Mediterranean Pasta
This cozy pasta is colorful, hearty, and packed with veggies. Zucchini, bell pepper, eggplant, and spinach mingle with tender orecchiette in a rich marinara sauce. It is creamy, comforting, and completely plant-based. The best part? It all comes together in one pot, making cleanup a breeze.
Ingredients
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2 tbsp extra virgin olive oil
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12 oz orecchiette pasta
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1 zucchini, diced
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1 red bell pepper, seeds removed and diced
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½ cup cherry tomatoes
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½ eggplant, diced
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2 cups marinara sauce
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2 cups water
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1 tbsp Italian seasoning
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2 tbsp nutritional yeast
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2 handfuls spinach
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Vegan parmesan, for garnish (optional)
Directions
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Sauté the veggies
Heat olive oil in a large pot over medium heat. Add the zucchini, eggplant, bell pepper, Italian seasoning, and nutritional yeast. Cook for about 5 minutes until the veggies soften and smell amazing. -
Cook the pasta
Add the orecchiette, marinara sauce, and water to the pot. Stir well, then bring to a boil. Reduce to low heat, cover, and let it simmer for about 10 minutes. Stir every few minutes to keep the pasta from sticking. -
Add the greens
Once the pasta is al dente, stir in the spinach until it wilts into the sauce. -
Serve and enjoy
Dish up your pasta hot and finish with a sprinkle of vegan parmesan if you like