20-minute Zucchini Pasta
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⭐️ Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
⭐️ Ingredients
Main Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
6 cups (27 oz) zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
12 ounces pasta rotini, fusilli, farfalle, penne, or other
3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
½ cup parmesan cheese grated, or dairy-free cheese
½ cup greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
Metric:
Main Ingredients
30 grams extra virgin olive oil
1 yellow onion
4 cloves garlic
780 grams zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
340 grams pasta rotini, fusilli, farfalle, penne, or other
750 grams vegetable broth start with 2 cups or 500 g and add more if necessary
50 grams parmesan cheese grated, or dairy-free cheese
100 grams greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Summer Vegetable Cavatelli with Fresh Corn Cream - Summer Pasta Recipe
Learn how to make Summer Vegetable Cavatelli with Fresh Corn Cream! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Summer Pasta recipe!
Grilled Vegetable Sun-Dried Tomato Pesto Pasta
Grilled Vegetable Sun-Dried Tomato Pesto Pasta is a delicious use of fresh summer vegetables that are grilled, added to pasta and dressed in a delicious homemade sun-dried tomato pesto.
Mediterranean Style Vegetable Pasta | Zoodles | Vegan | Korenn Rachelle
This is a great recipe that I love to make. I pair it with my Focaccia bread and some sparkling cider ;) Delicious. Feel free tp tag me in your food pics on instagram so I can see the awesome food coming out of your vegan kitchen :) As always thanks for watching and I will see you next week with more vegan food from my kitchen.
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Roasted Vegetable Pasta that's so simple to make its ready in under 30 Mins!
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This is such an easy easy way to make a flavour-packed roasted vegetable pasta sauce in the oven! The vegetables are roasted first (in my special garlic/herb/spice mix) then we add in our simple sauce ingredients and let them bubble together in the oven. We finish it off with a lovely dollop of creme fraiche, then toss it together with cooked pasta.
Free printable recipe is available on our site:
Ingredients:
20 cherry tomatoes sliced in half
1 red bell pepper chopped into chunky pieces
1 yellow bell pepper chopped into chunky pieces
12 button mushrooms sliced in half (I like chestnut mushrooms)
1 medium courgette (zucchini) chopped into chunky pieces
1 large red onion peeled and sliced into 8 wedges
2 cloves garlic peeled and minced
2 tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp paprika
2 tbsp tomato puree (paste in the USA)
240 ml (1 cup) hot vegetable stock
1 tsp vegetarian Worcester sauce (or regular Worcestershire sauce for non-vegetarian)
1 tbsp cornflour (cornstarch in USA) mixed with 3 tbsp cold water, to form a slurry
2 tbsp crème fraiche
Pasta
300 g (10.5 oz) fresh tagliatelle or swap with your favourite fresh pasta
To Serve:
20 baby basil leaves
4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan for non- vegetarian)
Large pinch black pepper
Instructions:
1. Preheat the oven to 180C/375F (fan)
2. Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano and paprika.
3. Toss every together to evenly distribute the oil and seasoning.
4. Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.
5. Stir in the tomato puree, vegetable stock and Worcester sauce. Place back in the oven for 10 minutes.
6. Meanwhile bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.
7. Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.
8. Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.
9. Divide between four bowls and top with basils leaves, grated cheese and a sprinkling of black pepper.
Notes
Can I make it ahead?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.
Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.
Can I freeze it?
No, I don't recommend freezing this dish. It makes the vegetables kind of mushy upon defrosting.
Ingredient swaps
Swap out some of the vegetables for your favourite vegetables - asparagus, green beans, small cubes of butternut squash or sweet potato all work well (add them in at the same time as the rest of the vegetables).
Add frozen peas or tinned/frozen sweetcorn (add these in with the stock).
Stir in wilting leaves such as baby spinach or watercress at the end.
Swap out the tagliatelle for your favourite pasta - use fresh or dried and cook as per the pack instructions before adding in.
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GRILLED VEGGIE PASTA SALAD / Easy vegan summer salad / Vegan homemade Italian dressing
Easy, healthy and delicious grilled veggie pasta salad. Fantastic vegan summer salad to take to a party and share with a friend. Grilled vegetables and pasta come together in an easy, homemade vegan Italian dressing. Tastes even better when it’s sat in the fridge for a day. Beans, grilled veggies and pasta will leave you feeling satisfied but won't weigh you down.
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