Veggie Pasta
Quick and easy vegetable spaghetti. You don't even realise that there is no meat!
Ingredients
- 340 grams spaghetti or pasta of choice
- 60 ml olive oil
- 1 onion chopped
- 2 medium zucchinis chopped
- 2 medium yellow squash chopped
- 3 Garlic cloves minced
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 can chopped tomatoes
- 1 can chickpeas drained
- 1 medium red capsicum chopped
- 250 grams mushrooms see notes
- 230 grams spinach leaves
- Handful fresh basil leaves plus more for garnish
- Salt and fresh ground black pepper
- Parmesan cheese or nutritional yeast for serving
Instructions
- Heat olive oil in a wide skillet with sides over medium heat.
- Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
- Add zucchini, yellow squash, mushrooms, capsicum, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes.
- Stir in the tomato paste and cook another minute.
- Add the tomatoes and chickpeas. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes.
- While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed.
- Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts.
- Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Notes
For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top.
The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
Can use Mushroom Powder instead of mushrooms: You can buy it online or make it yourself. Start with dried mushrooms — any type of mushroom will work. They are sold in large or specialty grocery stores, or you can buy online. Throw the dried mushrooms into a blender and blend until ground. Store in a spice jar and use to your heart’s content.
Alternatives to mushroom powder: Mushroom powder adds a rich umami flavor to the sauce. If you do not have any and the pasta sauce seems like it needs a little extra “something, something,” try a dash of soy sauce. If you are open to it, fish sauce is also an excellent flavor enhancer.