Vegan Pasta With Grilled Veggies
A nutritious and colorful vegan pasta recipe made with red lentil pasta
Servings 4 servings
Calories 387kcal
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.