Pasta with Veggies and Marinara
- Yield: 2 people 1x
Ingredients
Scale
- 2 servings Pasta of Choice (I used Whole Wheat Spaghetti)
- 3 cloves Garlic, minced
- 1 Large Zucchini, thinly sliced (about 1 1/2 cups)
- 2 cup Eggplant, diced into 1/2” cubes
- 1/2 cup Cannellini Beans, rinsed and drained
- 1 cup Marinara Sauce (or more to taste)
- 1/2 tsp Italian Seasoning (optional, if your Sauce is not flavored)
- Nutritional Yeast, to sprinkle on top
Instructions
- Rinse and slice all veggies. Bring a salted pot of water to a boil and cook your pasta according to package instructions.
- Add a splash of water or vegetable broth to a large pan and add in the Garlic, Zucchini, and Eggplant. Cover and let steam for 5-10 minutes, until tender.
- Add the Cannellini Beans, Marinara Sauce, and optional Italian Seasoning to the pan and stir until everything is heated and well-combined.
- Drain your Pasta, then add it to the sauté pan and mix it into the sauce (tongs work best for this).
- Divide the Pasta and Veggies evenly into two bowls, then top with Nutritional Yeast.
Notes
Cannellini Beans may be substituted for any other bean of choice.
Find it online: https://frommybowl.com/italian-inspired-vegan-meals/