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.