Weeknight Vegetarian Pasta
- 50-100g whole wheat penne pasta
- 1 onion, diced
- 3 cloves of garlic, minced
- 80-100g of peas
- 1/4 head of cauliflower
- 1 veggie burger, sliced
- 1 cup chopped broccolini
- 4 tomatoes, diced
- Optional spicing (Coriander, Paprika, Cheese…)
Note: I like to think of this as a kitchen-sink style dish. Normally, I wouldn’t even post a recipe like this because I think anyone can make their own version of this dish. Mine was primarily stylized by what I had left over in the pantry, and somehow it ended up being overtly delicious. I felt obligated to share!
- Boil water, tossing salt in for some speedier cooking. While that’s beginning to heat, you can prep the rest of your veggies (onion, garlic, cauliflower, broccolini, tomatoes)
- Once the water is boiling – throw in your pasta and peas
- In the meantime, grab a pan and toss your diced onions and minced garlic with olive oil for 4-6 minutes.
- Once it smells deliciously fragrant, as garlic and onion do, place the broccolini, cauliflower and tomatoes in… then, the veggie burger. If you’re feeling chicken or another protein source, throw that in instead.
- At this point: I deviated from my plan and added extra seasonings of coriander and paprika because I felt the dish could really benefit from them.
- Hopefully, your peas and pasta are done by now (it only takes 10-12 minutes), and so while your vegetables are enjoying the spicy-ness so take a colander and drain out.
- Shake that a few times to make sure the water is mostly out
- Then pour it back into the pot! Your vegetables should be at a nice al dente consistency at this point, so tip those and all of your other toppings into the pot together, mixing everything as much as you need.
- Add some salt, pepper, salsa (if that’s your thing), and potentially LOADS of cheese. I didn’t go ahead with it in this making of the dish, but as soon as I was eating it – I realized it could strongly benefit from a cheese-butter sauce. So I highly recommend that!
It’s definitely kitchen-sink, and 100% easy enough for anyone to make without any sort of kitchen pre-knowledge. It’s a healthy and good weeknight dinner for when you really aren’t feeling the creative urge, but want to eat something. Let me know any adjustments you make or cool ideas about how to revamp this to the next level!
PS- That last photo is a shout-out to frozen fruit for a healthy and uber-yummy dessert. I especially enjoy frozen grapes… And after the pasta meal, it’s incredibly satisfying, and comes super suggested from me!