Name: Pasta Primavera 30 Minute Midweek Vegetarian Meal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 cloves garlic chopped; 1 sweet onion chopped; 1/2 tsp chili pepper (optional); 2 tbsp good olive oil (optional); 2 cups mushrooms quartered; 1 medium zucchini sliced; 1 cup roughly chopped basil (plus more for garnish); 15.5 oz can garbanzo beans with aquafaba; 28 oz can crushed tomatoes; Salt and pepper to taste; 1 lb of your favorite pasta; Parmigiano Reggiano (optional)

Pasta Primavera 30 Minute Midweek Vegetarian Meal

Serve this one pan pasta dish with a simple green salad, and you are all set for supper and easy clean up. Use canned low sodium or no salt added garbanzo beans (chickpeas) to control the sodium, along with the aquafaba (liquid in the can) as part of the sauce. Any pasta will do, but I like short pastas because they grab up the veggies nicely. I used campanile pasta for this. Notice how the veggies cling to the pasta? That way, you get some of everything in each bite. If you go oil free, sauté the veggies in a little broth, water, or use the aquafaba to add moisture to the pan. Cover the pan with a lid to capture the moisture. Skip the cheese at the end to keep it vegan.

Course Main Course

Cuisine Mediterranean

Keyword Anti Inflammatory, Mediterranean, Oil Free, Pasta, Tomato, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

4 cloves garlic chopped
1 sweet onion chopped
1/2 tsp chili pepper optional
2 tbsp good olive oil optional
2 cups mushrooms quartered
1 medium zucchini sliced
1 cup roughly chopped basil plus more for garnish
15.5 oz can garbanzo beans with aquafaba
28 oz can crushed tomatoes
Salt and pepper to taste
1 lb of your favorite pasta
Parmigiano Reggiano optional

Instructions

In a large pot, sauté garlic, onion and chili pepper in olive oil over medium heat for 5 minutes
Add mushrooms, zucchini, and basil, and sauté for about 5 minutes, until the veggies soften
Stir in to combine the beans with liquid, and the tomatoes
Cover, and let cook for about 15 minutes, stirring occasionally
Add pasta directly to sauce plus 2 cups of water, stirring to combine
Turn heat on high, and allow pasta to cook in sauce
You may need more water depending upon the type of pasta you use
Once the sauce comes to a boil, cook for about 5 minutes until pasta is al dente
Season as desired with salt and pepper, and stir in parmesan cheese if using
Serve with a simple salad

Inspired by my produce share from Purple Dragon Organic Produce Co-op

Buono appetito!

Pasta Primavera 30 Minute Midweek Vegetarian Meal

Ingredients

Instructions

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