A meal that doesn’t need much explaining? Tell me more!
Cook pasta. Grill vegetables until they’re deeply browned. Add lemon, garlic, and a generous amount of black pepper. Stop before you overthink it. Serve.
The key here is contrast. Grilled zucchini, onion, and mushrooms bring depth and savoriness, while raw celery and tomatoes go in at the end for crunch and freshness. That balance keeps the dish from feeling heavy, even though it’s warm and comforting. Grilling the vegetables does most of the work for you on the flavor front, with high heat creating caramelization. Mushrooms are especially important here. They soak up olive oil, char well, and add a savory backbone that keeps the pasta from tasting flat.
Celery might seem like an odd choice in pasta, but sliced thin and added raw, it adds texture and a clean snap that offsets the grilled vegetables. Tomatoes stay fresh and juicy instead of melting away, which keeps the whole dish feeling alive.
A few practical tips
- Salt your pasta water well. This dish is simple, so seasoning matters.
- Don’t crowd the grill pan. Let the vegetables actually char.
- Reserve pasta water even if you don’t think you’ll need it. A splash helps everything come together without turning oily.
- Finish with black pepper. More than you think.
This pasta is good hot, better warm, and still solid at room temperature. It works as a main dish, a side, or something you pack up for later. If you want to add protein, white beans or lentils fold in easily without changing the character of the dish.
Grilled Veggie Pasta with Mushrooms and Zucchini
Equipment
- Large pot for boiling pasta
- Grill pan or outdoor grill
- Large mixing bowl or skillet
- Tongs
Ingredients
- 12 oz bowtie farfalle pasta
- 2 medium zucchini sliced into thick half-moons
- 1 small red onion thickly sliced
- 8 oz mushrooms cremini or button, halved or sliced
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup cherry or grape tomatoes chopped
- ½ cup celery thinly sliced
- 2 cloves garlic finely minced
- Zest of 1 lemon
- Juice of ½ lemon to taste
- ¼ tsp crushed red pepper flakes optional
- Freshly cracked black pepper to taste
- ½ cup fresh arugula or basil lightly torn
- Extra olive oil for drizzling
- Optional: nutritional yeast or grated parmesan for topping
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
- Toss zucchini, red onion, and mushrooms with olive oil, salt, and pepper. Grill on a hot grill pan or outdoor grill until tender with golden char, about 3–5 minutes per side. Remove from heat and roughly chop if needed.
- Add cooked pasta to a large bowl or skillet. Add grilled vegetables, chopped tomatoes, celery, garlic, lemon zest, lemon juice, and red pepper flakes.
- Add a splash of reserved pasta water and toss until everything is evenly coated and glossy. Adjust seasoning with more salt, pepper, lemon, or olive oil as needed.
- Fold in arugula or basil just before serving so it lightly wilts.
- Finish with cracked black pepper, a drizzle of olive oil, and nutritional yeast or parmesan if using.
Video
@herbyeater 20 minutes or less? Budget-friendly? Wow factor? Yes babes. YES. Grilled veggie pasta is a perfectly versatile, healthy, easy and quick summer meal whether you are picking veggies directly from the garden or nearby supermarket. It uses the adorable farfalle aka bow tie pasta, which intermingles with the veggies perfectly. This dish also hits a personal win for me, as someone focused on getting at least 7 different colors each day on my plate for overall brain and organ health (this has 5 in 1!) It’s great for meal prep and enjoying throughout the week too, as this stores well for 3-4 more days and reheats nicely. Save it, share it, and do me the honor and biggest favor by giving me a follow as I work towards a link in bio. 🥹🧡 #olebrandselect #TS12 #plantbasedrecipes #veganrecipes #vegantiktok
♬ That’s How Strong My Love Is (2020 Remaster) – Otis Redding
Notes
If serving cold or room temperature, add an extra squeeze of lemon before serving.
This pasta is excellent the next day and works well for meal prep.
Mushrooms add depth here — don’t under-season them before grilling.