The other day I was making this vegan Pasta Primavera for dinner when it hit me: this dish embodies everything I believe vegan food should be – easy, quick to make, tasty and healthy – so it would be unfair to not share this recipe here on the blog!
In fact, I’ve been making some variation of this pasta quite regularly because this recipe always saves the day whenever I’m too tired/lazy/pressed for time to make a more elaborate dinner. Plus, Rob being half-Italian is a big fan of pasta!
The hands-down awesomeness of this recipe is that it’s very customizable depending on what ingredients you have on hand. I like it with spaghetti, but any pasta shape will do. Fresh veggies are great, but if you don’t have a lot of them, you can easily use a bag of assorted frozen vegetables in a pinch.
Store-bought pasta sauce will work if you didn’t make a batch of all-organic, superhealthy homemade sauce last weekend – we ain’t no superhumans, are we?
As much as I try to stay away from eating processed foods, recently I’ve been indulging in an occasional chick’n patty by Gardein. I like the slightly smoky flavor these patties take on when pan-fried, plus they don’t have an overly scary ingredients list like some other ‘fake meats’ tend to. (Disclosure: Gardein isn’t paying me to say this.)
One or two cooked and cubed chick’n patties make a nice addition to this Pasta Primavera. In case you choose against using Gardein patties, you can always substitute them with baked tofu – here’s how I bake it with no oil – or just plain ol’ cooked beans.
Here’s a trick I’ve been using lately to make sure the cooked vegetables stay nice and crisp: I’ve been cooking them all at once in a wok! Yep, that deep pan with a domed lid can make Italian dishes with the same success as Asian stir-fries.
I currently use a wok we bought at Ikea, but the good ol’ Amazon is lousy with great wok options. If you don’t have a wok right now but decide to buy one, make sure you get one with a lid: magic happens to your favorite veggies only when a wok is covered up.
Added bonus – you save quite a bit of time when cooking vegetables all at once in a wok, plus stirring them is a breeze because woks tend to be pretty large.
In the recipe below, I show you how I manage to throw this dish together in only 15-20 minutes. A little multitasking goes a long way here!
Question: What’s your favorite dinner recipe you make in the summer?
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