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+ servings

Rice Cooker Pasta and Veggies

This rice cooker pasta and veggies recipe is a tasty vegan and gluten free version of American Goulash made with minimal effort and simple ingredients.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6


  • 48 oz pasta sauce (I use 2 24 oz. jars of Barilla Tomato and Basil)
  • 16 oz gluten-free pasta (I use Tinkyáda)
  • 16-20 oz frozen mixed vegetables
  • 1 cup frozen cut leaf spinach
  • 3 cups water
  • vegan Parmesan cheese to taste - see recipe.


  • Thaw frozen veggies ahead of time or microwave 4-6 minutes on high until no longer frozen. (Stir at least once during microwaving.)
  • Add pasta sauce, pasta, thawed veggies and water to rice cooker and stir to mix.
    Rice Cooker Pasta and Veggies | VeggiePrimer.com
  • Close rice cooker and cook on white rice setting.
  • Midway through cooking (after about 20 minutes) carefully open rice cooker and stir pasta. Close cooker and allow cooking to continue.
  • When cooking is complete stir pasta to mix, then spoon into pasta bowls.
  • Sprinkle with vegan parmesan cheese and serve.


This recipe was made in a 20 cup rice cooker.