One of my favourite dishes to make over the past few months, has been a Vegan Vegetable pasta.

The key to this is, to use any and all vegetables that you can find in your fridge. The quantities or combinations do not matter a great deal. I usually go to the farmer’s markets and buy a large amount of fruits and vegetables.

Its the perfect I-need-to-buy-more-groceries-tomorrow meal.

Ingredients for Vegan Vegetable Pasta!

Ingredients for Vegan Vegetable Pasta!

This time I began with:

  • 1/2 red onion
  • 1 carrot
  • 1/2 red onion
  • 3 gloves of garlic
  • 1 carrot
  • Mushrooms
  • 3 Tomatoes
  • A can of mixed beans
  • Shallots
  • Baby spinach

I always forget how much vegetables shrink. The motto is, there are never enough mushrooms!

PRO-TIP : I heat the pan up with a tiny bit olive oil and add spices! I read somewhere that adding the spices to the oil at the beginning ensures a more thorough coating of all the food in those spices. I have been doing it this way for a few months, the results = delicious.

Make sure not to burn it though!

Heating up the pan with spices

Heating up the pan with spices

Spices seen here are :

  • Paprika Powder
  • Cayenne Pepper
  • Cumin
  • Cardamon
  • Chilli Flakes

I then add the vegetables in the order listed above. This ensures the soft ones do not get overcooked and it allows the carrots to become that right amount of fried. Be patient, let the spices settle into the vegetables.

Cooking the Vegan Vegetables

Cooking the Vegetables

I make sure to stir it frequently and wait just before serving to add the baby spinach. I like to switch up which pasta I use with this dish, I am not picky. Whole-grain, spaghetti, penne or fettucine all tastes the same to me.

Final outcome

Final outcome

The outcome is a delicious, vegan vegetable pasta sauce! Trust me, the photo does not do this justice.

My favourite thing about this dish, I can eat as much as I want. Guilt Free!

Let me know if you try any versions of this dish. Any spices I could add in?