Since going vegan, pasta has been something I cook about every week or so.
Whipping up some pasta and veggies is seriously one of the quickest (and cheapest!) ways to get some food on the table, and makes such a filling, delicious meal.
It’s packed with about 28 grams of protein, and this recipe will leave you with enough dinners to last you the whole week!
If you make this meal with chickpea pasta or any other type of bean pasta, you can boost the protein intake 11-25 more grams!
Vegetable Pasta
Protein-packed vegetable pasta that will keep you full for hours!
- 1 zucchini
- 1 yellow squash
- 1 head broccoli
- 1 bag pasta (16 ounces)
- 1 can sauce (15.5 ounces)
- 3/4 cup Gardein Beefless Crumbles
- 1 tbsp olive oil
Start boiling a large pot of water on high heat.
While the water boils, cut up your zucchini, broccoli and squash.
Add in your pasta once the water is boiling and cook for 9-11 minutes. (According to the bag)
Heat 1 tbsp of olive oil in a separate pan on medium heat.
Add in your vegetables and cook for 5-7 minutes.
Drain your pasta once cooked, and add in a can of sauce. (Two cans if you like it extra saucy).
Pour your vegetables in with the pasta and stir all together.
Use the same pan to heat up the Gardein Beefless Crumbles on medium heat for 4-5 minutes.
GARLIC BREAD (optional) – Take two pieces of bread, spread on vegan butter and garlic powder, and broil in the oven for 5 minutes.
Use whatever type of pasta you prefer, I usually cook with the Garden Rotini. Boil water on high heat and in the meantime, start chopping up your veggies.
Cook your pasta for 9-11 minutes, or according to the bag’s instructions.
I love roasted broccoli, so I roasted mine in the oven on 350 for 20 minutes prior to cooking. However, you do not have to do this and can just cook them along with your squash and zucchini in the pan.
For whichever method you prefer, after heating your olive oil in a separate pan, add in your vegetables to cook for 5-7 minutes (or until golden brown).
Throw in all of your vegetables with the sauce, and the pasta. I typically use 1 can of sauce when making it the first time. Then, whenever I reheat it, I add in some
I like to prepare the beefless crumbles fresh each time I heat up my leftovers so I know I’m getting a full serving with each bowl.
If you want to make garlic bread to go along with your meal, broil two pieces of bread with vegan butter and garlic powder for five minutes.
If you shop on a budget and would like a full week of vegan meals (breakfast, lunch, and dinner), check out my post on grocery shopping tips and a vegan weekly meal plan!