A creamy and easy vegan pasta dish, filled with fresh vegetables and bursting with flavor. This recipe showcases the silky sauce and juicy vegetables, creating a homey yet slightly luxurious meal. Perfect for a quick and nutritious lunch or dinner - easy to make and sure to please family and guests alike.
Equipment
- pot
- pan
Ingredients
- 200 g pasta e.g. penne, fusilli or spaghetti
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic clove finely chopped
- 1 bell pepper diced
- 100 g zucchini sliced
- 100 g cherry tomatoes in half
- 150 ml coconut cream or plant-based cream
- 1 tbsp nutritional yeast makes the pasta cheesier
- salt and pepper to taste
- fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a pan over medium heat. Add the onion and garlic and fry until the onion becomes translucent.
- Add the bell pepper and zucchini to the pan, fry for about 5 minutes until the vegetables are soft.
- Add the cherry tomatoes and fry for another 2 minutes.
- Pour the coconut cream into the pan and stir, allowing the sauce to thicken slightly. Add salt and pepper to taste.
- When the sauce is nicely creamy, add the cooked pasta and mix everything well.
- If desired, sprinkle nutritional yeast on top for a cheesy flavor.
- Serve garnished with fresh basil and/or parsley.