Pasta with avocado, pesto, caramelized onion, goat cheese and mushrooms
Pasta, let's not be afraid of loud statements, a brilliant dish. It can be prepared very quickly and often from improvised ingredients. If in the off-season and in winter you want hearty options (and there are a million of them), then in summer the soul asks for lungs, vegetables with fresh herbs. In addition, in the heat, the pasta goes well cold. We have collected 10 vegetarian and vegan pasta recipes, each of which can be further improved to your taste and taking into account your own beliefs - whether you add cheese or jamon brought back from your vacation.
Capellini with broccoli and garlic
INGREDIENTS (for four people):
1 pack of capellini
head of broccoli
a couple of cloves of garlic
salt, spices to taste
COOKING:
Bring water to a boil, add salt and fresh garlic to it. Place the capellini in the pot and cook for 1 minute.
Divide the broccoli into florets, add to the pasta and cook for another 2 minutes until tender.
Drain and serve with a little garlic and seasoning to taste.
If there is no capellini at hand and you are too lazy to run to the store for this type of pasta, replace it with any other. In this case, at the first stage of cooking, the cooking time should be increased by referring to the instructions on the packaging of your pasta.
Cold pasta with sesame oil and sweet pepper
INGREDIENTS (for two):
pasta to taste
2 tbsp. l. sesame oil
soy sauce
½ tsp cayenne pepper
1 red pepper, cut into strips
1 bunch cilantro
COOKING:
Boil the pasta according to package instructions.
Toss it with sesame oil, soy sauce and cayenne pepper.
Add chopped red pepper and cilantro, mix again.
Cover pasta and refrigerate for at least 1 hour. Serve cold.
Pasta with pesto and spinach
INGREDIENTS (for two):
pasta to taste
175 g nuts: both walnuts and pine nuts will do
125 g basil leaves
3 garlic cloves
2 tbsp. l. hard goat cheese, grated
200 ml olive oil
4 large handfuls of spinach
salt
pepper
COOKING:
Prepare pasta following package directions.
Grind nuts, basil, garlic, cheese and olive oil in a blender.
Sweat the spinach in a frying pan, using a couple of tablespoons of water instead of butter.
Add pesto (start with three tablespoons - adjust to taste) and spinach to pasta and serve. Store leftover pesto in the fridge, it will easily last up to two weeks, but we bet you'll eat it much sooner.
Pasta with goat cheese and mushrooms
INGREDIENTS (for two):
pasta to taste
1 st. l. olive oil
3 art. l. dry white wine
150 ml vegetable broth
100 ml cream (or 250 ml cream,
if you do not take vegetable broth)
110 g goat cheese
1 small bunch of fresh parsley
200 g of your favorite mushrooms
dry rosemary, basil and thyme
1 garlic clove
salt and pepper
COOKING:
Saute the mushrooms and cook the pasta according to package directions.
Combine olive oil, wine, broth and cream in a saucepan, bring to a boil and simmer over low heat until liquid is reduced by half.
Add parsley, goat cheese, salt, pepper and garlic.
Continue to cook, stirring frequently, until the sauce is thick and smooth.
Add greens to the sauce, mix with mushrooms, put on pasta and serve immediately.
Pasta with pumpkin and sage
INGREDIENTS (for four people):
pasta to taste
3 minced garlic cloves
½ onion diced
2 tbsp. l. olive oil
120 ml vegetable broth
120 ml soy milk (or any
vegan milk replacer)
360 ml pumpkin, mashed (you can use canned or fresh, but you have to cook it in advance)
1½ tsp dried sage
salt and pepper to taste
chopped walnuts or cedar
nuts (optional)
COOKING:
Prepare pasta following package directions.
Saute garlic and onion in olive oil. Reduce heat to low and add vegetable broth, soy milk, pumpkin, and sage to skillet. Simmer for 8-10 minutes.
