Vegan Garden Veggie Pasta

Vegan Garden Veggie Pasta is a vegan-friendly pasta recipe that contains unlimited nutrients like fiber, protein, sodium, carbohydrates, iron, and many other minerals. It is a high-carb (61 grams) and low-protein (11 grams) pasta dish. It is a tasty & vibrant dish that you can prepare with a variety of colorful vegetables. This Vegan Garden Veggie Pasta is perfect for any event, brunch, or enjoy at summer parties as a snack or appetizer. You can modify the pasta items with different vegetables and spices depending on your food choice. Let’s start the recipe together. With the cooking instructions and tips (listed below).

Equipment

• Nonstick pot
• Fine Strainer
• One fork
• A sharp Knife
• Cooking Spoon
• Plate (to serve the pasta)

Ingredients

• Penne Pasta 12 ounces
• Olive oil 1tbsp
• Small-sized onion
• Chopped garlic cloves 2
• Small-sized zucchini 1
• Eggplant diced-shape 1 ½ cups
• Large Carrot 1
• Red Bell Pepper 1
• Canned Crushed tomatoes 1, approx.28oz
• Low-sodium Vegetable Broth 1/2cup
• Salt 1tsp, or add to taste
• Crushed Black pepper 1/2tsp
• Dried Basil 2tsps
• Balsamic Vinegar 1tbsp

Garnishes (optional)

• Shredded Vegan Parmesan Cheese
• Fresh Basil

Ingredient Notes and its Alternatives

Pasta:

• You can add pasta of your choice such as orzo, spaghetti, ditalini, fettuccine, or spaghetti. I use medium size pasta like penne pasta to make this dish. Gluten diet people are free to use gluten-free pasta.

Basil:

• We use dried basil during the making of pasta while fresh one is used as a garnishing. You can swap basil with other herbs like mint and parsley.

Crushed Tomatoes:

• I use canned tomatoes, easily available at any supermarket. Instead of this, you can use fresh and good-quality tomatoes.

Veggies:

• We use a variety of fresh veggies like tomatoes, red bell peppers, carrots, zucchini, and eggplant to create a nutrient-packed pasta. All these veggies are a powerhouse of potassium, minerals, fiber, or unlimited vitamins. Instead of these veggies, you can add baby kale, arugula, baby spinach, or mushrooms.

Balsamic Vinegar:

• It’s an important item of this pasta. We can’t skip it at any cost. Because it adds aroma and amazing flavors that will amaze your taste buds & brain.

Vegan Parmesan Cheese:

• It is used to add a creamy and cheesy texture. Instead of parmesan, you can add vegan feta cheese(crumbled). Purchase it from any mart.

Vegetable Broth:

• We use low-sodium broth. If the sodium content is high in vegetable broth, it will destroy the pasta flavor.

Instructions:

1. First, simmer the water and salt (a pinch) in a nonstick pot for 5 to 6 minutes or until it boils.
2. Next, add uncooked pasta to this boiled water.
3. Cook the pasta for seven to fifteen minutes or until it’s soft and chewable.
4. After that, check the pasta with the help of a fork.
5. Now, pour the pasta into a fine strainer to remove its excessive salted water.
6. Set aside the pasta until the water is completely drained.
7. Meanwhile, we will cook other vegetables.
8. Now, chopped onion, zucchini, bell pepper, carrot, and eggplant into a diced shape with the help of a knife.
9. Next, add chopped onions, garlic cloves, and carrots into the hot olive oil.
10. Set the burner heat to medium flame. Now, cook all vegetables for six to eight minutes.
11. Next, add eggplant, zucchini, and red bell pepper with the sauté garlic and onion.
12. Mix all vegetables by using a cooking spoon.
13. Simmer zucchini and other vegetables for an additional five to eight minutes.
14. After eight minutes, add dried basil, balsamic vinegar, salt, vegetable broth, black pepper, and crushed canned tomatoes to the same pot.
15. Combine all items. Cover the pot and cook the pasta sauce for twenty to twenty-five minutes on low flame.
16. During cooking, stir all ingredients to prevent burning.
17. The sauce is ready. Now, take a plate and shift the cooked noodles to this plate.
18. Pour pasta sauce over the noodles. Additionally, you may serve the sauce on its own.
19. The tasty Vegan Garden Veggie Pasta is ready.

Serving Suggestions:

Salad:

• You can enjoy the pasta with salads like Caesar salad, simple green salad, or Caprese salad.

Roasted vegetables:

• Try it with roasted vegetables such as sweet potatoes, Brussels, sprouts, or mushrooms.

Bread:

• Pair this tasty and creamy pasta with simple whole-wheat bread, or vegan garlic bread

Tips:

• Always use fresh and good quality vegetables.
• Choose vegan-friendly and medium-sized pasta.
• Try this pasta recipe with different herbs like oregano, thyme, cilantro, mint, or parsley.
• Don’t excessively cook the pasta to avoid it being squishy.
• Use a nonstick pot to cook the vegetables and pasta.
• You can prepare this pasta without using oil.

Storage Information:

Fridge:

• You can save the leftover pasta in a tightly closed box and refrigerate it for four to five days.

Freezer:

• We will freeze the cooked pasta and sauce in different airtight containers for three months. If we freeze the pasta with sauce, the flavor will change and lose its texture.

Reheating:

• Reheat the refrigerated pasta in an oven(microwave) for two/four mins. While rewarm the frozen pasta and sauce separately for 5 to 7 minutes in a microwave oven.

FAQs:

Can I add other proteins to make this pasta?

• You can add cooked tofu, seitan, white beans, tempeh, or chickpeas to make this pasta more delicious and wholesome.

What other pasta types do we use in the recipe?

• Always choose medium-size and vegan-friendly pasta like gemelli, rigatoni, or rotini. Vegan-friendly means the pasta is made without eggs.

Can I add species to the pasta dish?

• You are free to add spices like sliced jalapenos, sriracha, hot chili sauce, or red chili flakes to add a tasty and spicy flavor.

Nutritional Facts Per Serving Amount

Yield 6 servings
Total Calories 313 kcal
Carbohydrates 61 g
Protein 11 g
Dietary Fiber 8 g
Total Fat 3 g
Sugar 9 g
Sodium 668 mg
Iron 11 mg