vegan pasta recipes
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked Vegetable Pasta Recipe | Easy Vegetarian and Vegan Meals. A healthy (almost) one pot vegetable pasta recipe perfect for easy vegetarian and vegan meals / meal prep ideas. I’ll show you an easy way, how to make vegetable pasta / vegetarian pasta, a (almost) one pot meal made with roasted vegetables and penne pasta – a healthy Italian pasta recipe. This easy vegetarian pasta recipe is loaded with roasted vegetables for a healthy vegetarian meal. A delicious veggie pasta recipe and a great way to add vegetables to your plant based diet. Healthy roasted vegetables / veggie pasta recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan pasta recipe. Is there another pasta recipe you’d like to see me prepare?
▶️ BAKED VEGETABLE PASTA RECIPE INGREDIENTS: (3 to 4 servings)
✅ ???? BAKING DISH: 9 X13 inches
Parchment paper – to warp the garlic cloves
Aluminium foil
200g / 1+1/2 cup approx. / 1 large Red Bell Pepper – Cut into 1 Inch cubes
250g / 2 cups approx. / 1 medium Zucchini – cut in 1 Inch thick pieces
285g / 2+1/2 cups approx. / medium Red Onion – cut in 1/2 Inches thick pieces
225g / 3 cups Cremini Mushrooms – cut in 1/2 Inches thick pieces
300g Cherry or Grape Tomatoes / 2 cups approx. but may vary depending on the size
Salt to taste (I have added 1 teaspoon of pink Himalayan Salt which is milder than the regular salt)
3 Tbsp Olive Oil
1 Teaspoon Dried Oregano
2 Teaspoons Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
1 Whole Garlic / 45 to 50g – peeled
1/2 cup / 125ml Passata or Tomato Puree
Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Tablespoon of organic cold pressed olive oil
1 cup / 30 to 35g Fresh Basil
???? To Cook Pasta:
Penne Pasta (or any pasta of your choice) – 200g / 2 cups approx.
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt which is milder than the regular table salt)
▶️ METHOD:
PRE-HEAT THE OVEN TO 400 F.
Add the chopped red bell pepper, zucchini, mushrooms, sliced red onion, cherry/grape tomatoes to a 9 x 13 inches baking dish. Add dried oregano, paprika, cayenne pepper, olive oil, salt and mix well. Pack the peeled garlic cloves in parchment paper and then wrap in aluminum foil. Transfer the baking dish and the garlic packet into the oven and roast in a pre-heated 400F oven for 50 to 55 minutes or until the vegetables are nicely roasted.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
Generously salt a pot of boiling water and add the penne pasta. Cook the pasta as per the package instructions.
✅ ???? TRY TO ARRANGE THE COOKING OF THE PASTA CLOSE TO THE END OF THE BAKING TIME OF THE VEGETABLES SO THAT WHEN THE ROASTED VEGETABLES ARE OUT FROM THE OVEN THE PASTA IS COOKED AROUND THE SAME TIME.
Remove the roasted vegetables and garlic from the oven. Remove the roasted garlic from the pack and add it to the roasted vegetables along with passata / tomato puree. Drain the cooked pasta and add it to the vegetables in the baking dish, along with crushed black pepper, drizzle of olive oil and fresh basil leaves. Mix well and serve hot.
▶️ IMPORTANT TIPS:
???? Every oven is different so adjust the baking time accordingly
???? For the best outcome – arrange the cooking of the pasta close to the end of the baking time of the vegetables so that when the roasted vegetables are out from the oven the pasta is cooked around that time
???? The garnish is what completes the dish so please try not to skip any of the ingredients
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked Vegetable Pasta Recipe | Easy Vegetarian and Vegan Meals. A healthy (almost) one pot vegetable pasta recipe perfect for easy vegetarian and vegan meals / meal prep ideas. I’ll show you an easy way, how to make vegetable pasta / vegetarian pasta, a (almost) one pot meal made with roasted vegetables and penne pasta – a healthy Italian pasta recipe. This easy vegetarian pasta recipe is loaded with roasted vegetables for a healthy vegetarian meal. A delicious veggie pasta recipe and a great way to add vegetables to your plant based diet. Healthy roasted vegetables / veggie pasta recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan pasta recipe. Is there another pasta recipe you’d like to see me prepare?
