While still living in Latvia, I ate pasta quite often. But mostly my pasta dishes were pretty boring. Like, fusilli with tomato sauce, spaghetti with… tomato sauce again etc. Of course, I knew the fancy pasta dishes like lasagna or stuffed cannelloni. But before moving to Italy I never made them by myself. If I had guests who deserved something fancier than pasta with tomato sauce, I simply prepared other things than pasta. But then I decided to put an end to this. I understood that I need to create an easy pasta dish recipe that gives you that restaurant-type-of-food sensation. And that’s how crunchy vegan pasta with walnuts became a reality.
The secret weapon – walnuts
Have you ever noticed how in restaurants many simple dishes contain different types of nuts? Believe it or not, but nuts somehow can give you the impression that the food you’re eating is something exquisite. Even though it’s a simple dish with added nuts! I decided to try this strategy on my partner. What was the reaction? – “Wow, what an interesting flavor with the walnuts…” BINGO! So next time when you have guests, don’t torture yourself in kitchen to prepare something extraordinary. Simply add some nuts!
Probably in this recipe you could use also different type of nuts. But the flavor is quite mild with some sweet notes thanks to bell peppers. So, I would avoid sweet nuts like cashews or almonds. For me walnuts are the perfect nuts for this recipe. First of all, because of their flavor. And second – they have a very nice form that looks great on the plate together with all the other ingredients.
If you’re vegan or vegetarian, probably you have already come across the nutritional values of walnuts. And especially how good they are for people who don’t consume animal products. Walnuts contain omega-3 and omega-6 fatty acids. They also contain different vitamins, like B1, B6, C and E. And minerals, like manganese, copper, magnesium and phosphorus. And, of course, protein. Even though it might be hard to get rid of the shell, the walnut inside is worth the struggle. I mean, struggle to some certain limit, of course. As a child I used to open walnuts by putting them where the door jamb meets the sill. And then by slamming the door with all my (child’s) strength… But this is not a suggestion! So, please, don’t repeat this at home. Or anywhere else! Just buy a nutcracker or walnuts already without shell.
Why it’s “crunchy” vegan pasta with walnuts
You might be wondering why I used the word “crunchy” in the title of this recipe. Well, that’s because I don’t cook bell peppers, white button mushrooms and zucchini until they are completely soft. In this case the mildly soft vegetables together with pasta al dente and walnuts give a slight sensation of crunchiness. Of course, do not expect that the outcome will be crunchy as a fresh carrot. But for sure it won’t be soft as a vegetable stew.
When it comes about bell peppers, of course, you can choose whichever color you like. But I would really suggest you to choose the red ones. Not only because together with the green zucchini and white mushrooms they resemble the Italian flag. But also because it is really a pleasure for the eyes at the end to see so many colors on your plate. Grey from mushrooms, red from bell peppers, green from zucchini, yellow from pasta and brown from walnuts. Besides that, by cooking the vegetables and mushrooms for just a few minutes you preserve more of the valuable nutrients. More than you would if you cooked them until they’re completely soft.
Which type of pasta to choose
Maybe you are interested to know more about the benefits of white button mushrooms and bell peppers. If so, I advise you to check my couscous filled and rice filled bell pepper recipes. Or if you are interested in some other fresh dish with pasta, check out the pasta salad recipe. Otherwise, if we talk about pasta, feel free to choose whichever type you like. Even though I would suggest to use the farfalle type. In my opinion, they are one of the prettiest and they also look very good together with walnuts. But maybe it’s simply the butterfly form that looks good on everything and everyone. Including my elegant bunny!
So, now you have a recipe that can help you prove that eating vegan is not only tasty, but also very easy and not time consuming at all. I hope that the walnut trick will work also on your friends. But, if not, they in any case will enjoy a dish of crunchy vegan pasta with walnuts that is:
- packed with vitamins and minerals
- easy and quick to make
- healthy
- nutritious
- visually appealing
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings |
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- 120 g of whole grain farfalle type pasta
- 1 medium size zucchini (~200 – 220 g)
- 1 red medium size bell pepper (~220 – 250 g)
- 200 g of white button mushrooms
- 85 g of walnuts without shell
- 1 tablespoon of curry powder (optional) (on ~700 ml of water)
Ingredients
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- put water with added curry powder (if using) to boil and meanwhile cut zucchini, bell pepper and mushrooms in big pieces/slices;
- when the water has reached the boiling temperature, add the pasta and boil it according to the instructions given on the package to reach the al dente state;
- put the cut vegetables and mushrooms in a frying pan with a very small amount of water (so that only the bottom of the frying pan is covered, not the vegetables and mushrooms). Put a cover on the frying pan and cook everything on a big heat/flame by mixing occasionally. Important (!) – during cooking mushrooms and zucchini will lose water, so the small amount of water should be sufficient throughout the whole cooking, but in any case, always keep an eye on the ingredients, so they don’t start to burn. In case it happens, add some extra water;
- cook the vegetables and mushrooms for 8 – 15 minutes according to the desired level of crunchiness. In any case the bell pepper will remain the crunchiest of them all;
- when the desired level of crunchiness is reached, take the vegetables and mushrooms off the heat/flame and pour off the remaining liquid, if there’s any. Add the boiled pasta and walnuts to the vegetables and mushrooms and mix everything well together.
