Let There Always Be Pasta: 10 Vegetarian Recipes

Health 2022

Table of contents:

Let There Always Be Pasta: 10 Vegetarian Recipes
Let There Always Be Pasta: 10 Vegetarian Recipes

Video: Let There Always Be Pasta: 10 Vegetarian Recipes

Video: 3 Veggie Pasta Dishes (Vegan) 2022, December
Anonim

Pasta, let's not be afraid of loud statements, is an ingenious dish. It can be prepared very quickly and often from improvised ingredients. If in the off-season and in winter you want hearty options (and there are a million of them), then in the summer your soul asks for light, vegetable with fresh herbs. In addition, in the heat, the pasta goes well cold. We have collected 10 recipes for vegetarian and vegan pasta, each of which can be further improved according to your taste and taking into account your own beliefs - whether you add cheese or a ham brought from your vacation.

Capellini with broccoli and garlic

Image
Image

INGREDIENTS (for four):

1 pack of cappellini

a head of broccoli

a couple of cloves of garlic

salt, spices to taste

COOKING:

Bring water to a boil, add salt and fresh garlic to it. Place the cappellini in a saucepan and cook for 1 minute.

Divide the broccoli into florets, add to the pasta and cook for another 2 minutes until tender.

Drain and serve with a little garlic and seasoning to taste.

If you don't have a cappellini at hand and you are too lazy to run to the store for this type of pasta, replace it with any other one. In this case, at the first stage of cooking, the cooking time should be increased by checking the instructions on the packaging of your pasta.

Cold pasta with sesame oil and bell pepper

INGREDIENTS (for two):

pasta to taste

2 tbsp. l. sesame oil

soy sauce

½ tsp cayenne pepper

1 red pepper, chopped into strips

1 bunch of cilantro

COOKING:

Cook the pasta following the instructions on the package.

Toss it with sesame oil, soy sauce, and cayenne pepper.

Add chopped red pepper and cilantro and stir again.

Cover the pasta and refrigerate for at least 1 hour. Serve cold.

Pesto and spinach pasta

Image
Image

INGREDIENTS (for two):

pasta to taste

175 g of nuts: walnuts and pine nuts are fine

125 g basil leaves

3 cloves of garlic

2 tbsp. l. hard goat cheese, grated

200 ml olive oil

4 large handfuls of spinach

salt

pepper

COOKING:

Prepare the paste following the instructions on the package.

Grind nuts, basil, garlic, cheese and olive oil in a blender.

Simmer the spinach in a skillet, using a couple tablespoons of water instead of oil.

Add pesto to the paste (start with three tablespoons - base on taste) and spinach, serve. Store the leftover pesto in the refrigerator, it will easily last up to two weeks, but we bet you will eat it much sooner.

Pasta with goat cheese and mushrooms

INGREDIENTS (for two):

pasta to taste

1 tbsp. l. olive oil

3 tbsp. l. dry white wine

150 ml vegetable broth

100 ml cream (or 250 ml cream,

if you do not take vegetable broth)

110 g goat cheese

1 small bunch fresh parsley

200 g of your favorite mushrooms

dry rosemary, basil and thyme

1 clove of garlic

salt and pepper

COOKING:

Fry the mushrooms and prepare the pasta following the instructions on the package.

Combine olive oil, wine, broth and cream in a saucepan, bring to a boil and simmer over low heat until the liquid is halved.

Add parsley, goat cheese, salt, pepper and garlic.

Continue cooking, stirring frequently, until the sauce is thick and smooth.

Add the herbs to the sauce, stir with the mushrooms, place on the pasta and serve immediately.

Pasta with pumpkin and sage

Image
Image

INGREDIENTS (for four):

pasta to taste

3 cloves of garlic, minced

1/2 onion, diced

2 tbsp. l. olive oil

120 ml vegetable broth

120 ml soy milk (or any

vegan milk replacer)

360 ml pumpkin, brought to the consistency of mashed potatoes (you can take canned or fresh, but you have to cook it in advance)

1½ tsp dried sage

salt and pepper to taste

chopped walnuts or cedar

nuts (optional)

COOKING:

Prepare the paste following the instructions on the package.

Fry the garlic and onion in olive oil.Reduce heat to low and add vegetable stock, soy milk, pumpkin, and sage to the skillet. Simmer for 8-10 minutes.