Add salt, pepper and nuts. Stir, remove from heat and serve sauce with pasta.
Pasta with Asian-style curry and vegetables
INGREDIENTS (for two):
pasta to taste
2 tbsp. l. olive oil
1 green pepper, chopped
into thin strips
1 onion, finely chopped
2 minced garlic cloves
chili sauce with garlic, to taste
3 art. l. curry powder
2–3 tbsp. l. soy sauce
COOKING:
Boil the pasta following the instructions on the package.
Saute onion, bell pepper and garlic in olive oil until soft, add chili sauce and mix well.
Lower the heat and add the soy sauce and dry curry to the vegetables. Simmer a little so that the sauce soaks the vegetables properly.
Stir vegetables and pasta and serve.
Pasta with avocado and tomatoes
INGREDIENTS (for two):
pasta to taste
1 medium tomato, diced
1-2 green onion stalks, finely chopped
1 large ripe avocado
¼ teaspoon finely grated garlic
juice from ¼ lemon
salt and pepper to taste
COOKING:
Prepare the pasta according to package instructions. Before draining the water, save about a glass - the liquid will be needed to regulate the thickness of the sauce.
Mash the avocado in a bowl, add garlic and lemon juice, salt and pepper to it. Mix properly.
Add some of the water from the pasta to the sauce. Mix the resulting sauce with tomatoes, green onions and pasta.
Tagliatelle with caramelized
onions and yogurt
INGREDIENTS (for two):
146 g tagliatelle
425 g onion (about 4 medium onions), thinly sliced
2 tbsp. l. olive oil
1 bay leaf
1 cinnamon stick
1 minced garlic clove
50 g Greek yogurt
1½ st. l. milk
2 tbsp. l. chopped fresh dill
15 g butter
¼ tsp ground cayenne pepper
feta cheese for serving
COOKING:
Place the onion, olive oil, bay leaf and cinnamon in a heavy bottomed pan. Simmer over medium heat, stirring occasionally, until the onion is golden, add the garlic and cook for another 2 minutes.
Add some water to the pan, cover with a lid, reduce the heat to a minimum and leave to simmer for about half an hour - until the onion caramelizes. Make sure that the water evaporates and the onion does not burn. At this stage, if the onion does not caramelize well, you can add a teaspoon of sugar and lemon juice to remove excess sweetness.
Drain excess liquid from the pan.
Boil the pasta. When it is almost ready, add yogurt and milk to the pan with onions. Heat, but do not bring the sauce to a boil.
Mix pasta and onion, add fresh dill.
Melt the butter in a frying pan and add the cayenne pepper to it, cook for 20 seconds.
Serve pasta drizzled with hot butter and sprinkled with crumbled feta cheese.
Classic pasta with tomato sauce
INGREDIENTS (for four people):
pasta to taste
1½ tsp minced fresh garlic
2 tbsp. l. olive oil
120 ml dry red wine
400 g tomatoes, diced
1 tsp dried basil
½ tsp dried oregano
1 tsp Sahara
¼ tsp ground black pepper
grated parmesan
COOKING:
Prepare the pasta according to package instructions.
Roast the garlic. Add wine, tomatoes, basil, oregano, sugar and pepper. Simmer over medium heat for 20 minutes or until sauce thickens.
Pour sauce over pasta and serve sprinkled with parmesan.
Primavera pasta with zucchini and broccoli
INGREDIENTS (for four people):
pasta to taste
100 g broccoli
1 chopped onion
1 zucchini, cut into small pieces
100 g green beans
100 g corn
1 red pepper, diced
small bunch of fresh basil
1 tsp ground pepper
salt to taste
COOKING:
Prepare the pasta according to package instructions.
Boil broccoli (1-2 minutes in boiling water).
Fry finely chopped onion, zucchini and beans. Add red pepper, broccoli and corn to them. Season with basil, pepper and salt to taste.
Toss vegetables with pasta and serve.