Vegan Recipes - Entrees

Pasta with Vegetables and Pine Nuts

By Cathe Olson

Vegetable Pasta This is a lovely light dinner full of colorful vegetables that takes only about a half hour or less to make. Ingredients:
While pasta is cooking, place 1 tablespoon olive oil in large skillet with garlic, carrot, cauliflower, broccoli, and kale. Stir gently and cover pan. Steam 10 to 15 minutes, or until vegetables are just tender. Add a little water if necessary to prevent vegetables from scorching.

Drain pasta and place in large bowl. Add cooked vegetables, pine nuts, basil, 2 tablespoons olive oil, sea salt and pepper. Toss gently. Serve with grated vegan Parmesan cheese if desired.

Makes 8 servings

Note: You can use any combination of vegetables for this or even just two or three, as long as you use a total of 4 cups vegetables.

Recipes from The Vegetarian Mother's Cookbook copyright © 2005 by Cathe Olson.

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