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Vegan Pasta With Grilled Veggies
A nutritious and colorful vegan pasta recipe made with red lentil pasta
Course
Main Course
Cuisine
American
Prep Time
15
minutes
Cook Time
30
minutes
Marinate
30
minutes
Total Time
45
minutes
Servings
4
servings
Calories
387
kcal
Author
Healing Tomato
Ingredients
For the Pasta
1
cup
red lentil pasta
uncooked
1/4
tsp
salt
water
to boil the pasta
For The Grilled Veggies
1/2
cucumber
cut into half rounds
4
mini sweet peppers
de-seeded and cut into halves
1/4
red onion
julienne
1/4
cup
beets
julienne, from a can
1/2
cup
cherry tomatoes
halved, I used different colored tomatoes
3
radishes
thinly sliced
1/2
small avocado
thinly sliced strips
For the Sauce
2
Tbsp
butter
1/2
cup
extra virgin olive oil
1/2
cup
sun-dried tomatoes
julienne
1/4
cup
fresh basil
finely chopped
7
leaves
mint
finely chopped
1/2
cup
curly parsley
finely chopped
4
cloves
garlic
finely chopped
cooking spray
For Garnish
2
Tbsp
capers
cilantro
optional
panko bread crumbs
optional
Instructions
To Cook the Pasta
Bring water to a boil
Add salt and pasta
Cook for 9 minutes and then drain, set aside
To Grill the Veggies
Heat your stove top grill for about 3 min on medium heat
Spray it with cooking spray
Add the veggies to the grill and grill each side
You can grill one veggie at a time or cook them all together
Place grilled veggies in a bowl
Add the cooked pasta to the bowl
For the sauce
Heat a medium saucepan and add the vegan butter
When it melts, add the garlic and let it brown for 30 sec
Add the oil, fresh herbs and sun-dried tomatoes
Mix well and cook for about 2 minutes on medium heat
Drizzle sauce over the bowl of pasta and grilled veggies
Mix well and set aside for 30 minutes
Serve with garlic bread or by itself
Notes
Nutrition info is approximate.