15 Minute Plant-Based Pasta Dinner

When people first hear I eat a plant-based (vegan) diet, they often ask, “So what do you actually eat?” The answer is: a lot! A quick search of Pinterest will show you some of the amazing vegan recipes out there. The pasta dish I’m sharing today is a doctored up version of a simple pasta and marinara dish. It’s a prime example of what I make on a normal evening when I want something quick, easy, delicious and nutritious. And it takes just under 15 minutes to make, without any time consuming prep or clean up!

What’s great about this recipe is that most of the ingredients you can keep in your freezer or on your shelves so it won’t require a trip to the grocery store if you decide to make it last minute. I use frozen veggies to boost the nutritional value of this dish, as well as lentil pasta instead of regular wheat/white pasta. I also use sundried tomatoes because I love the flavor they add to any Italian dish. Hope you enjoy!

Serves 1

Ingredients

• 1 serving lentil pasta (cooked according to instructions)
• 1 tablespoon olive oil
• 1/3 cup frozen broccoli
• 1/3 cup frozen kale
• ¼ cup sundried tomatoes, chopped
• 1 to 1½ cup your favorite jarred or homemade marinara sauce
• salt and pepper, to taste
• vegan parmesan (optional) (I used Follow Your Heart brand)
• fresh basil (optional)

Directions

1. Cook pasta according to instructions.
2. Meanwhile heat olive oil over medium heat in a medium size pan. Add frozen broccoli and kale. Season with a touch of salt and pepper. Cook for two minutes. Then add sundried tomatoes and marinara sauce. Cook for another 5 minutes.
3. Once pasta is done, drain and add pasta to the pan with the sauce and vegetables. Turn off heat and stir together. Transfer to a bowl and top with vegan parmesan and fresh basil.

xo,

Tedi