▶️ BAKED VEGETABLE PASTA RECIPE INGREDIENTS: (3 to 4 servings)
✅ ???? BAKING DISH: 9 X13 inches
Parchment paper – to warp the garlic cloves
Aluminium foil
200g / 1+1/2 cup approx. / 1 large Red Bell Pepper – Cut into 1 Inch cubes
250g / 2 cups approx. / 1 medium Zucchini – cut in 1 Inch thick pieces
285g / 2+1/2 cups approx. / medium Red Onion – cut in 1/2 Inches thick pieces
225g / 3 cups Cremini Mushrooms – cut in 1/2 Inches thick pieces
300g Cherry or Grape Tomatoes / 2 cups approx. but may vary depending on the size
Salt to taste (I have added 1 teaspoon of pink Himalayan Salt which is milder than the regular salt)
3 Tbsp Olive Oil
1 Teaspoon Dried Oregano
2 Teaspoons Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
1 Whole Garlic / 45 to 50g – peeled
1/2 cup / 125ml Passata or Tomato Puree
Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Tablespoon of organic cold pressed olive oil
1 cup / 30 to 35g Fresh Basil
???? To Cook Pasta:
Penne Pasta (or any pasta of your choice) – 200g / 2 cups approx.
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt which is milder than the regular table salt)
▶️ METHOD:
PRE-HEAT THE OVEN TO 400 F.
Add the chopped red bell pepper, zucchini, mushrooms, sliced red onion, cherry/grape tomatoes to a 9 x 13 inches baking dish. Add dried oregano, paprika, cayenne pepper, olive oil, salt and mix well. Pack the peeled garlic cloves in parchment paper and then wrap in aluminum foil. Transfer the baking dish and the garlic packet into the oven and roast in a pre-heated 400F oven for 50 to 55 minutes or until the vegetables are nicely roasted.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
Generously salt a pot of boiling water and add the penne pasta. Cook the pasta as per the package instructions.
✅ ???? TRY TO ARRANGE THE COOKING OF THE PASTA CLOSE TO THE END OF THE BAKING TIME OF THE VEGETABLES SO THAT WHEN THE ROASTED VEGETABLES ARE OUT FROM THE OVEN THE PASTA IS COOKED AROUND THE SAME TIME.
Remove the roasted vegetables and garlic from the oven. Remove the roasted garlic from the pack and add it to the roasted vegetables along with passata / tomato puree. Drain the cooked pasta and add it to the vegetables in the baking dish, along with crushed black pepper, drizzle of olive oil and fresh basil leaves. Mix well and serve hot.
▶️ IMPORTANT TIPS:
???? Every oven is different so adjust the baking time accordingly
???? For the best outcome – arrange the cooking of the pasta close to the end of the baking time of the vegetables so that when the roasted vegetables are out from the oven the pasta is cooked around that time
???? The garnish is what completes the dish so please try not to skip any of the ingredients
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1
#pasta #pastarecipe #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #pastarecipes #italianfood #italiancooking #vegetables
One Pot Vegan Meals ANYONE Can Make! Healthy & Easy Vegan Recipes
One Pot Vegan Meals ANYONE Can Make! Healthy & Easy Vegan Recipes
In this video we’re making 20 MINUTE VEGAN MEALS! These easy weeknight meals are vegan, healthy and require minimal chopping, minimal prep, minimal ingredients! We’re making 20 minute noodles (Asian-inspired peanut noodles) and a creamy vegan hummus pasta. LET’S GO!
Love pasta? Watch this video next: https://youtu.be/3aNEnXCgYSg
Want more healthy, high-protein vegan meal inspo? Check out this playlist: https://www.youtube.com/playlist?list=PLf7woCLAh2s9DSKF3pxI3hK67f95fyddG
*SPICY PEA’NOT’ NOODLES* Serves 4, 565 Cal, 30g protein
(great for folks with peanut allergies, see notes!)
