to cook for 15 minutes.
8
While sauce cooks, get a large pot of water on the stove and bring it to a boil.
9
Salt it liberally so that pasta absorbs the flavor.
10
Cook quinoa fusilli for 810 minutes, just until tender.
11
The sauce should just about be ready by this time.
12
Drain pasta through a colander and transfer it right to the pot of sauce.
13
Add Greek yogurt too and toss everything thoroughly together.
14
Take the pot off of the heat.
15
Drizzle a little more olive oil on top and give the pasta one last stir.
16
Scoop generous portions of the pasta into bowls and top with the chopped parsley for some added freshness.
17
Serve immediately and enjoy!

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 dash Basil Infused Olive Oil, Plus Additional For Finishing At The End, 12 whole Grape Tomatoes, Halved, 8 ounces, weight Cremini Mushrooms, Sliced, 1 jar (12 Oz. Size) Roasted Red Peppers, Drained, and more.

Yes, Quick Veggie Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Veggie Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions