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Easy Vegan Minestrone Skillet Pasta (Gluten Free, Family Friendly)

This Easy Vegan Minestrone Skillet Pasta is 100% gluten free, family friendly and packed with all of the familiar flavours of minestrone soup in a skillet pasta dinner!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 367kcal


  • 5 oz Chickpea or lentil shell pasta cooked according to box instructions
  • 2 tbsp extra virgin olive oil
  • 1 small Onion diced
  • 2 cloves garlic minced
  • 2 small zucchini cut into half moons
  • 2 small carrots peeled and cut into half moons
  • 1 cup Green beans cut into 1/3rds
  • 2 cups passata
  • 1 tsp oregano
  • Pinch of chili flakes
  • 2 tbsp nutritional yeast
  • 1 tbsp good quality balsamic vinegar
  • Salt and pepper to taste
  • 1 x 19 oz can of low sodium Kidney beans drained and rinsed
  • 2 cups finely chopped kale leaves or spinach
  • Vegan parmesan for serving
  • Extra virgin olive oil for serving


  • Add the olive oil to a large nonstick skillet or cast iron skillet and heat over medium high. Add the onions, and carrot and saute for 5 minutes. Add the garlic and cook until fragrant, another minute.
  • Add the zucchini and green beans and cook for an additional 3-4 minutes, until you get a bit of colour on the zucchini.
  • Add the passata, oregano, chilli flakes, balsamic, nutritional yeast and a generous few pinches of salt and pepper. Cover and cook for 10 minutes until the carrots are soft.
  • Toss in the cooked pasta and kidney beans. Taste and adjust the salt and pepper, if needed.
  • To serve, top with vegan parmesan and a drizzle of extra virgin olive oil if desired.


Calories: 367kcal | Carbohydrates: 58g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 1782mg | Fiber: 17g | Sugar: 13g | Vitamin A: 9465IU | Vitamin C: 80mg | Calcium: 163mg | Iron: 8mg