Whats a good vegetarian pasta meal

Question

just some ideas on a good pasta something quick but taste like it took and 1hr to make

Answer 1

Get some passata (sieved tomato sauce), some red bell peppers, chopped onions, garlic, pesto, oregano and, if you feel brave, some crushed chillis. Heat the garlic, onions, oregano and chillis in some olive oil and add the passata (warning - it will spit!) Put in the red bell peppers, a teaspoon of sugar (this takes away the acidity of the tomatoes) and a spoonful of pesto and leave to simmer for half an hour. Delicious!

Answer 2

Spinach-Portobello Lasagna (use the no-boil noodles) with a garden salad and either garlic or crusty bread. Wine would be nice too.

Answer 3

Saute some chopped veggies in a little olive oil. Add some pasta sauce and pour over cooked pasta.

Answer 4

choose you pasta... i usually do penne.....

saute broccoli, sundried tomatoes, mushrooms, capers, and whatever veggies you like with a half cup olive oil , then toss cooked pasta in the pan with the veggies to coat pasta thoroughly,

put on a plate.....

Answer 5

I made a yummy spaghetti sauce yesterday. I learned about 12 years ago to always make my own sauce (I used to use Prego) from watching a little old Italian lady...

28 oz. can organic whole tomatoes (Whole Foods' brand is cheaper than some regular brands!)

2  6-oz. cans of tomato paste (organic WF)

1 large green pepper (can also use red pepper), chopped finely

1 large onion, chopped finely

4 cloves garlic, minced

bunch of parsley, chopped

1-2 Tbsp. oregano

3 bay leaves

a dash of red pepper flakes

salt and pepper to taste

Saute the green pepper until tender, add onion until it's transparent, and then garlic and parsley. Saute for a couple of minutes, add tomatoes, paste, and spices. Boil for about 20-30 minutes at low-medium heat. Serve over organic whole wheat linguini (WF's brand is $1.49 for a pound!)

Answer 6

ok, is this pasta vegan?

you do know what is in pasta?    read that label again if it's not vegan pasta from a reputable company.

Answer 7

Whole Wheat Pasta with Roasted Vegetables and Olives

This recipe may stretch out to 40 minutes or so, due to preheating and roasting, but it’s so yummy, I think it’s worth it. I hope you will, too.

8 to 10 ounces penne or spirals, preferably whole wheat or spelt

1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices (see note)

1 large red bell pepper, cut into 1-inch squares

4 cups small broccoli florets (or one 16-ounce bag fresh precut florets)

2 tablespoons extra-virgin olive oil

1/2 medium red onion, thinly sliced

4 cloves garlic, sliced

1/3 cup sliced oil-cured sun-dried tomatoes, 2 tablespoons

of their oil reserved

1/2 cup pitted Kalamata olives

1/4 cup finely minced fresh parsley

1 tablespoon balsamic vinegar, or more to taste, optional

Dried red pepper flakes to taste

Salt and freshly ground pepper to taste

1. Heat the oven to 425 degrees. Lightly oil the bottom of a large roasting pan.

2. Combine the eggplant and bell pepper in a mixing bowl. Drizzle with half of the oil, then stir together and transfer to the roasting pan.

3. Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining oil. Transfer to the roasting pan and gently mix with the other vegetables, then place in the heated oven.

4. Bring a pot of water to a boil, then cook the pasta at a rapid simmer until al dente, then drain.

5. Roast the vegetables for 20 minutes, stirring every few minutes, or until nicely but not overly browned. Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.

6. Add the dried tomatoes, olives, parsley, and balsamic vinegar and stir together with the vegetables.

7. Add the cooked pasta to the vegetable mixture and toss together with the reserved oil from the dried tomatoes. Add balsamic vinegar to taste if desired, then season with red pepper flakes, salt and pepper. Serve at once.

Calories: 310 Total fat: 13 g Protein: 9 g Carbohydrates: 43 g Fiber: 8 g Sodium: 300 mg

Note: Substitute 1 smallish eggplant, quartered lengthwise and sliced 1/4 inch thick.

Menu suggestion:

Make a salad of mixed greens, red beans or chickpeas, pickled beets, and sliced carrots, dressed any way you prefer. Complete the meal with a crusty fresh whole grain bread.

Answer 8

sautee your favorite veggies down with seasoning of choice, I especially like zucchini sauteed and serve over rice or pasta with a sauce you make, or buy.  Marinara (spaghetti sauce) works nicely or even a brown sauce you make from the leftover butter and such thats in the skillet.