Easy Vegan Pasta Recipe

this recipe comes from detoxinista.com

Easy Vegan Pasta (only 5 ingredients!)

This Vegan Pasta is an easy vegetarian dinner made with just 5 ingredients. You need less than 30 minutes to make it!

PREP TIME 10 minutes, COOK TIME 15 minutes , TOTAL TIME 25 minutes

SERVINGS 6

AUTHOR Megan Gilmore

INGREDIENTS

  • 1 pound dry pasta (any type you like)
  • 1 25 oz. jar marinara sauce (most are vegan, but check the label for no added sugar, too)
  • 1 pound assorted vegetables , like zucchini, tomatoes, and red onion
  • olive oil , as needed
  • 1/4 cup prepared hummus
  • salt , to taste

INSTRUCTIONS

  • Bring a large pot of salted water to a boil, and preheat the oven to 400ºF.
  • While they are heating up, chop the vegetables and arrange them in a single layer on a large baking sheet. Drizzle with olive oil and salt, and toss to coat well. Roast the vegetables in the oven until tender, about 15 minutes.
  • When the water is boiling, add the pasta and cook as directed on the package. When it is tender, drain the water and set the pasta aside in a colander.
  • Use the large pot that you just cooked the pasta in to assemble the final dish. Over medium heat, stir together the marinara sauce and hummus to create a creamy sauce. (I usually use 2 heaping spoonfuls of hummus, which is roughly 1/4 cup, but you can add it to taste.)
  • To the sauce, add in the cooked vegetables and pasta, and toss well until everything is coated with the sauce. Season to taste with additional salt, if needed, then serve warm. Add some cashew Parmesan cheese on top, if desired.
  • Leftover pasta can be stored in an airtight container in the fridge for up to a week. You can quickly reheat this in a skillet for another fast meal in the future.

NUTRITION

Calories: 329kcal | Carbohydrates: 68g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 346mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3839IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 4mg

Vegan Pasta Nutrition (1 of 6 servings): Calories: 329, Fat: 14g, Carbohydrates: 68g, Fiber: 4g, Protein: 14g

Recipe Notes:

  • The nutrition of this recipe will vary depending on the ingredients you use. If you follow an oil-free diet, try making a homemade hummus or using Engine 2 brand, which is sold at Whole Foods.
  • Different vegetables will roast faster than others. To make the cooking process as fast as possible, cut the vegetables into smaller pieces. Broccoli, Cauliflower, zucchini, red onion, bell peppers, Brussels sprouts all make excellent roasted options, and you can add more tender greens, such as kale or spinach, into the skillet to wilt in the pasta sauce before serving. If you want to add a starchier vegetable, like squash or potatoes, they will take almost double the time to roast, so keep that in mind.

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