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Weeknight Plant-based Veggie Pasta



You know those cold winter nights where it's already dark out at 5:30pm, and you're tired from a long day of work?


The last thing I want to do on those nights is cook a complicated, time consuming meal. I want something easy, fast, and comforting that will leave me feeling nourished, like I just received a warm hug.


I made this recipe on exactly one of those nights and it hit the mark!


The best part is that it makes for yummy leftovers the next day.


I hate it when blogs go on and on before getting to actual the recipe so I promise you won't find that here. Just my mediocre food photos and basic ingredients. That's my spiel. You're welcome. ;) Hope you enjoy!!


Serving size: 5-6 servings

Prep time: 5 minutes | Cooking time: 20 minutes | Total time: 25 minutes

  • 2 cloves minced garlic

  • 2 Tbsp. extra virgin olive oil

  • 1/4 cup balsamic vinegar

  • .5 large tomato, diced

  • 2 cups of your fave tomato sauce

  • 2 cups spinach or green of choice

  • 1.5 cups broccoli

  • 1.5 cups sliced cremini mushrooms

  • 1 cup Parmesan cheese (or nutritional yeast to keep it vegan)

  • 1 package plant based pasta, I used Yellow lentil brown rice pasta from Trader Joes

  • 1 tbs fresh or dry rosemary and/or thyme

  • 1 cup reserved pasta water

  • 1/3 cup pine nuts (optional for crunch)

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes

Option to add plant based protein: cook 1/2 package meatless meatballs, according to package

DIRECTIONS

  1. Heat olive oil in a wide pan over medium heat,

  2. Toast pine nuts until they have some color then remove + set aside

  3. Add minced garlic and herbs and cook until fragrant.

  4. Add broccoli and mushrooms and balsamic vinegar, Cook for 5 minutes + stir

  5. Add your diced tomato, and seasonings, cook until vegetables soften down

  6. Add tomato sauce and bring to a simmer, add in greens to wilt

  7. Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta water before straining. Return pasta to pot.

  8. Add pasta water to your sauce

  9. Take the sauce off of the heat, and stir in half of your cheese/nutritional yeast. Taste then adjust with additional salt if needed.

  10. Add the sauce to your pasta pot and stir so to mix pasta with the sauce.

  11. Serve with toasted pine nuts and the rest of the parmesan/nutritional yeast on top.



Bon Appetit!


If you make this recipe, snap a photo and hashtag it #katalystliving — I love to see your creations on Instagram and Facebook!

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