This one is another great dish for those cold winter times or when you are feeling under the weather. And like most of my other recipes, this one is also loaded with lots of veggies. Even if you don’t feel like you have a lot of time to cook, make this ahead and store it in the freezer.
This is another dish, that you can totally customize to your liking. If you want to amp up your dose of proteins, add some chickpeas or other beans of your liking. You might notice, that many of the ingredients are optional. But of course I suggest adding them all 😉
When it comes to the pasta, I follow my (unspoken) rule of making sure all the ingredients are of similar shape and size. So I usually opt for shell pasta with this dish. But you can also make this with any other shape of your liking. I just follow that “rule” to make eating easier. 😀
- 1 onion
- 2 large carrots
- 1 zucchini
- 3 cloves of garlic
- 500g diced tomatoes
- 1 tbsp minced basil (fresh or frozen)
- 1 tbsp dried oregano
- 1 dried chili (optional)
- 500ml vegetable stock
- 2 tbsp nutritional yeast (optional)
- 250g shell pasta
- 200g frozen peas
- hand full of spinach (optional)
- Dice the onion, carrot, zucchini and garlic. Heat up a large pot and glaze the onions then add garlic for a minute or so before adding zucchini and carrot. for a few minutes.
- Add the diced tomatoes, vegetable stock and season with oregano, basil, nutritional yeast and a crushed dried chili. Now you can add the pasta. Keep string, so the bottom doesn’t burn. Cook for about 10-12 minutes until the pasta is as soft as you would like. 3-4 minutes before the paste is done, add the frozen peas, spinach (or canned chickpea) into the pot. season with salt and pepper.
- Serve hot with some fresh herbs and store the rest in the freezer.
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