This dish takes about 20 minutes to make and will serve 2-3 people.
It’s plant-based/vegan and it’s also soy free and can be made gluten free by swapping the pasta.
It’s the perfect dish for when you are short on time and/or just don’t want to spend much time cooking but still want to eat healthy. I know your struggle! Sometimes we just don’t feel inspired and motivated to cook. But no worries, I’ve got you covered with this one! It’s super quick, easy and one of my ‘go-to’ ones on a busy, tired or lazy day! You don’t even need to get out your cutting board! By the way, you can make this as a dinner and eat the leftovers the next day for lunch. So let’s not spend much time talking and get to the recipe!
Ingredients:
- 150-225 g dry wholegrain pasta (ca. 75g/person)
- 1kg of frozen* vegetables of choice (I used a Italian mix with zucchini, bell pepper, tomato, mushrooms, broccoli, onions & olives)
- 1 can of diced tomatoes
- 1 can or 250g of cooked kidney beans or other beans
- 1/2 tbsp. dried oregano or a hand full of fresh oregano
- 1/2 tbsp. dried basil or a hand full of fresh basil
- salt & pepper to taste
- Optional: some cherry tomatoes cut in half, sprouts and roasted sunflower seeds or (home made) vegan parmesan* to top it with.
Directions:
- Add the frozen vegetables and the can of tomatoes to a pan on medium high heat. If you use dried herbs, you can also already add those in.
- Bring a pot of water to boil and then add the pasta to it, cook according to the instructions on the packaging. Except for adding salt.*
- When your vegetables are cooking and getting tender, you can rinse the canned beans with water through a strainer and add them to the mix. Ad salt and pepper to taste and stir it in.
- When the pasta is al dente, strain it in a strainer and rinse it with a little cold water to prevent them from sticking together.
- To serve you can either mix the pasta in with the vegetable mix in the pan and than plate it, or you can put the pasta on your plate first and then top it of with the vegetable mix and the eventual toppings.
Enjoy!
*You can take the vegetables out of the freezer before hand to let them thaw already a little or completely. This will speed up the cooking process even more!
*Her is the recipe for the homemade vegan parmesan (Varmesan). It’s very delicious, you can make it super easy in advance and store it in the fridge for multiple months (even though it might not last that long haha!). I would recommend adding the parmesan or some roasted sunflower seeds to the dish because yummm! And as a source of healthy fats, since you might have noticed this recipe is free from any oils or other sources of fats so far.
*I personally never ad salt to the cooking water of pasta because you will eat the pasta with the flavorful vegetable sauce anyway. This way you can reduce your salt intake.
Note that you can of course cut up fresh vegetables by yourself and soak and cook dried beans instead of using the canned ones. This will reduce waste from packaging! But the goal here was to make it super quick and easy, but still healthy. Frozen vegetables are nutrient wise just as good, if not even better than fresh ones some times. This is because they usually are washed, cut and frozen as soon as possible after harvesting. Make sure you look for a vegetable mix without added salt, sugar or other additives.
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