Vegetable Pasta With Whole Wheat Noodles
This vegetable pasta dish is one of my all time favorite meals! It is super healthy and leaves you feeling refreshed and energized! It is served warm and satisfies that pasta craving but unlike many pastas it is filled with various vegetables! Moreover, the vegetable filled sauce and whole-grain based pasta is sure to boost your energy and spirit!
The Ingredients
Making homemade sauce out of fresh vegetables may sound daunting but it is actually a piece of cake! You just need to grind everything up in a food processor and then let everything simmer on the stove! For a sauce like this you can really use any combination of vegetables that you want as I have tried a few myself. This recipe just happens to be my personal favorite combination of veggies :). So what did I use???
Onion and Garlic
Two ingredients that I use for basically everything I create! Onion and garlic are great for you and taste amazing!
Tomato, Basil, Cilantro
Three pretty basic pasta sauce ingredients that give any sauce that traditional Italian flavor!
Zucchini and Mushrooms
This is where you may start to think…Lucy are you crazy? Maybe I am but I promise that you wont even be able to tell that there is zucchini and mushroom in this sauce! All of the vegetables blend together so well it is almost impossible to pick out individual flavors. In fact, it is the combination of all the vegetables that give the sauce the most perfect taste.
Carrots and Bell Pepper
I like adding these vegetables to add a little color, flavor, and of course more nutrients! Again, I don’t really like carrots BUT you cant even taste them in the sauce! So really this dish is a great way to eat some vegetables that you don’t particularly enjoy without even noticing!
Vegan Milk and Butter
Some of you may be quite suspicious of this vegetable pasta dish now that I said milk and butter. However, these extra ingredients add some calcium and omega-3’s while making it a little creamy and even more delectable. Also, I don’t know about you but sometimes when I eat straight tomato sauce my stomach gets a little upset from the acid in the tomatoes. Adding a little milk and butter to your sauce is a great way to balance this out!
The BEST Pasta
I am a huge fan of pasta! Gluten free pastas, whole wheat pastas, pastas of different shapes, sizes, and colors are all welcome here! One of my favorite pastas is Banza Chickpea Pasta as it is filled with protein, fiber, and various nutrients! I also enjoy whole wheat pasta as it offers these things and a nice grainy flavor to a dish.
Banza Chickpea Pasta
So give this delicious vegetable pasta a try and let me know what you think in the comments below!
- 3 cloves garlic (chopped)
- 1 yellow onion (chopped)
- 1 tomato (chopped)
- 3-5 fresh basil leaves
- 1/3 cup fresh cilantro leaves
- 1 small zucchini (cubed)
- 1 cup white mushrooms (sliced)
- 1 carrot (finely sliced)
- 1 bell pepper (chopped)
- 1 can (28 oz) diced tomatoes
- Salt and Pepper to taste
- 1/3 cup dairy free milk (I used Silk Original Almond Milk)
- 1 tablespoon cornstarch (or flour)
- 2 tablespoons vegan butter (I used Earth Balance)
- 1 box pasta (I like whole wheat spaghetti or Banza Chickpea Pasta)
1
First add the chopped garlic and onion to a food processor or high speed blender. Pulse until you have finely diced pieces. Place in a small bowl and set aside.
2
Next, pulse the tomato, basil, and cilantro until finely chopped. Place in a separate bowl and set aside.
3
Then, pulse the zucchini and the mushrooms until finely chopped. Place in a bowl and set aside.
4
Finally, pulse the carrot and bell pepper until finely chopped and set aside.
5
In a large skillet (you will need a lot of room and a lid), add the onion mixture and the olive oil. Heat on low and stir slowly.
6
Once fragrant, add the tomato mixture and continue to heat and stir on medium/low heat.
7
Next add the zucchini mixture and cook on low heat for 3-5 minutes.
8
Finally, add the carrot mixture, crushed tomatoes, and the salt and pepper. Stir to combine, cover, and allow to simmer for approximately 20 minutes. Stirring occasionally.
9
In a small bowl, add the milk and cornstarch. Whisk to combine.
10
Add this mixture and the butter to the sauce and allow to simmer for an additional 10-15 minutes.
11
In the meantime, cook your favorite pasta according to the box.
12
Serve the sauce over the pasta immediately or keep in the fridge for 4-5 days.