Creamy Vegan Pasta with Mixed Veggies
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Creamy Vegan Pasta with Mixed Veggies might be a recipe you should try. For $4.58 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 53g of fat, and a total of 727 calories. This recipe serves 2. From preparation to the plate, this recipe takes about 30 minutes. 115 people were impressed by this recipe. If you have onion, black pepper, sea salt, and a few other ingredients on hand, you can make it. It works well as a rather pricey side dish. It is brought to you by The Fitchen. Overall, this recipe earns a solid spoonacular score of 78%. Users who liked this recipe also liked Mixed Veggies, Roasted Veggies, Mushrooms And Mixed Leaves, and Vegan Creamy Avocado Pasta.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
black pepper
2 teaspoons of black pepper
2 servings of rice pasta [see post for my recommendation]
¾ can of whole coconut milk [about 12 oz.]
3 cups of mixed veggies [I prefer broccoli, cauliflower, and carrots. Frozen or fresh is fine.]
2-3 cloves of garlic [chopped]
1 tablespoon ginger powder
3-4 tablespoons olive oil
½ large yellow onion [sliced]
sea salt
water
2 tablespoons white wine vinegar.jpg)
Equipment:
frying pan
pot
bowl
Cooking instruction summary:
In a medium pot, warm about ½ cup of water on medium. Once warm, add veggies, a pinch of sea salt and a dash of pepper. Cover and cook for 10-15 minutes, until tender, stirring occasionally. They should finish around the same time as the pasta and sauce.Now for the sauce! In a frying pan, heat olive oil on medium. Once heated, add onions and sauté until they begin to soften.Add garlic and continue to sauté for another minute, stirring continuously.Decrease the heat to low-medium and add vinegar, ginger, and salt. Stir for 2-3 minutes.Shake the coconut milk to combine well, then add ¾ of the can.Increase the heat to medium-high and continue stirring for 3-4 minutes, then lower the heat to a simmer. Keep stirring occasionally to prevent it from scorching.This is a good time to cook your pasta. Bring water to a boil and add pasta. Cook for 6-8 minutes, depending on what type of pasta you use.Drain the pasta and veggies, then combine them in the largest pot [a separate glass bowl would also work] and pour the sauce over top. Use a big spoon to mix everything together and cover with the sauce.Serve and enjoy!
Step by step:
1. In a medium pot, warm about ½ cup of water on medium. Once warm, add veggies, a pinch of sea salt and a dash of pepper. Cover and cook for 10-15 minutes, until tender, stirring occasionally. They should finish around the same time as the pasta and sauce.Now for the sauce! In a frying pan, heat olive oil on medium. Once heated, add onions and sauté until they begin to soften.
2. Add garlic and continue to sauté for another minute, stirring continuously.Decrease the heat to low-medium and add vinegar, ginger, and salt. Stir for 2-3 minutes.Shake the coconut milk to combine well, then add ¾ of the can.Increase the heat to medium-high and continue stirring for 3-4 minutes, then lower the heat to a simmer. Keep stirring occasionally to prevent it from scorching.This is a good time to cook your pasta. Bring water to a boil and add pasta. Cook for 6-8 minutes, depending on what type of pasta you use.
3. Drain the pasta and veggies, then combine them in the largest pot [a separate glass bowl would also work] and pour the sauce over top. Use a big spoon to mix everything together and cover with the sauce.
4. Serve and enjoy!
Nutrition Information:
covered percent of daily need
