Vegetarian pasta with vegetables: cooking recipes

Vegetarian pasta is not only incredibly tasty, but also very useful. In its composition there is a large number of various vegetables. Therefore, it is recommended that it be periodically included in the diet for those who do not consume meat.

Option with almond milk

A dish prepared according to this recipe is served under an improvised creamy sauce. It consists of almond milk, flour and several additional ingredients. It is because of this gravy that the vegetarian paste, the recipe of which will be considered below, acquires a pleasant taste and cream texture. To feed your family with a similar lunch, you will need:

• 250 grams of any pasta.
• 3 tablespoons of quality olive oil.
• 4 slices of garlic.
• 4 tablespoons of flour or powder of the arrowroot.
• 450 milliliters of unsweetened almond milk.
• 6 tablespoons of yeast.
• A quarter of a glass of vegetarian cheese.
• Half a teaspoon of garlic powder.
• Salt and spices.

Process description

Pasta is dipped in a saucepan with lightly salted boiling water and boiled according to the manufacturer's instructions. After that, they are thrown into a colander, wait until the unnecessary liquid drains, and cover with a lid.

In a deep frying pan, greased with warm olive oil, put the peeled garlic cloves and fry them over medium heat until golden. In a separate vessel, combine the powder of the arrowroot (or usual flour), salt, spices, food yeast and vegan cheese. There also send garlic powder and almond milk.

All are well beaten with a blender and poured into a pan. Prepare the sauce over low heat, stirring occasionally so it does not burn. When the sauce thickens, cook the pasta cooked to it, gently mix and warm for a couple of minutes. Ready-made vegetarian pasta is served on the table in hot condition. If desired, sprinkle with chopped herbs.

Option with tomato sauce

This healthy and light dish has a deep, rich taste. It is prepared according to extremely simple technology, with which even a teenager can cope without problems. To make a delicious vegetarian tomato paste, you need a little patience and a certain set of products. This time you should be in the kitchen:

• 210 grams of pasta.
• Eggplant.
• 30 grams of Parmesan cheese.
• Tsukini.
• For 90 grams of freshly frozen asparagus, green peas and bell peppers.
• 210 milliliters of tomato sauce.
• 90 grams of butter.
• Salt and condiments.
• 60 milliliters of olive oil.

Algorithm of actions

First of all, you should do macaroni. They are carefully immersed in a saucepan filled with salted boiling water and boiled until cooked. The time spent on fire depends on the variety and is always written on the package. After that, cooked products are thrown back to the colander, so that excess liquid is drained from them.

In a heated frying pan, greased with olive oil, freshly frozen asparagus and green peas are placed. After they are slightly fried, add the remaining vegetables and tomato sauce to them. All is well mixed and blown over with minimal heat until tender zucchini and eggplant. Then they are combined with pre-cooked pasta and heated literally for half a minute. Prepared in this way, a vegetarian pasta with vegetables is especially good when hot. It will be an excellent option for a family dinner. Before serving, it is generously sprinkled with grated Parmesan and decorated with fresh herbs.

Variant with champignons

This light and fragrant dish is ideal for a Sunday family dinner or for a romantic dinner. Since the recipe for vegetarian pasta with mushrooms involves the use of certain ingredients, go to the store before shopping. To prepare two servings you will need:

• A couple of small zucchini and eggplant.
• Spaghetti.
• 10-12 champignons.
• 2 heads of onions.
• A pair of colorful bell peppers.
• Salt and spices.

Technology of preparation

At the initial stage, you need to take care of vegetables. The washed and peeled eggplants are cut into small pieces, covered with salt and left for a short time at room temperature. This will get rid of the bitterness present in them. All other vegetables are washed and crushed. Onions and peppers are cut into cubes, mushrooms - plates, zucchini - thin strips.

Prepared in this way, the vegetables are fried in lean oil. First put the Bulgarian pepper in a frying pan, after three minutes add zucchini and washed eggplant. All this is stewed at low heat for about a quarter of an hour.

The onions and mushrooms are sent to a separate pan and roasted until ready. Then the vegetables are combined in a common pan, mixed and heated for no more than a minute. Immediately after that add to them boiled pasta. Prepared in this way, the vegetarian pasta is good because it can be used to introduce any vegetables. For example, zucchini can be replaced with asparagus.

Option with olives

The dish, prepared according to the technology described below, differs to the extent of a sharp and piquant taste. It is interesting because it contains not fresh, but sun-dried tomatoes. To make you a nutritious and flavorful vegetarian paste, a recipe with a photo of which you can see below, you need to make an audit in your own fridge beforehand and, if necessary, buy the missing components. In this case, you should have at hand:

• 250 grams of pasta.
• A small jar of olives and olives.
• Half a glass of sun-dried tomatoes.
• A couple of cloves of garlic.
• 3 full tablespoons of good olive oil.

Sequencing

The volumetric pan is filled with filtered water, throw into it a little table salt and sent to the stove. Immediately after the boiling of the liquid, the pasta is dipped in it, the fire is reduced and cooked until ready. Then the spaghetti is thrown into a colander and left to leave the remaining water.

In the meantime, you can devote time to preparing the rest of the products. Sun-dried tomatoes are placed in a deep bowl, poured with boiling water and left for ten minutes. While they are steamed you need to take up olives and olives. From them merge all the brine in the jars and extract the bones.

The tomatoes that have been steamed up are taken out of the water and combined in one vessel with olives, olives and chopped garlic cloves. All are intensively mixed, seasoned with quality lean oil and ground in a blender. It is important to ensure that the sauce has the most homogeneous consistency. After that, it is combined with the boiled pasta and gently mixed. Vegetarian paste cooked in this way In olive-tomato sauce is especially tasty in a warm kind. Before serving, it is usually decorated with fresh herbs.