Pasta all’Ortolano
Servings: 4 servings
Calories:
Enjoy a vibrant and healthy Pasta all’Ortolano with fresh garden vegetables, whole grain pasta, and a light, flavorful tomato sauce. This oil-free, plant-based Italian dish is perfect for a nutritious and delicious meal. Try this easy WFPB recipe today!
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Equipment
- Deep, high rimmed, sautee pan or Dutch Oven
Ingredients
- ½ cup asparagus
- ½ cup broccoli optional
- ½ cup cauliflower
- ½ cup green beans
- ½ cup red onion small dice
- ½ cup zucchini sliced into half-moons
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 1½ cups cherry tomatoes halved
- 12 oz whole grain or legume-based pasta thin spaghetti, penne, or rigatoni
- 3-4 cup low-sodium vegetable broth divided
- 1 cup peas
- ¼-½ tsp red pepper flakes optional
- 1 tsp dried oregano
- ½ tsp dried thyme
- 2 tbsp chopped fresh parsley optional
- 1 tbsp balsamic vinegar optional
- ¼ cup chopped fresh basil
- 1 tbsp nutritional yeast optional, for umami flavor
- Plant-Powered Bliss Vegan Parmesan Magic
- Sea salt and black pepper to taste
Instructions
- Dice all vegetables to about 1/2-inch pieces.
- In a Dutch oven or heavy-bottomed saucepan, add the asparagus, cauliflower, green beans, red onion, zucchini, mushrooms, and garlic. Dry sauté over medium heat until the vegetables are aromatic, but not browned, 5 to 8 minutes.
- Add red pepper flakes, dried oregano, dried thyme and nutritional yeast. Cook for another1-2 minutes.
- Add tomatoes. They will release their juices. Cook for another 5 minutes.
- Add 3 cups vegetable stock bring to a simmer and add pasta and broccoli (if using). Cook for 8-10 minutes depending upon pasta of choice.
- Assess pasta “doneness” and sauce constancy. If pasta is not cooked to your desired state, add 1/2 cup more vegetable stock. Cook until sauce thickens about 3-5 minutes. Lastly add balsamic vinegar and fresh chopped parsley.
- Finish by plating the pasta in individual bowls then top with torn or chiffonnades of basil, vegan parmesan, and pine nuts.
- Don’t forget the pine nuts as they really make this dish!
Notes
- Don’t forget the pine nuts as they make this dish!
- Add broccoli last with the pasta to avoid it getting too mushy.
- I like to add 1 tsp of Trader Joe's Uniami seasoning mix and top with vegan parmesan cheese.
- Add any other vegetables you like such as leeks, eggplant, broccoli, etc.. It’s a great way to use up aging vegetables.
- If you like less pasta, add a half pound and reduce stock added by 1 cup, or double the vegetables.