Vegan Tomato Zucchini Pasta

The Vegan Tomato Zucchini Pasta is comforting and delicious. We made it with pasta, zucchini, cherry tomatoes, garlic, olive oil, Italian seasoning, vegan Parmesan-style cheese, fresh basil, reserved pasta water, and seasoning. It contains 13 grams of protein and 420 calories per serving. This meal becomes ready to serve in just 25 minutes. Store this Vegan Tomato Zucchini Pasta for 4 days in the refrigerator. You may serve this pasta with Italian chopped salad, lemon green beans, vegan garlic bread, Mediterranean cucumber salad, crispy tofu, or balsamic roasted vegetables. Preparing this pasta is very easy because the given instructions are clear.

STATS:

• Calories: 420 kcal
• Preparation time: 10 minutes
• Serving size: 1½ cups
• Cuisine: Italian
• Total time: 25 minutes
• Course: Main
• Diet: Vegan
• Cooking time: 15 minutes
• Serving: 4

EQUIPMENT:

• Large pot
• Colander
• Large skillet
• Wooden spoon
• Cutting board
• Measuring spoons & cups
• Knife

INGREDIENTS:

• Half tsp red pepper flakes
• 12 oz pasta
• Quarter cup vegan Parmesan-style cheese
• 2 tbsp olive oil
• Quarter tsp black pepper
• 2 medium sliced zucchinis
• 1½ cups halved cherry tomatoes
• Quarter cup chopped basil
• 3 minced garlic cloves
• Half tsp salt
• 1 tsp Italian seasoning
• Half cup reserved pasta water

INGREDIENT NOTES:

PASTA:

• It is the main base of the dish and gives a filling texture to the recipe. We should include short pasta shapes for better results, as they hold other ingredients perfectly. You may use whole-wheat pasta as per your preference.

OLIVE OIL:

• This oil cooks the zucchini, tomatoes, and garlic properly. Olive oil carries the flavors in the pasta and gives a smooth texture to the vegetables. You may utilize avocado oil as an alternative.

ZUCCHINI:

• We use it to include moisture and a mild flavor in the recipe. We slice zucchini into half-moons so it cooks quickly and does not become mushy. You may replace it with yellow squash as per your choice.

VEGAN PARMESAN-STYLE CHEESE:

• Parmesan-style cheese provides savory & cheesy taste to the pasta. You may use nutritional yeast as a substitute.

RESERVED PASTA WATER:

• This water has starch from the pasta that loosens the mixture and gives the desired consistency. You may use warm vegetable broth as an alternative.

INSTRUCTIONS:

1. Boil the salted water in the pot and cook pasta according to package guidelines.
2. Reserve half a cup of water and drain the pasta properly, then set it aside.
3. Cut the zucchini into half-moons & warm olive oil in the skillet over medium flame.
4. Cook the zucchini for 4 minutes, then add the cherry tomatoes and garlic and cook for 3 minutes.
5. Stir in black pepper, red pepper flakes, Italian seasoning, and salt, then cook for one minute.
6. Include the cooked pasta in the skillet and gently toss with the vegetables.
7. Mix the reserved pasta and adjust the consistency of the sauce, then add basil.
8. Lastly, include Parmesan-style cheese and toss the pasta, then serve warm.

SERVING SUGGESTIONS:

SALAD:

• Italian Chopped Salad
• Classic Garden Salad
• Mediterranean Cucumber Salad
• Tomato Basil Salad

VEGETABLE SIDE:

• Garlic Roasted Broccoli
• Lemon Green Beans
• Roasted Bell Peppers
• Balsamic Roasted Vegetables

BREAD:

• Vegan Garlic Bread
• Whole-Wheat Bruschetta
• Herb Focaccia
• Crusty Italian Bread

PROTEIN:

• Crispy Tofu
• Italian-Seasoned White Beans
• Grilled Tempeh
• Garlic Chickpeas

TIPS:

• You should avoid cooking the pasta too much so it doesn’t become soft while mixing.
• Reserve the pasta water when draining the pasta to use it later.
• Include basil at last to get the best taste and aroma in the recipe.
• Adjust the seasoning in the pasta as per your preference.

STORAGE INFORMATION:

FRIDGE:

• Store the pasta in a closed box for four days.

FREEZER:

• Freeze this zucchini pasta for two months.

FAQs:

Can I include whole-wheat pasta in this recipe?

• Yes, you may add whole-wheat pasta for better results and more fiber.

Will we exclude parmesan from this meal?

• Yes, you may skip vegan parmesan or use nutritional yeast instead.

How to make this dish spicy?

• You may increase red pepper flakes to get the spicy version of the recipe.

Can I include frozen zucchini in this recipe?

• Yes, fresh zucchini works better and makes the dish less watery.

NUTRITIONAL INFORMATION:

Calories: 420 kcal

Net carbs: 60 g

Iron: 3.0 mg

Total carbs: 66 g

Vitamin A: 1,050 IU

Fiber: 6 g

Calcium: 70 mg

Protein: 13 g

Sodium: 430 mg

Potassium: 500 mg