Crunchy vegan pasta with walnuts
Quick and easy vegan pasta dish. Healthy recipe for lunch and dinner. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
2 10min
Cook Time
15min
Servings Prep Time
2 10min
Cook Time
15min
Ingredients
  • 120g of whole grain farfalle type pasta
  • 1 medium size zucchini(~200 – 220 g)
  • 1 red medium size bell pepper(~220 – 250 g)
  • 200g of white button mushrooms
  • 85g of walnuts without shell
  • 1tablespoon of curry powder (optional)(on ~700 ml of water)
Instructions
  1. put water with added curry powder (if using) to boil and meanwhile cut zucchini, bell pepper and mushrooms in big pieces/slices;
  2. 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;
  3. 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;
  4. 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;
  5. 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.