Mediterranean Vegetarian Pasta

Mediterranean Vegetarian Pasta


Chef's notes: I have been blown away by the meatless products entering the market. This is an excellent way to sneak it into your weekly dinner plan and enjoy a vegetarian meal on the sly. With the abundance of vegetables and the filling pasta, all you need to accompany this dish is a fresh, crunchy salad! You don’t have to stick with the vegetables listed – make use of what you have, just think color and mixed textures.

40 min
6 servings


1 lb
pasta - cavatappi, campanelle, gemelli
cooking spray
1 lb
meatless sausage (sliced diagonally, spicy Italian or breakfast sausage)
round onion (medium, julienned)
2 tsp
granulated garlic or 2 heads garlic (fresh, minced fine)
1 tsp
Italian seasoning
red bell pepper (medium, cored, deseeded, julienned)
1 1/2 cup
broccoli (bite size pieces)
zucchini (small, halved, cut into half moons)
1 cup
mushrooms (button or baby bella, sliced)
1/2 cup
kalamata or black olives (seedless, halved)
1/4 cup
capers (drained, rinsed)
3/4 cup
prepared marinara pasta sauce
red peper flakes (optional)
garlic salt (to taste)
1 cup
fresh baby spinach or sweet basil (optional)
Parmesan cheese (fresh ground or shaved)
Prep Time:
20 min
Cooking Time:
20 min
Total Time:
40 min


Cook the pasta per the package instructions, drain and set aside.

Coat a large sauce pan with a raised rim with cooking spray, and add the sausage, cooking until browned. Add the onion and cook until just starting to soften, then add garlic and Italian seasoning. Continue stirring; add the veggies in this order: bell pepper, broccoli, zucchini and mushrooms.  If using other veggies, add the longest cook time options first. 

Once veggies are al dente, add olives, capers and prepared sauce. Continue cooking for 2 to 3 minutes, season and add the fresh spinach or sweet basil. Serve with a sprinkle of Parmesan cheese and enjoy with a glass of merlot.