I’ve almost reached 2 whole months of eating vegan, and I gotta say, I like how it’s going. The food is delicious, made of fresh ingredients, and I don’t feel like crap after eating it. This particular recipe is going to be a new favorite in my house because I always seem to have random unused veggies and pasta (usually gluten-free or whole wheat). I love how the aroma of the vegetables filled the house and went so beautifully with the herbs. It was super easy to make too. The most time consuming part is chopping all the veggies, but so many grocery stores sell these pre-sliced now you could always go that route if you wanted to save even more time.
Feel free to sub in whatever veggies you have on hand for this dish. Just be sure to add them at the right times for cooking. For example, I added the broccoli first since I knew that would take the longest and the roma tomatoes last since I knew I really only wanted those warmed and not super mushy. You can also use whatever type of pasta you prefer. I like penne because it’s easy to get a good bite with pasta and vegetables in it all at once. This particular penne was gluten free so you could always do that as well, or heck make some zoodles if you’re looking for something without any carbs. Lastly, feel free to leave the oil out of this as well and instead add a small amount of water when cookies the veggies. I did use oil in this dish this time. I have been leaving oil out of my food for the last three weeks or so, so I didn’t feel like a tablespoon or two of good olive oil would hurt. I hope you enjoy!
Vegan Penne Primavera
12 oz of your favorite penne – cooked and drained
1 zucchini, halved and sliced
1 squash, halved and sliced
1 head of broccoli, chopped
2 carrots, thinly sliced
2 roma tomatoes, halved and sliced
1 Tbsp olive oil (or water for cooking the vegetables)
3 cloves garlic, minced
1/2 tsp thyme
salt and pepper to taste
Non-dairy mozzarella for topping, if desired
- Add the broccoli and the carrots to a large skillet over medium high heat with olive oil (or water) and let cook covered for about 5 minutes
- Add zucchini, squash, and garlic and cover. Cook for another 5 minutes, or until vegetables reach desired consistency.
- Add roma tomatoes at the end and stir to combine. Add thyme and salt and pepper to taste.
- Once all vegetables are cooked, mix in the penne pasta.
- Top with non-dairy mozzarella or parmesan if desired.