Prep Time: 15 minutes
Cook Time: 30 minutes
If you love any type of pasta dish, as I do, and are looking for a quick and easy recipe, read on. I think we will all agree, this staple of the Italian table is a godsend to us vegans (although Italians tend to eat pasta more as a starter or side dish, not as a main course, as we do in the rest of the world). I created this meal the other evening for dinner, from some vegetables in the fridge which needed to be used up, ditto the remains of a jar of shop-bought pesto, and some small pasta shapes (similar to macaroni) from the cupboard. It wasn’t half bad, for leftovers! I hate wasting food, so I am always looking to use it up rather than throwing it out. I was actually very pleased with how this came out, as it was delicious, speedy to put together, easy and healthy-ish, so it ticked a lot of boxes for me. (You don’t have to miss out on pasta, even if you are wheat-intolerant, you could just use gluten-free pasta if you are on a celiac diet). I guess it is a kind of variation on pasta primavera. I think most crunchy vegetables would work here; whatever you have available, and whatever is in season.
Ingredients (Serves 2-3)
100 g (dry weight) of pasta shapes (eg macaroni, fusilli, shells, etc)
Half of a red pepper, chopped
50-60g mushrooms, sliced
50 g broccoli, cut into small florets
Half of a white onion, diced
1 clove garlic, crushed/minced
2-3 teaspoons of vegan green pesto
1 tablespoon of olive oil
Salt and black pepper to taste
1 tablespoon of white wine
1) Sauté chopped onion and garlic in olive oil in a wok or large frying pan for 2-3 minutes until soft and transparent.
2) Add the other vegetables to the onions and garlic and cook over medium heat, stirring regularly, until tender, around 10-15 minutes.
3) While vegetables are cooking, boil pasta in salted water in a separate pan until just al dente (chewy). When vegetables are tender, add a splash of white wine and simmer for around another 5 minutes, letting most of the liquid be absorbed, but leaving the veg mix still slightly moist.
4) When pasta is done, add cooked vegetables, and then stir in pesto, salt and pepper and a little more olive oil if desired.
5) Top with grated vegan cheese or a sprinkling of nutritional yeast, and dig in! It’s a satisfying meal in itself, but if you need accompaniments, the best ones, in my humble opinion, are a green leafy salad, some crusty bread, and a glass or two of your favorite vino.
Picture courtesy of www.gluten-free.goddess.co.uk