Vegetarian pasta with vegetables: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetarian pasta is not only incredibly tasty, but also very he althy. It contains a wide variety of vegetables. Therefore, it is recommended to periodically include it in the diet of those who do not eat meat.

Almond milk version

This recipe is served with an impromptu cream sauce. It consists of almond milk, flour and a few additional ingredients. It is thanks to this gravy that the vegetarian pasta, the recipe of which will be discussed below, acquires a pleasant taste and creamy texture. To feed your family this meal you will need:

• 250 grams of any pasta.
• 3 tablespoons of good quality olive oil.
• 4 garlic cloves.
• 4 tablespoons flour or arrowroot powder.
• 450 milliliters of unsweetened almond milk.
• 6 tablespoons yeast.
• A quarter cup of veggie cheese
• Half teaspoon garlic powder
• S alt and spices.

Process Description

The pasta is dipped in a pot of lightly s alted boiling water and boiled according to the instructionsmanufacturer. After that, they are thrown into a colander, wait until the unnecessary liquid drains, and cover with a lid.

In a deep frying pan, greased with warmed olive oil, spread the peeled garlic cloves and fry them over medium heat until golden brown. In a separate bowl, combine arrowroot powder (or plain flour), s alt, spices, nutritional yeast, and vegan cheese. Garlic powder and almond milk are also sent there.

Everything is well whipped with a blender and poured into a frying pan. Cook the gravy over low heat, stirring occasionally so that it does not burn. When the sauce thickens, the previously boiled pasta is laid out to it, gently mixed and heated for a couple of minutes. Ready vegetarian pasta is served hot. If desired, it is sprinkled with chopped herbs.

Tomato sauce variant

This he althy and easy dish has a deep rich taste. It is prepared according to an extremely simple technology, which even a teenager can handle without any problems. To make a delicious vegetarian tomato paste, you need quite a bit of patience and a certain set of products. This time you should have in your kitchen:

• 210 grams pasta.
• Eggplant.
• 30 grams of parmesan.
• Zucchini.
• 90 grams each of fresh-frozen asparagus, green peas and bell peppers.
• 210 milliliters of tomato sauce.
• 90 grams of butter.
• S alt and seasonings.
• 60milliliters of olive oil.

Action algorithm

First of all, you should do pasta. They are carefully immersed in a saucepan filled with s alted boiling water and boiled until tender. The time spent on fire depends on the variety and is always written on the package. After that, the cooked products are thrown into a colander so that excess liquid drains from them.

Fresh-frozen asparagus and green peas are placed in a heated frying pan greased with olive oil. After they are lightly fried, the remaining vegetables and tomato sauce are added to them. All mix well and simmer over low heat until the zucchini and eggplant are soft. Then they are combined with pre-cooked pasta and heated for literally half a minute. Vegetarian pasta prepared in this way with vegetables is especially good when served hot. It will be a great option for a family dinner. Before serving, it is generously sprinkled with grated parmesan and garnished with fresh herbs.

Champignon variant

This light and flavorful dish is perfect for a Sunday family lunch or a romantic dinner. Since the recipe for making vegetarian pasta with mushrooms involves the use of certain ingredients, go shopping in advance. To prepare two servings you will need:

• A couple of small zucchini and eggplant.
• Spaghetti.
• 10-12 mushrooms.
• 2 heads of onionbow.
• Pair of colorful bell peppers.
• S alt and spices.

Cooking technology

At the initial stage, you need to do vegetables. Washed and peeled eggplants are cut into small pieces, covered with s alt and left for a short time at room temperature. This will get rid of the bitterness present in them. All other vegetables are washed and chopped. Onions and peppers are cut into cubes, mushrooms into slices, zucchini into thin strips.

The vegetables prepared in this way are fried in vegetable oil. First, bell peppers are laid out in the pan, after three minutes zucchini and washed eggplants are added to it. All this is stewed over low heat for about a quarter of an hour.

Onions and mushrooms are sent to a separate frying pan and fried until tender. Then the vegetables are combined in a common bowl, mixed and heated for no more than a minute. Immediately after that, boiled pasta is added to them. Vegetarian pasta prepared in this way is good because any vegetables can be added to its composition. For example, zucchini can be replaced with asparagus.

Olive variant

The dish prepared according to the technology described below has a moderately spicy and piquant taste. It is interesting because it contains not fresh, but sun-dried tomatoes. In order for you to get a nutritious and fragrant vegetarian pasta, the recipe with a photo of which can be seen just below, you need to make a revision in advance in your own refrigerator andthe need to purchase the missing components. In this case, you should have at hand:

• 250 grams pasta.
• A small jar of olives and black olives.
• Half a cup of sun-dried tomatoes.
• A couple of cloves of garlic.
• 3 full tablespoons of good olive oil.

Sequence of actions

Fill a voluminous pot with filtered water, throw a little table s alt into it and send it to the stove. Immediately after the liquid boils, the pasta is immersed in it, reduce the heat and cook until tender. Then the spaghetti is thrown into a colander and left to drain the remaining water.

Meanwhile, you can take the time to prepare the rest of the products. Sun-dried tomatoes are placed in a deep bowl, poured with boiling water and left for ten minutes. While they are steaming, you need to do olives and olives. All the brine in the jars is drained from them and the bones are removed.

Tomatoes that have managed to steam up are taken out of the water and combined in one bowl with olives, olives and chopped garlic cloves. Everything is intensively mixed, seasoned with high-quality vegetable oil and crushed in a blender. It is important to ensure that the sauce acquires the most uniform consistency. After that, it is combined with boiled pasta and gently mixed. Vegetarian pasta cooked in this way in olive-tomato sauce is especially tasty when warm. It is usually garnished with fresh herbs before serving.