Add salt, pepper and nuts. Stir, remove from heat and serve with pasta.

Asian style curry pasta with vegetables

INGREDIENTS (for two):

pasta to taste

2 tbsp. l. olive oil

1 green pepper, chopped

into thin strips

1 onion, finely chopped

2 cloves of garlic, minced

chili sauce with garlic, to taste

3 tbsp. l. curry powder

2-3 st. l. soy sauce

COOKING:

Cook the pasta following the instructions on the package.

Fry the onions, bell peppers and garlic in olive oil until soft, add the chili sauce and stir well.

Reduce heat and add soy sauce and dry curry to vegetables. Simmer a little so that the sauce saturates the vegetables thoroughly.

Toss vegetables and pasta, serve.

Pasta with avocado and tomatoes

Image
Image

INGREDIENTS (for two):

pasta to taste

1 medium tomato, diced

1-2 stalks of green onions, finely chopped

1 large ripe avocado

¼ teaspoon finely grated garlic

juice from ¼ lemon

salt and pepper to taste

COOKING:

Prepare the paste following the instructions on the package. Before draining the water, save about a glass - you will need the liquid to adjust the thickness of the sauce.

Mash the avocado in a bowl, add garlic and lemon juice, salt and pepper to it. Mix well.

Add some of the water left over from the pasta to the sauce. Combine the resulting sauce with tomatoes, green onions and pasta.

Tagliatelle with caramelized

onions and yogurt

INGREDIENTS (for two):

146 g tagliatelle

425 g onions (about 4 medium onions), chopped thinly

2 tbsp. l. olive oil

1 bay leaf

1 cinnamon stick

1 clove of garlic, minced

50 g Greek yogurt

1½ tbsp. l. milk

2 tbsp. l. chopped fresh dill

15 g butter

¼ h. L. ground cayenne pepper

feta cheese for serving

COOKING:

Place the onion, olive oil, bay leaf, and cinnamon in a heavy-bottomed skillet. Simmer over medium heat, stirring occasionally, until the onions are golden brown, add the garlic and cook for another 2 minutes.

Add some water to the skillet, cover, reduce heat to low, and simmer for about half an hour until the onions are caramelized. Make sure that the water evaporates and the onions do not burn. At this point, if the onions don't caramelize well, you can add a teaspoon of sugar and lemon juice to remove the excess sweetness.

Evaporate excess liquid from the pan.

Boil the pasta. When it's almost done, add the yogurt and milk to the onion pan. Heat, but do not bring the sauce to a boil.

Mix pasta and onion, add fresh dill.

Melt the butter in a skillet and add the cayenne pepper to it, cook for 20 seconds.

Serve with a drizzle of hot butter and crumbled feta cheese.

Classic pasta with tomato sauce

Image
Image

INGREDIENTS (for four):

pasta to taste

1½ tsp chopped fresh garlic

2 tbsp. l. olive oil

120 ml dry red wine

400 g tomatoes, diced

1 tsp dried basil

½ tsp dried oregano

1 tsp Sahara

¼ h. L. ground black pepper

grated parmesan

COOKING:

Prepare the paste following the instructions on the package.

Fry the garlic. Add wine, tomatoes, basil, oregano, sugar and pepper. Simmer over medium heat for 20 minutes, or until sauce thickens.

Place the sauce over the pasta and serve with a sprinkle of Parmesan cheese.

Pasta "Primavera" with zucchini and broccoli

INGREDIENTS (for four):

pasta to taste

100 g broccoli

1 onion, chopped

1 zucchini, finely chopped

100 g green beans

100 g corn

1 red pepper, diced

a small bunch of fresh basil

1 tsp ground pepper

salt to taste

COOKING:

Prepare the paste following the instructions on the package.

Cook broccoli (1-2 minutes in boiling water).

Sauté the finely chopped onions, zucchini and beans. Add red peppers, broccoli, and corn to these. Season with basil, pepper and salt to taste.

Toss vegetables with pasta and serve.

Photos: Brent Hofacker - stock.adobe.com, gontabunta - stock.adobe.com, FomaA- stock.adobe.com, Bogdan Wankowicz - stock.adobe.com, mariashumova - stock.adobe.com, angorius- stock.adobe.com

Popular by topic