This easy pasta is packed with veggies, simmered in homemade marinara sauce, and overflowing with deliciousness!
This happens to be one of my favorite ways to clean out the refrigerator the day before grocery shopping. The recipe is flexible to add any veggies you have in hand. I’ve used zucchini, spinach, bell peppers and onions. I would’ve loved some asparagus and mushrooms too, oh well, thats for the next time I guess!
I also made another batch of my simple marinara sauce. Click here for my homemade marinana recipe The perfect sauce to keep handy for the week to use in several ways. You’ll need a few cups of sauce for this recipe. Of course, you can use store bought marinara too.
1 lb box pasta (I used chickpeas pasta, use any kind you prefer)
2 tbsp vegan butter
4-5 garlic cloves, thinly sliced
1 tbsp red chilli flakes (use lesser for a milder version)
1 tbsp dried basil
1 red onion, chopped
2 medium zucchini, sliced thin
2 cups chopped spinach
1 green bell pepper, chopped
3 cups marinara sauce
1/4 cup oat milk
1 1/2 tsp coarse salt
Heat a saute pan over medium heat and melt the vegan butter. Add garlic, red chili flakes, dried basil and onions. Fry for 2-3 minutes until the onions soften and start turning golden.
Next add zucchini, green bell peppers, spinach and salt. Cooked for about 8-10 minutes, until all the veggies are tender.
Cook pasta according to package instructions, I usually cook it even a minute lesser. Drain, and put back in the pot.
Pour in marinara sauce, and add a few splashes of oat milk. Trust me, as weird as this sounds, the milk with the tangy tomato sauce is divine!
Also add all the cooked veggies. Toss everything together and it’s done!