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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:
  • 1 pound penne pasta, cooked and drained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 large carrot, sliced (1/4 inch)
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup chopped kale
  • 1/2 cup pine nuts, toasted
  • 2 teaspoons dried basil or 2 tablespoons minced fresh
  • 2 tablespoons olive oil
  • Sea salt and black pepper to taste
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.

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's website at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.



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