Kids ACTUALLY like these ONE POT PASTAS with veggies | Vegan and Vegetarian Meal Ideas
Recipes in this Video
This dish combines the freshness of summer vegetables with the comfort of pasta, making it a perfect choice for a quick weeknight meal. The use of coconut milk provides a creamy texture without dairy, appealing to vegan diets. As plant-based diets gain popularity, variations of this dish can be found in many households, showcasing seasonal produce and personal twists.
Ingredients
- ●pasta
- ●zucchini
- ●corn
- ●coconut milk
- ●onion
- ●garlic
- ●vegetable broth
- ●nutritional yeast
- ●olive oil
- ●basil
- ●salt
- ●black pepper
- ●lemon juice
- ●red pepper flakes
- ●spinach
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add diced onion and cook until translucent, about 3-4 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add sliced zucchini and cook until slightly tender, about 4-5 minutes.
- 5Stir in corn and cook for another 2-3 minutes until heated through.
- 6Add pasta, vegetable broth, and coconut milk to the pot.
- 7Bring to a boil, then reduce heat to a simmer.
- 8Cover and cook until pasta is al dente, about 10-12 minutes, stirring occasionally.
- 9Stir in nutritional yeast, salt, black pepper, and red pepper flakes.
- 10Add fresh spinach and cook until wilted, about 2 minutes.
- 11Remove from heat and stir in lemon juice and fresh basil.
- 12Serve warm, garnished with additional basil if desired.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: soy milk
Almond milk is lower in calories while still providing creaminess.
nutritional yeast
Cheaper: parmesan cheese
Parmesan cheese adds a similar umami flavor.
pasta
Healthier: whole wheat pasta
Cheaper: pasta
Whole wheat pasta is more nutritious.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●9 lasagna noodles
- ●2 tablespoons olive oil
- ●1 onion, diced
- ●3 cloves garlic, minced
- ●1 zucchini, diced
- ●1 bell pepper, diced
- ●1 cup mushrooms, sliced
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 cups spinach, chopped
- ●1 jar (24 oz) marinara sauce
- ●1 cup vegan ricotta cheese
- ●1 cup vegan mozzarella cheese, shredded
- ●1/4 cup nutritional yeast
Instructions
- 1Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic, zucchini, bell pepper, and mushrooms to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.
- 4Stir in the dried oregano, dried basil, salt, and black pepper. Cook for an additional minute to combine the flavors.
- 5Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
- 6Spread a thin layer of marinara sauce on the bottom of the skillet. Place 3 lasagna noodles on top of the sauce.
- 7Spread half of the vegan ricotta cheese over the noodles, followed by half of the sautéed vegetable mixture, and a layer of marinara sauce.
- 8Repeat the layers with 3 more noodles, the remaining vegan ricotta, the remaining vegetables, and more marinara sauce.
- 9Top with the final 3 noodles, the remaining marinara sauce, and sprinkle the vegan mozzarella cheese and nutritional yeast on top.
- 10Cover the skillet with a lid and cook on low heat for about 20-25 minutes, until the cheese is melted and bubbly. Alternatively, you can bake it in a preheated oven at 375°F (190°C) for 25 minutes.
Equipment
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