*for the sauce*
¼ cup hummus
2 tbsp nut butter (peanut butter or any other nut/seed butter you love)
1 tbsp gochujang (sub: sriracha or garlic chili sauce)
1 tbsp maple syrup (or any liquid sweetener)
1 tbsp mirin (sub: more maple syrup)
1 tbsp rice vinegar
3 tbsp soy sauce or tamari
1 tsp garlic powder
1 tsp onion powder
pinch chili flakes
10 oz ramen or rice noodles
2 cups broccoli florets, chopped
2 cups frozen damame beans, thawed
1 block extra firm tofu, chopped
1. Bring a large saute pan of salted water to a boil and cook rice/ramen noodles according to package directions.
2. While the water boils, combine all the sauce ingredients in a bowl and whisk well until creamy. Thin with a bit of water if needed.
3. Chop the broccoli, and when the noodles are about 3 to 4 mins away from being al dente, add the broccoli to the noodles and cook for 3 to 4 minutes, until bright green but still firm with a bit of crunch left.
4. Drain the noodles and broccoli, return to empty pan. Add the spicy sauce and thawed edamame beans and stir well to combine until all the noodles and broccoli have been completely coated in the sauce. Let the dish warm through on medium-low heat until steaming hot, remove from heat and serve.
5. Garnish with chopped green onion, sesame seeds and extra chili flakes and enjoy!
*CREAMY HUMMUS PASTA* Serves 4, 490 Cal, 26g protein
1 pound pasta noodles
*for the sauce*
1 cup hummus
1 block silken tofu
2 tbsp tomato paste
2 tbsp lemon juice
¼ cup sun-dried tomatoes, chopped
½ cup kalamata olives, pitted and sliced
3 roma tomatoes, diced
Handful of fresh chopped basil or parsley
1. Bring a large saute pan of salted water to a boil and cook pasta noodles according to package directions until almost al dente.
2. While the water boils, add the silken tofu, hummus, tomato paste and lemon juice to a high speed blender and blend for 30 to 60 seconds until smooth and creamy.
3. Chop the roma tomatoes, sun dried tomatoes, kalamata olives and fresh herbs.
4. Once noodles are almost al dente, drain the water (reserve ½ cup pasta water in case to thin out sauce) and set the noodles aside.
5. Add the roma tomatoes to the pan and saute with a splash of water or ½ tbsp oil, for about 3 to 4 minutes over medium heat, until darkening in colour and shrinking in size. Add the noodles, sauce, sun dried tomatoes, olives and fresh basil. Stir well to combine everything into the sauce.
6. Let the dish heat through until for 4 to 6 minutes until steaming hot, then remove from the heat. Serve with extra chopped sun dried tomatoes, olives and fresh herbs and enjoy!
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Discover The Ultimate Vegan Pasta Recipe: Orecchiette Cimi Di Rapa – A Must-Try Delight!
Discover The Ultimate Vegan Pasta Recipe: Orecchiette Cimi Di Rapa – A Must-Try Delight!
???? Orecchiette alla Pugliese or Orecchiette Cimi di Rapa is one of the best vegan pasta recipes! This meatless pasta is an easy vegetarian dinner and a special vegan entree that everyone will enjoy.
The vegan sausage makes this a high protein vegan meal that is also a heart- healthy meal that has zero cholesterol, this dish has all of the flavor with only 1/3 of the fat in the traditional Italian recipe.
Follow @catsvegankitchen3390 for the best vegan recipes
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Find the full written recipe here:
www.catsvegankitchen.com/the-bestveganrecipes-1/vegan-orecchiette-cimi-de-rapa
Music
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Artist: http://www.twinmusicom.org/
00:00 Introduction
00:35 Ingredient List
01:01 Broccoli and Pasta prep
01:55 Making the Sauce & Main Recipe Prep
04:01 Nutritional Info!
Zucchini Tomato Pasta Recipe | Easy Vegetarian And Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian And Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know in the comments if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS:
???? To Cook Pasta:
250g / 2+1/2 cups approx. Penne Pasta (OR ANY TYPE OF PASTA OF YOUR CHOICE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion – Thinly Sliced
1 Tablespoon Garlic – finely chopped (3 to 4 garlic cloves approximately)
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, you can always increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini – Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I have added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it’s Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it’s soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste and mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can always increase the quantity of the tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring it to a boil. Once it comes to a boil, add the Cherry/grape tomatoes. Cook the tomatoes on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix well and serve hot.
▶️ IMPORTANT NOTES:
???? YOU CAN USE ANY TYPE OF PASTA OF YOUR CHOICE
???? DO NOT over cook the pasta. Cook the pasta Al dente because we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity / sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can always increase the quantity of the tomato paste
Enjoy!
