Let it always be pasta: 10 vegetarian recipes
Text: Olga Antonova
Pasta, do not be afraid of loud statements, a brilliant dish. It can be prepared very quickly and often from the available ingredients. If in the offseason and in winter you want hearty options (and there are a million), in summer the soul asks for light, vegetable with fresh greens. In addition, in the heat of pasta goes well in the cold. We have collected 10 recipes for vegetarian and vegan pasta, each of which can be further improved to your taste and taking into account your own convictions - whether you add cheese or ham.
Capellini with broccoli and garlic
INGREDIENTS (for four):
PREPARATION:
Bring water to a boil, add salt and fresh garlic. Capellini in a saucepan and cook for 1 minute.
Divide the broccoli into inflorescences, add to pasta and cook for another 2 minutes until cooked.
Drain and serve, adding a little garlic and seasoning to taste.
If there is no Capellini on hand and run to the store for this kind of pasta is lazy - replace it with any other. In this case, at the first stage of cooking the cooking time should be increased, referring to the instructions on the packaging of your pasta.
Cold pasta with sesame oil and sweet pepper
INGREDIENTS (for two):
PREPARATION:
Cook the paste following the instructions on the package.
Mix it with sesame oil, soy sauce and cayenne pepper.
Add chopped red pepper and cilantro, mix again.
Cover the paste and refrigerate for at least 1 hour. Serve cold.
Pasta with pesto and spinach
INGREDIENTS (for two):
PREPARATION:
Prepare the paste, following the instructions on the package.
Crush nuts, basil, garlic, cheese and olive oil in a blender.
Spinach sprinkle in a pan, using a couple of tablespoons of water instead of butter.
Add to the pasta pesto (start with three tablespoons - navigate to taste) and spinach, serve. Keep the remaining pesto in the fridge, there it will easily stand for up to two weeks, but we can bet you will eat it much earlier.
Pasta with goat cheese and mushrooms
INGREDIENTS (for two):
PREPARATION:
Fry the mushrooms and cook the pasta, following the instructions on the package.
Mix olive oil, wine, broth and cream in a saucepan, bring to a boil and simmer on low heat until the volume of liquid is halved.
Add parsley, goat cheese, salt, pepper and garlic.
Continue cooking, stirring often, until the sauce is thick and smooth.
Add the greens to the sauce, mix with the mushrooms, put on the paste and serve immediately.
Pumpkin Paste With Sage
INGREDIENTS (for four):
PREPARATION:
Prepare the paste, following the instructions on the package.
Fry the garlic and onion in olive oil. Reduce heat to low and add vegetable broth, soy milk, pumpkin and sage to the pan. Simmer for 8-10 minutes.
Add salt, pepper and nuts. Stir, remove from heat and serve the sauce along with the pasta.
Asian-style curry paste and vegetables
INGREDIENTS (for two):
PREPARATION:
Boil the paste, following the instructions on the package.
Fry onion, bulgarian pepper and garlic in olive oil until soft, add chili sauce and mix well.
Reduce heat and add soy sauce and dry curry to vegetables. Stew for a little so that the sauce soaked the vegetables.
Stir vegetables and pasta, serve.
Pasta with avocado and tomatoes
INGREDIENTS (for two):
PREPARATION:
Prepare the paste, following the instructions on the package. Before you drain the water out of it, save about a glass - you will need liquid to adjust the thickness of the sauce.
Mash in an avocado bowl, add garlic and lemon juice, salt and pepper. Mix well.
Add to the sauce a little water left over from cooking the pasta. Mix the resulting sauce with tomatoes, green onions and pasta.
Tagliatelle with caramelized onions and yogurt
INGREDIENTS (for two):
PREPARATION:
Put onion, olive oil, bay leaf and cinnamon in a pan with a thick bottom. Simmer over medium heat, stirring until the onion is golden, add garlic and cook another 2 minutes.
Add some water to the pan, cover with a lid, reduce the heat to minimum and leave to stew for about half an hour - until the onion is caramelized. Make sure that the water evaporated and the onions are not burnt. At this stage, if the onion is caramelized badly, you can add a teaspoon of sugar and lemon juice to remove the extra sweetness.
Evaporate 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 butter in a frying pan and add cayenne pepper to it, cook for 20 seconds.
Serve the pasta, sprinkle with spicy butter and sprinkle with chopped feta cheese.
Classic pasta with tomato sauce
INGREDIENTS (for four):
PREPARATION:
Prepare the paste, following the instructions on the package.
Fry the garlic. Add wine, tomatoes, basil, oregano, sugar and pepper. Simmer over medium heat for 20 minutes or until the sauce thickens.
Put the sauce on the pasta and serve, sprinkled with parmesan.
Primavera Pasta with Zucchini and Broccoli
INGREDIENTS (for four):
PREPARATION:
Prepare the paste, following the instructions on the package.
Cook 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.
Stir vegetables with pasta and serve.
Photo: Brent Hofacker - stock.adobe.com, gontabunta - stock.adobe.com, FomaA- stock.adobe.com, Bogdan Wankowicz - stock.adobe.com, mariashumova - stock.adobe.com, angorius- stock.adobe.com