20 Minute, Charred Veggie Pasta Recipe (No Oil!)
This super tasty dinner can be made in just 30 minutes and is a comforting, mid-week pasta meal to make you smile.
Equipment
- Large, non-stick frying pan
- Chopping board
- Wooden spoon
- Large saucepan
Ingredients
- 250 g dried pasta tubes or spirals Use pasta that holds together well like wholewheat, spelt or if gluten free try brown rice pasta.
- 1 head broccoli chopped into small florets
- 2 red peppers cut into 1 inch chunks.
- 1 white onion sliced quite thickly
- 1 red onion sliced quite thickly
- Couple handfuls frozen peas
- 1 400g can tomatoes cherry tomatoes
- Half cup veggie stock
- 2 tbsp tomato paste
- 6 cloves garlic crushed
- 1.5 tbsp Italian spices Or just oregano
- Black pepper
- Large handful fresh basil chopped
- Hot water for splashing
For the vegan parmesan
- 1.5 tbsp sesame seeds Alternatively you can use a handful of walnuts.
- 1.5 tbsp nutritional yeast
- Seasonings a dash of salt, pepper and garlic or onion powder.
Instructions
- Put your pasta on to boil and cook to package instructions.
- Meanwhile, get a large frying pan onto the highest heat. The reason for the high heat is to get a charred effect on your vegetables without the use of oils.
- Firstly, quite thickly slice your onions and throw them into the pan and let them sizzle. Don't worry about them burning as you need to give them a few minutes to darken and caramelise. Add your crushed garlic.
- In the meantime start chopping and adding your other veggies as they are ready and keep frying for another 5 minutes, stirring frequently. Add all spices. Keep adding more splashes of hot water as needed, but don't allow it to get too wet.
- Add your tomatoes, stock and tomato paste. You may want to add a little less or a little more stock according to the consistency you desire. Stir. Add your cooked pasta and stir well until fully covered. Sometimes it's good to use some of the starchy pasta water to thicken your sauce too.
- Serve alone or sprinkled with nutritional yeast or homemade veggie parmesan.
For the vegan parmesan
- Whizz all ingredients up in a spice or coffee grinder preferably. If you don't have one of these, use a high speed blender. Do not over process or the oils will come out of the sesame seeds and the whole thing will stick. Do it a little at a time and check the texture. You want some lumps, not a fine powder.