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Vegan Penne with Zucchini and Cherry Tomatoes

This pasta dish tossed with zucchini, peppers, and cherry tomatoes makes the perfect and easiest vegan lunch or dinner!
Prep Time7 hrs 20 mins
Cook Time7 hrs 20 mins
Total Time29 mins
Course: pasta
Cuisine: Italian
Keyword: cherry tomatoes, pasta, peppers, vegan, zucchini
Servings: 2 servings
Author: lara yamagata


  • 200 g penne pasta or any pasta of your choice
  • 4 tbsp olive oil
  • 1 medium-sized zucchini sliced and quartered
  • ½ orange pepper diced
  • 1 garlic clove minced
  • 1 scallion chopped
  • 400 g cherry tomatoes
  • ½ tsp. dried oregano
  • ¼ tsp. chilli flakes
  • salt and pepper to taste
  • ½ cup vegetable stock


  • Start by boiling the pasta in salt water according to package instructions, until al dente. Drain the pasta and set aside.
  • Heat 2 tbsp of olive oil in a large skillet and sauté zucchini and orange pepper on medium-high heat until slightly brown, (about 5 minutes). Remove from heat and transfer to an empty bowl once ready.
  • In the same skillet, heat 2 tbsp of olive oil and add scallion and garlic. Sauté on medium-high heat for 1-2 minutes. Add cherry tomatoes, oregano, chilli flakes, and salt and pepper and continue cooking, stirring continuously until tomatoes start to burst.
  • Add zucchini, peppers, and vegetable stock and simmer for 5-7 minutes until reduced by half.
  • Add pasta to skillet with sauce and mix thoroughly until combined.