Do you ever just crave a hearty plant-based pasta dish? I certainly do! With pasta the varieties are endless. It’s quick and something everyone can enjoy. Matter of fact when I made this my son who just loves pancakes and cake had two bowls. I knew then this was definitely a hit!
On the other hand this plant-based dish is perfect for those nights during the week where you’re just trying to figure out something to make, a meal that is cost effective, filling, and can be used as left overs for lunch the next day. I have those nights quite often. Between work, the kids homework, sports, and everything else going on you can put this pasta on and let it go pretty much. I also was anxious to use my new collapsible strainer I purchased online. You can get yours from amazon here . I love that it doesn’t take up too much space in my cabinets.
Make this a family event
When I made this pasta dish I had my kids help. So try making this one together as a family. I have found that has helped my kids want to eat healthier. They are more willing to eat healthier choices when they actually help make the food. While making this pasta I also took that time to educate my children on the vegetables we were cooking, the nutrients each vegetable provided for our health, and how they are grown. As as result this really peaked their interest and they could not wait to taste it once the pasta was ready. Another great pasta dish you can try as a family is my pesto dish. I know first hand how getting children to eat healthier is a task within itself, so I love giving any pointers when I can.The vegetables I used in this recipe can easily be substituted as well if it’s something else your children might like.
Wrapping It Up
To start you will want to begin by boiling your water for your pasta. While doing that take this time to clean and prep your vegetables.
Now your pot of water should be boiling. Go ahead and add your pasta to the water.Next, you will want to drizzle olive oil in your skillet and get ready to sauté your broccoli.
Meanwhile after cooking your broccoli for a few minutes now you will want to add the remainder of your vegetables and continue cooking.
By now your home should be smelling so good and the food is almost finished! Now you are ready to add your pasta and sun-dried tomato pesto sauce to the mix. Stir it all up and continue to cook on low for a few more minutes.
Remove your skillet from the heat and let cool and you are ready to serve. Enjoy!
Quick, simple, and delicious!
- 1 head organic spinach chopped
- 1 head organic broccoli
- 2 cups organic chopped mushrooms
- 1 organic green bell pepper
- 2-3 tbsp extra virgin olive oil
- 2 cloves garlic
- fresh basil
- 1-2 containers sun-dried tomato pesto sauce
- 1/2 box bow tie pasta
- 1-2 tsp black pepper
- 1-2 tsp sea salt
- 1 tsp accent seasoning
Boil water pertaining to the instructions on the pasta box
Rinse and prep all the vegetables while the water is coming to a boil
Once the water is boiling add your pasta and 1 tbsp olive oil so that the pasta does not stick together. Stirring occasionally.
Add 1 tbsp of olive oil to a skillet and begin to sauté your broccoli. I also added about 1/2 cup of water to the skillet as well. You can season your broccoli with salt and pepper. Cover and cook on medium heat for about 10 minutes.
Add the remainder of your vegetables to the skillet except for your spinach. You will add that last. At this time you can season the rest of your vegetables to your liking if you so choose. Stir and cook for 6-8 minutes.
Fold in the spinach and cook for 3-4 minutes.
Pour in the pesto sauce, stir, and cook for another 3-4 minutes.
For this recipe I did not make the pesto sauce. I purchased it pre-made from Sprouts. They carry this at most natural grocery stores as well.