Veggie Pasta Recipe

Veggie Pasta Recipe Image

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

I present the great Veggie Pasta Recipe to you in this Wiki article.

The simple preparation in combination with herbs and pesto sauce is a real hit.

Here you can get to know a wonderful vegan taste experience.

You might just discover your new favorite recipe 🙂

Learn many professional chef tips and tricks for preparing the delicious vegetarian pasta and conjure up this dish for your loved ones.

The step-by-step photos guide you through the preparation and create a successful cooking experience.

1. Recipe Veggie Pasta

Before you cook the noodles, please prepare and finish all the other components.

This is how you get to a great dish in a relaxed manner. I wish you good luck!

Veggie Pasta

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1052
Total Time 50 Min.
Preparation Time 40 Min.
Cook Time 0 Min.

Simple instructions for preparing pasta with vegetables.

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4.99 from 1041 ratings

Veggie Pasta Recipe Image
Veggie Pasta Recipe Image © Thomas Sixt


basil sauce

100 ml basil pesto (- See the pesto preparation instructions)

herb crisps

10 leafs basil (- Fresh basil)
10 piece fresh rosemary (- Fresh rosemary)
1 tsp Sunflower oil (- Use heat-resistant oil!)
1 tbsp primal salt (- I use Himalayan salt or ancient salt)


10 piece Mushrooms (- Cut into quarters or slices)
1 piece fennel (- I cut into thin slices)
1 piece bell pepper red (- I cut into small pieces)
1 piece Zucchini (- Cut into small pieces without seeds)
100 g fine green beans (blanched or white beans from the jar)
4 pinches black ground pepper (- Here I use black pepper)


2 tbsp Olive oil
300 g spaghetti (- From Barilla or De Cecco)
60 g parmesan (or Pecorino (sheep’s cheese))


Pesto in a shaker.
Freshly prepared basil pesto in a shaker.

Prepare basil sauce

Finely mix the basil pesto in a mixer to a basil sauce and place in a glass ready to serve.

Crispy herbs prepared
Crispy fried herbs

Prepare herb chips

Fry the herbs in hot oil, putting a lid on when you put the herbs in, as the fat will splatter.

Place the crispy fried herbs on kitchen paper and season with salt.

Prepare herbs for serving.

Blanch beans in boiling water.
Blanch beans.

Prepare beans

Wash the beans, remove the tips, blanch in boiling salted water until al dente.

Cool the beans in ice water or under cold running water.

Chop the beans and set aside.

Types of cutting zucchini vegetables
You can cut zucchini for vegetables in different ways. With or without seeds, in slices, in sticks, in diamonds and in cubes.

Prepare zucchini

Wash zucchini, dry, deseed and cut into small pieces if desired.

diced red peppers
Prepared diced red peppers.

Prepare peppers

Halve the peppers, deseed, clean and cut into small cubes.

fennel cut styles
Different types of fennel cut of all parts of fennel

Prepare fennel

Wash the fennel, dry, trim and cut into thin strips.

Frying mushrooms in a pan.
Fry mushrooms in a pan.

Prepare mushrooms

Wash the mushrooms quickly or brush them dry.

Quarter or eighth the mushrooms depending on their size.

Fry the mushrooms in a pan over high heat with a little oil.

Vegetables for vegetable spaghetti
vegetables in the pan

Prepare vegetables

Add zucchini pieces, pepper pieces and fennel and continue to sauté over high heat.

Finally add the beans.

Season the vegetables with salt and pepper and set aside for serving.

Pasta Spaghetti fanned out in a pot
Pasta Spaghetti fanned out in a pot.

Cooking pasta

Set up a large pot of water, I cook 300 g of pasta in approx. 5 l of water.

When the water is boiling add the salt and olive oil.

Spaghetti mixed with basil sauce
Spaghetti with pesto sauce mixed in the pan.

Pasta pesto

Mix the cooked spaghetti in portions with the vegetables and basil sauce and arrange on warm plates.

Vegetable spaghetti recipe image
Vegetable spaghetti recipe image © Thomas Sixt


Arrange and decorate the vegetable spaghetti attractively on hot plates.

Add the crunchy herbs and freshly grated parmesan and serve.

2. Overview of Calories (kcal.) and Nutritional Values

3. Variants Tips for Delicious Vegetable Pasta

Suitable for the season and for variety you will find some suggestions for variants here 🙂

3.1 Types of Pasta

You can prepare this dish with different types of pasta. I personally like pasta without eggs best with vegetables.

Spaghetti image
Spaghetti photographed on a kitchen table.
Pasta Cooking Step image
Sample picture Pasta Cooking Penne, Farfalle or Spirali are excellent for this preparation.
Boiled noodles in a bowl.
Cooked pasta drained in a bowl.

3.2 Vegetables

You can buy seasonal vegetables and combine them however you like.

In addition to the preparation in the pan, the preparation in the pan offers itself.

Broccoli, cauliflower, squash, carrots, parsley roots and leeks all cook conveniently on the baking sheet in the oven.

I prefer to blanch vegetables like green beans and celery on the stove, these vegetables are unsuitable for the oven.

Pumpkin in the oven recipe image
Baked pumpkin with goat cheese and fresh figs
Vegetables cleaned and cut for the oven
Oven vegetables ready prepared and cut raw on the baking tray
Cauliflower cooked on a baking sheet
The cauliflower florets cooked in the oven on the baking sheet.

3.3 Sauce Variants

You can serve this pasta with or without pesto sauce.

What is a pesto sauce?

Very easily:

Normal basil pesto is slightly chunky, for the pesto sauce I mix all the ingredients very finely in a blender.

The result is a wonderful green fine herb sauce.

Discover more pesto variants:

Here you will find the preparation of basil pesto .

You can also prepare these vegetable noodles with wild garlic pesto in spring.

The pesto prepared with carrot greens is a particularly exciting thing!

Prepare the pesto sauce in a smoothie blender.

This pasta is magical thanks to the combination of herb chips,
Basil sauce and vegetables an incomparable taste experience!

Ingredients combination tip from chef Thomas Sixt
Mix the basil pesto finely - this is how pesto sauce is made
Finely mixed pesto as a sauce.
Crunchy basil, the leaves taste delicious.
Crispy fried basil leaves.

4. More Cooking Tips

Comments, Cooking Questions and Answers

4.99 from 1041 ratings

Below you can write to me directly.
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  • Absolutely fine dish and great variants 🙂 DELICIOUS !!!!!!!


    • 🙂 Thank you Lulu, that makes me happy!


  • A nice spaghetti dish, I really enjoy eating it. Would you serve it with shrimp? Thank you. Greetings Chris


    • Hello Chris, thank you for the positive feedback. Prawns go well with it –> fry prawns and then fine spaghetti with prawns I wish you good luck!

      Greetings Thomas


  • Hi Thomas

    THX for this great Dish!

    My highlight of this recipe was the combination of so many fresh vegetables that go so well together and the fried herbs!! 🙂

    They were really great, I wouldn't have thought it possible that they bring so much pep to the dish!

    I think I'll soon be able to persuade my kids to have some veggie food with it 😉 Keep your fingers crossed for me!


    • Hello Erin,

      Thanks for your nice Feedback 🙂

      I like doing that, I'm very happy if you like this idea.

      I wish you continued success!

      Kind regards Thomas