Main Dishes

Italian Pan Roasted Vegetable Pasta

Pan Roasted Vegetable Pasta – always delicious and easy to prepare! I must admit, I am a total carbohydrate fan and supporter. I am of the opinion that carbohydrates are simply part of a healthy diet and one should not categorically exclude any macronutrient in general.

Besides potatoes, bread, quinoa and oatmeal, I also love pasta in the whole wheat version.

Why Whole Wheat Pasta?

Whole wheat pasta contains significantly more fiber than light pasta, which means that it fills you up longer. They also contain more vitamins, minerals and healthy fats.

The taste is a bit harsher than the conventional variety, but you get used to it quickly, at least that’s my experience.

The pasta-vegetable pan is:

  • full with many colorful vegetables
  • substantial
  • vegan
  • quickly prepared
  • extremely delicious
  • filling

Ingredients for the Vegan Pan Roasted Vegetable Pasta

The ingredients for the recipe are actually quite variable. You can basically use almost any vegetable that you have and that tastes good. The kidney beans can also be replaced by chickpeas, for example, which are also very tasty!

Red wine is rather optional here, so if you don’t like wine, just add some more of the sieved tomatoes. But I personally love the taste of red wine and I also like to add it to my spaghetti, so a shot of red wine should not be missing.

How Do I Prepare the Italian Pan Roasted Vegetable Pasta myself?

Cook the whole wheat spaghetti according to the package instructions.

Peel and chop the onions. Wash and chop the mushrooms, red peppers, carrot and eggplant.

First fry the onions in a pan. After a few minutes add the vegetables and fry for about 10 minutes.

Remove the kidney beans from the tin and rinse thoroughly under water using a sieve. Add 1/3 cup kidney beans (50 g) to the vegetables in the pan.

Also add 5.3 oz. of sieved tomatoes (150 g) to the pan and a dash of red wine and simmer for 5-10 minutes.

Remove the pasta from the heat and drain. Put them on a plate and pour the vegetables over them. If you like, you can add some black olives and chopped walnuts.

Bon appetite!

I hope you enjoyed the recipe and maybe you will be inspired to eat some delicious (whole wheat) pasta again. Yummie!

Italian Pan Roasted Vegetable Pasta

Delicious pan roasted vegetable pasta: vegan, healthy and filling!
Prep Time 30 mins
Total Time 30 mins
Category Main Dishes
Servings 1
Calories 471 kcal

Ingredients
  

  • 1 cup mushrooms 140 g
  • 1 onion
  • 1/2 pepper red
  • 1 carrot
  • 4.2 oz. eggplant 120 g
  • 1/3 cup kidney beans canned (50 g)
  • 5.3 oz. sieved tomatoes 150 g
  • 1 fl.oz. red wine 30 ml
  • 1 oz. black olives 30 g
  • 0.35 oz. walnuts 10 g
  • 1.8 oz. whole wheat spaghetti uncooked (50 g)

Instructions

  • Cook the whole wheat spaghetti according to the package instructions.
  • Peel and chop the onions. Wash and chop the mushrooms, red peppers, carrot and eggplant.
  • First fry the onions in a pan. After a few minutes add the vegetables and fry for about 10 minutes.
  • Remove the kidney beans from the tin and rinse thoroughly under water using a sieve. Add 1/3 cup kidney beans (50 g) to the vegetables in the pan.
  • Also add 5.3 oz. of sieved tomatoes (150 g) to the pan and a dash of red wine and simmer for 5-10 minutes.
  • Remove the pasta from the heat and drain. Put them on a plate and pour the vegetables over them. If you like, you can add some black olives and chopped walnuts.
  • Bon appetite!
Tags dairy-free, sugar-free, vegan

If you like this recipe, I would be happy if you share it on Pinterest!

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