Easy Vegan Pasta with Summer Vegetables
Savor the flavors of summer with this easy vegan pasta with summer vegetables that is super simple and can be made in just about 30 minutes.
Servings: 3 servings
Calories: 440kcal
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 medium zucchini ~10 oz., sliced
- 1 orange bell pepper chopped
- 4-5 medium heirloom tomatoes chopped (~8 ounces total)
- 8 ounces pasta sauce
- 1 teaspoon dried or chopped fresh oregano
- 1 tablespoon chopped fresh basil leaves
- Dash of red pepper flakes
- 2 cups fresh baby spinach leaves
- 1/2 15 oz can white beans (~1 cup)
- Sea salt and ground black pepper to taste
- 4 servings whole wheat pasta I used shells
- Nutritional yeast for serving or my easy vegan parmesan!
Instructions
- In a medium saucepan, add water and cook pasta according to package directions.
- Heat olive oil in a deep skillet over medium-high heat.
- Add garlic and saute for one minute. Add the zucchini and pepper. Cook for 5-7 minutes or until zucchini starts to soften. Stir in the tomatoes and cook another 2 minutes.
- Add in the tomato sauce, oregano, basil, and red pepper flakes. Bring to a simmer and stir in the spinach and white beans. Cook until spinach is wilted and beans are heated through, about 3-4 minutes.
- To serve, toss pasta and sauce together. Sprinkle with nutritional yeast.
Nutrition
Serving: 1/3 recipe | Calories: 440kcal | Carbohydrates: 68g | Protein: 25g | Fat: 8.5g | Saturated Fat: 1g | Polyunsaturated Fat: 7.5g | Sodium: 412mg | Fiber: 17g | Sugar: 13g