Here’s an All-In Sunday Veggie Pasta for those lazy weekends—an easy, clean-the-fridge skillet meal that’s quick, comforting and perfect for catching up on your favourite shows.
This bubbling, creamy veggie pasta is our go-to lazy Sunday dish. It turns a fridge-full of odds and ends into a warm, satisfying dinner with very little fuss. Simply sauté the vegetables, make a quick white sauce, stir in your cooked pasta and a jar of tomato-basil sauce, finish with cheese and basil, then let it bubble away while you relax. The result is a wholesome, family-friendly meal that comes together in about 40 minutes.
Quick Walk Through: Veggie Pasta
- Reasons Why You’ll Love This Veggie Pasta
- Frequently Asked Questions
- Top Tips To Make The Best Veggie Pasta
- More Veggie Pastas
Reasons Why You’ll Love This Veggie Pasta
- Super simple and quick—ideal for lazy weekend dinners
- A great way to clean out the fridge and use up leftover vegetables
- Everything comes together in one pan for minimal cleanup
- A complete, balanced meal ready in approximately 40 minutes
- Mostly hands-off once the vegetables are chopped
- Appeals to both kids and adults with its creamy, cheesy finish
Frequently Asked Questions
Use whatever you have on hand. Mushrooms, cherry tomatoes and spinach work beautifully, but you can also add bell peppers, zucchini, broccoli, peas or roasted eggplant. Aim for a mix of textures and colors for the best result.
Fusilli is used here because it holds sauce well, but any short pasta such as penne, rigatoni, rotini or farfalle will work. If using fresh pasta or no-cook varieties, adjust the cooking time accordingly.
Cheddar adds great flavor and a pleasant texture, but mozzarella, gouda, parmesan or even processed cheese will melt nicely. Use what you like or have available.
Top Tips To Make The Best Veggie Pasta
- Do not overcook the pasta—boil it until just al dente since it will continue to cook in the sauce.
- If your sauce is too thick, thin it with a splash of milk or reserved pasta water.
- Swap cheddar for mozzarella or a mix of cheeses for extra melt and stretch.
- Brown mushrooms well for extra flavor; high heat helps them caramelize.
- Finish with fresh basil and a drizzle of extra virgin olive oil to brighten the dish.
If you try this recipe, I’d love to see your photos—tag your dishes with your own meal notes and share what vegetables you used. Exchanging tips makes every recipe better, and small changes often lead to new favorite versions of the same dish.
All-In Sunday Veggie Pasta
By: Richa
An easy, cheesy skillet pasta loaded with mixed vegetables and a creamy tomato-basil sauce. Perfect for relaxed Sunday evenings.
Prep: 10 mins · Cook: 30 mins · Total: 40 mins · Servings: 4 portions
Ingredients
- 1 1/2 cups Fusilli dry pasta
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 cup button mushrooms, sliced
- 1/2 cup cherry tomatoes
- 3/4 cup spinach, roughly chopped
- 2 tablespoons all-purpose flour (maida)
- 1 1/2 cups milk
- 1 teaspoon chili flakes
- 1 cup tomato-basil pasta sauce (choose a quality jarred sauce)
- Salt and black pepper to taste
- 1/2 cup grated cheddar cheese
- A few sprigs of fresh basil
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of the pasta water.
- In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, then add the sliced mushrooms.
- Turn the heat up and sauté the mushrooms until they are golden brown on both sides. This step deepens the flavor.
- Sprinkle the flour over the mushrooms and cook for a minute. Slowly pour in the milk while stirring continuously to avoid lumps. Use a whisk if needed to smooth the sauce.
- Bring the mixture to a gentle boil so the sauce thickens slightly. Reduce the heat and add the cherry tomatoes. Cook for 3–4 minutes.
- Add the tomato-basil sauce, chili flakes, salt and pepper. Stir to combine and adjust seasoning as needed.
- Fold in the cooked pasta and chopped spinach, stirring until every piece is evenly coated. If the sauce is too thick, add a splash of milk or reserved pasta water to loosen it.
- Top with grated cheddar cheese, cover the pan, and cook for 3–4 minutes until the cheese melts and the sauce bubbles.
- Turn off the heat, sprinkle with fresh basil and a drizzle of extra virgin olive oil. Serve hot.
Notes
- A good-quality tomato-basil sauce adds depth—choose one you like.
- Do not overcook the pasta; aim for al dente so it doesn’t go mushy when baked or simmered in the sauce.
- Substitute cheddar with any melting cheese you prefer—mozzarella, Monterey Jack or a mix work well.
Nutrition (approximate per serving)
Calories: 507 kcal · Carbohydrates: 32 g · Protein: 13 g · Fat: 37 g · Saturated Fat: 11 g · Sodium: 580 mg · Fiber: 1 g · Sugar: 6 g
More Veggie Pastas
- Pasta in Jalapeno Pesto
- Tomato Basil Pasta
- White Sauce Pasta with Vegetables
- Vegetarian Lasagna with Step by Step Directions