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WPRM VEGAN PASTA WITH ZUCHINE MUSHROOMS AND PEAS
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5 from 2 votes

VEGAN PASTA WITH ZUCCHINI, MUSHROOMS AND PEAS

A simple and quick Pasta "bianca" with zucchini, peas, onion and fresh parsley. Takes 15 minutes to cook and results in a creamy and protein-packed dinner. Buon appetito!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: Pasta, Vegan, vegan italian
Servings: 2 people
Calories: 447kcal

Ingredients

  • 180 grams uncooked pasta durum wheat or whole grain
  • 400 grams zucchini
  • 250 grams button mushrooms
  • 100 grams frozen peas
  • 1 medium red onion
  • 1 tbsp flat-leaf parsley
  • 1 tbsp coarse sea salt
  • salt & pepper

Instructions

  • Finely chop the red onion
    STEP 01
  • Cut the zucchini in small dice
    STEP 02
  • Cut the mushrooms in small dice
    STEP 03
  • In a pan, water fry the onion (w. 5 tbsp water) for 3 mins
    STEP 04
  • Add the diced zucchini and let cook for 3 mins
    STEP 05
  • Add the frozen peas
    STEP 06
  • Add the diced mushrooms
    STEP 07
  • Season with salt and pepper
    STEP 08
  • Add some water and let simmer on medium heat for 10 mins. Stir occasionally
    STEP 9
  • In the meantime, cook the pasta in a large pot in salted, boiling water. Stir occasionally. For boiling time: follow the pasta package instructions minus 1 minute
    STEP 10
  • When the pasta is ready, save 1 cup of pasta water, then drain pasta and mix it into the vegetables
    STEP 11
  • Add some of leftover pasta water to the dish while stirring to make the pasta extra creamy. Keep cooking on medium heat for about 1 minutes
    STEP 12
  • Sprinkle with fresh parsley and a drizzle of olive oil (optional) on top before serving, or add some of our fake parmesan cheese or some nutritional yeast.
    STEP 13

Nutrition

Calories: 447kcal | Carbohydrates: 88g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Fiber: 9g | Sugar: 14g | Calcium: 74mg | Iron: 3mg