pasta with veggies

Pasta all’Ortolana (Pasta with Vegetables), is a tasty and simple Italian vegetarian recipe. It’s a very quick preparation, perfect for any occasion. Cook the pasta “al dente” and then dress it with a mix of seasonal vegetables previously stewed with extra virgin olive oil and tomato passata. A mix of garden flavors that results in a fragrant and delicious pasta recipe.We used onion, peppers, carrots, zucchini and eggplant. Of course you can choose or add other vegetables according to your taste or according to the season.

Pasta all’Ortolana | Italian Pasta with Vegetables

360 g (3 1/2 cups) of durum wheat pasta

onion

bell pepper

eggplant

carrot

zucchini

Tomato Passata

hot chilli pepper (optional)

garlic

coarse salt to cook the pasta

salt

Extra Virgin Olive Oil

Cut the vegetables

Cut onion, bell pepper, eggplant, carrot and zucchini into small pieces. Put all the vegetables in a pan and add the extra virgin olive oil, the garlic clove and a pinch of salt to taste. Stir with a wooden spoon and simmer for 5 minutes.

Add tomato passata and cook

Add the tomato passata and cook for about 15 minutes on low heat, with a lid on.

Cook pasta and serve

Bring plenty of salted water to a boil to cook the pasta. When the water boils, add the pasta of your choice. When ready, drain and put in a serving bowl with the Ortolana sauce, mixing well to combine the vegetables with the pasta. Serve

The best creamy vegan pasta with veggies! Made with 10 ingredients and ready in 30 minutes. It will be your new go-to plant-based meal for an easy and comforting weeknight dinner. And it packs 17 grams of plant-based protein, fiber, and healthy fats for a well-balanced meal the whole family can get behind.

Creamy Vegan Pasta with Veggies

penne pasta

olive oil

broccoli florets ((250 grams))

red bell pepper, julienne ((150 grams/1 large))

mushrooms ((100 grams/about 5-6 mushrooms))

can quartered artichokes, drained

cherry tomatoes, halved ((150 grams))

salt and pepper,

cheese, bread

pasta sauce

raw cashews, soaked* ((I like to use whole cashews))

Soak cashews. Add cashews to a bowl with water and soak overnight, or for at least 4 hours. If you forget (which I do a lot), you can just add them to a bowl, cover them with water, and microwave them for 1-2 minutes until soft. Soaking them in water allows them to soften up and makes for easy blending.

Cook pasta according to the instructions. When draining, reserve 2 tablespoons (or more depending on your preference) of pasta water.

Make the sauce. Add the pasta sauce and cashews* (make sure to drain them) to a high-powered blender and blend until smooth and creamy.

Make the veggies. When the water is almost boiling for the pasta, you&#39;ll start making the veggies. Add oil to a large nonstick skillet over medium and let it get hot, about 30 seconds. Add broccoli and salt and pepper and cook for 4-5 minutes, stirring occasionally. Then add peppers and cook for 3-4 minutes, stirring occasionally. Finally, add mushrooms and cook for another 3-4 minutes, stirring occasionally.

Assemble. Drain pasta, saving 2 tablespoons of the pasta water. Add artichokes, cooked pasta, 2 tablespoons of pasta water, and the cashew sauce to the pan. Mix well to combine and let warm through, about 1-2 minutes. If needed, add more pasta water to thin out the sauce. Add cherry tomatoes and carefully mix to combine.

Serve and enjoy! Top with basil and enjoy!

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Creamy Vegan Pasta with Veggies

Top 2 pasta with veggies recipes from across the web

The most viewed pasta with veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pasta all’Ortolana | Italian Pasta ...

Creamy Vegan Pasta with Veggies

The most viewed pasta with veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine