|This batch has zucchini, broccoli, and sun-dried tomatoes chopped finely with a slice of toasted sourdough bread on the side.|
This is my go-to favorite pasta since starting my transition to veganism.
I thought I would never be able to satisfy the craving for a nice, creamy pasta sauce, but seriously, this stuff is delicious!
You will NOT feel like this pasta is lacking. You won't miss cheese at all. Cooking the pasta in plant milk and veggie broth gives it sooo much flavor on its own!
1 Tbsp olive oil
1 clove garlic minced
1 cup veg broth
1/2 cup plant milk (like unsweetened cashew or almond)
2 cups macaroni pasta, uncooked
1/4 tsp pepper
1/2 cup (or more) each of chopped zucchini, cauliflower, broccoli, or whatever else sounds yummy.
tomatoes - sundried, grape, or cherry
Use a pan with a lid.
Heat up the olive oil in the pan.
Add the garlic and cook 30 seconds to a minute.
Add the veg broth and plant milk. (If I don't have veg broth I'll just add 1 cup of water with a bouillon cube. You shouldn't need to add salt because the broth is salty enough.)
Bring to a boil, then reduce to a simmer and cover with a lid. Let simmer for 15-20 min. Check to see the liquid has evaporated and the pasta is soft.
From there, you can add whatever extras you like. I like roasted veggies.
Serve on its own, with a bread stick, or a slice of yummy sourdough bread, & eat up!
For the veggies:
Since my husband hates veggies, I cook them in the oven separately and just add them to my dish at the end. I'll toss them in olive oil and throw them in the oven at 425 for 25 minutes. I actually prefer my broccoli this way, I love when it gets a teeny bit charred on the edges. I usually add the tomatoes to the finished pasta, uncooked.
I hope you enjoy this pasta as much as I do. I could eat this every night, seriously.