Print
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.
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