Looking for an easy and tasty way to serve dinner that’s jammed-packed full of veggies? Here’s a simple camping-friendly meal that you try that’s also customizable. You can swap in the vegetables of your choice for a quick meal that’s delicious and filling.
Serves: 4 | Cook Time 20 minutes
Ingredients
1 cup red onion, diced
1 cup of spinach
1 cups tomatoes, diced
1 cup of bell pepper, diced
1 cup of zucchini, diced
1 cup of mushrooms
1 Tbsp avocado or olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp basil
1/2 tsp oregano
1/2 tsp lemon juice
1/2 tsp nutritional yeast
12 oz. dry pasta of choice (I chose penne)
4 cloves garlic, finely chopped
1 cup of tomato paste + 1 cup of water (or 2 cups of pasta sauce)
Optional For Serving
Vegan Parmesan Cheese
Fresh basil
Directions
Cook your pasta of choice according to the package directions.
In a large skillet, heat oil on medium-high, add mushrooms, zucchini, bell pepper, onion, garlic, and spices, and cook for about 10 minutes, or until mushrooms and zucchini are tender.
Stir in tomatoes and cook until heated through. Add spinach at the end, and taste for seasoning.
Add your pasta sauce or tomato paste mixture to the veggies and a 1/2 cup of leftover pasta water.
Serve veggies and sauce over a bed of pasta with a good dusting of vegan almond parmesan.