*************
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
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*********
#pasta #pastarecipe #tomatopasta #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #healthypasta #zucchinirecipe
Spaghetti & Meatballs! (My First Vegan Recipe!)
Spaghetti & Meatballs! (My First Vegan Recipe!)
Today I will show you how I Turned A SQUASH Into Spaghetti & Meatballs! (My First Vegan Recipe!) Honestly, this dish was amazing. Hope you enjoy!
Subscribe for better taste buds ❤️
GET SEASONED! 😛💥
•Instagram- https://instagram.com/farnumgrindtime
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•Twitter- https://twitter.com/moreseasoning1
•Spotify- https://spoti.fi/3olsi7X
My P.O. Box! 📬📦
301 W. Platt Street # 619
Tampa, FL, 33606
Business Inquires: MoreSeasoning1@Gmail.Com
SHOP MY COOKWARE 🔪🍲
Meat Chopper- https://bit.ly/36osTPP
Splatter Guard- https://bit.ly/3riWt1Q
Glass Mixing Bowl Set- https://amzn.to/39PjG5f
Baking Sheet & Rack- https://bit.ly/3fTzvsL
Cutting Board- https://amzn.to/3ouKeNh
Pan Set- https://bit.ly/36rPhYx
Knives- https://bit.ly/3mswORt
Cheaper Knives- https://bit.ly/3ls6cP5
INGREDIENTS 🥒 🍅
• Vegan or Non-vegan Beef
• Vegan or Non-vegan Cheese
• Whole Carrot
• Italian Parsley
• Spaghetti Squash
• Garlic
• White Onion
• Bay Leaf
• Oregano
• Onion Powder
• Red Chili Flake
• Smoked Paprika
• Garlic Powder
• Chia Seeds
• Tomato paste
• Whole Peeled Tomatoes
• Italian Bread Crumbs
• Olive Oil
• Fresh Basil
CHAPTERS 📚
0:00 – Intro
1:00 – Ingredients
1:32 – Prep Work
6:26 – Cook Up!
10:40 – Taste Test
12:05 – Recap & B Roll
Comment NO BEEF for a ❤️
Spaghetti & Meatballs! (My First Vegan Recipe!)
Spaghetti & Meatballs! (My First Vegan Recipe!)
Today I will show you how I Turned A SQUASH Into Spaghetti & Meatballs! (My First Vegan Recipe!) Honestly, this dish was amazing. Hope you enjoy!
Subscribe for better taste buds ❤️
GET SEASONED! 😛💥
•Instagram- https://instagram.com/farnumgrindtime
•Instagram- https://instagram.com/moreseasoning
•Twitter- https://twitter.com/moreseasoning1
•Spotify- https://spoti.fi/3olsi7X
My P.O. Box! 📬📦
301 W. Platt Street # 619
Tampa, FL, 33606
Business Inquires: MoreSeasoning1@Gmail.Com
SHOP MY COOKWARE 🔪🍲
Meat Chopper- https://bit.ly/36osTPP
Splatter Guard- https://bit.ly/3riWt1Q
Glass Mixing Bowl Set- https://amzn.to/39PjG5f
Baking Sheet & Rack- https://bit.ly/3fTzvsL
Cutting Board- https://amzn.to/3ouKeNh
Pan Set- https://bit.ly/36rPhYx
Knives- https://bit.ly/3mswORt
Cheaper Knives- https://bit.ly/3ls6cP5
INGREDIENTS 🥒 🍅
• Vegan or Non-vegan Beef
• Vegan or Non-vegan Cheese
• Whole Carrot
• Italian Parsley
• Spaghetti Squash
• Garlic
• White Onion
• Bay Leaf
• Oregano
• Onion Powder
• Red Chili Flake
• Smoked Paprika
• Garlic Powder
• Chia Seeds
• Tomato paste
• Whole Peeled Tomatoes
• Italian Bread Crumbs
• Olive Oil
• Fresh Basil
CHAPTERS 📚
0:00 – Intro
1:00 – Ingredients
1:32 – Prep Work
6:26 – Cook Up!
10:40 – Taste Test
12:05 – Recap & B Roll
Comment NO BEEF for a ❤️
