Overhead view of vegan pasta with grilled veggies on a black plate

Vegan Pasta With Grilled Veggies

A nutritious and colorful vegan pasta recipe made with red lentil pasta
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Marinate 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 387kcal
Author Healing Tomato


For the Pasta

For The Grilled Veggies

  • 1/2 cucumber cut into half rounds
  • 4 mini sweet peppers de-seeded and cut into halves
  • 1/4 red onion julienne
  • 1/4 cup beets julienne, from a can
  • 1/2 cup cherry tomatoes halved, I used different colored tomatoes
  • 3 radishes thinly sliced
  • 1/2 small avocado thinly sliced strips

For the Sauce

For Garnish


To Cook the Pasta

  • Bring water to a boil
  • Add salt and pasta
  • Cook for 9 minutes and then drain, set aside

To Grill the Veggies

  • Heat your stove top grill for about 3 min on medium heat
  • Spray it with cooking spray
  • Add the veggies to the grill and grill each side
  • You can grill one veggie at a time or cook them all together
  • Place grilled veggies in a bowl
  • Add the cooked pasta to the bowl

For the sauce

  • Heat a medium saucepan and add the vegan butter
  • When it melts, add the garlic and let it brown for 30 sec
  • Add the oil, fresh herbs and sun-dried tomatoes
  • Mix well and cook for about 2 minutes on medium heat
  • Drizzle sauce over the bowl of pasta and grilled veggies
  • Mix well and set aside for 30 minutes
  • Serve with garlic bread or by itself


Nutrition info is approximate


Calories: 387kcal | Carbohydrates: 46g | Protein: 16g | Fat: 36.5g | Saturated Fat: 5g | Sodium: 362mg | Potassium: 834mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2130IU | Vitamin C: 61.6mg | Calcium: 42mg | Iron: 2.6mg