As a former vegetable hater I am always very proud of myself when I make something really loaded with veggies. And usually I shy away from big chunks of veggies, I’m more of a hide vegetables so I don’t know I’m eating them kind of gal. But this is a pasta dish which automatically makes it fantastic, and roasting the vegetables really brings out the sweetness. This dish will easily give me lunch for the week, maybe more.
Modified from Appetite for Reduction
1 lb brown rice pasta
1 lb zucchini, cut in quarters the long way and sliced 1/4 inch thick
1 lb yellow squash, cut in quarters the long way and sliced 1/4 inch thick
1 lb asparagus, coarse ends discarded, cut into 1 inch pieces
1 red bell pepper, seeded and chopped into 1/2 inch pieces
2 red onions, sliced
2-3 cups cherry or grape tomatoes, sliced in half
12 cloves garlic
1 tablespoon oregano
1 teaspoon dried thyme
3 tablespoons olive oil
2 teaspoons salt, or to taste
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
Preheat the oven to 450. Line two large baking sheets with parchment paper and coat with cooking spray.
Place all ingredients except for the pasta and vinegar in a very large mixing bowl and stir to incorporate everything.
Spread the veggies out on the baking sheets and bake in the oven for 15 minutes.
That’s a ton of veggies, I know! Don’t be scared, it will cook down!
Now prepare the pasta according to directions. When it’s done, rinse and set aside.
Remove the veggies from the oven and stir/flip them. Bake for 15 more minutes or until your desired tenderness level.
When the veggies and pasta are done add everything back to that big mixing bowl, add the balsamic vinegar, stir to incorporate and enjoy!
This is actually two recipes in one! The first one is “sausage crumbles” which are absolutely delicious in pasta or on pizza. The second part is a simple, easy, healthy pasta with broccolini (aka broccoli rabe). I must admit I’m not a huge fan of broccoli, but broccolini has a nice flavor and texture which I really enjoy. Don’t be put off by the long list of ingredients. This throws together pretty quickly!
Adapted from Veganomicon and Vegan with a Vengance
Sausage Crumble Ingredients:
2 8 oz packages of tempeh
2 tablespoons fennel seed
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 teaspoon dried sage
4 cloves garlic, minced
4 tablespoons tamari or soy sauce
2 tablespoons olive oil
Juice of 1 lemon (bottled lemon juice is fine!)
1 lb brown rice penne pasta (or your pasta of choice)
2 tablespoons olive
10 cloves of garlic, minced
2 pounds broccolini, stems removed, chopped
1/4 cup water
2 tablespoons balsamic vinegar
Salt and pepper to taste
Start by cooking your pasta in a large pot. While the water boils and the pasta cooks, start making the sausage. When the pasta is done rinse it and set it aside.
Next, start making the sausage crumbles. Crumble the tempeh up in a large skillet. Add just enough water to the skillet to almost cover the tempeh. Cook over medium high heat until most of the water has been absorbed (12-15 min). While that cooks, combine the remaining sausage ingredients in a small bowl. When the water has been absorbed add the rest of the ingredients to the pan and cook over medium heat for about 10-15 minutes, stirring occasionally, until lightly browned. While you wait for the sausage to brown start preparing the pasta ingredients. When the sausage is done put it in the pot used to boil the pasta.
Sausage crumbles cooking
Now prepare the broccolini. Heat the oil in the skillet used for the sausage on medium heat. Add the garlic and let it sizzle for about a minute. Add the broccolini, sprinkle a little salt and pepper on, stir it around a little, then cover it and cook for about 2 minutes. Add the water and steam it for about 8 more minutes or until it is nice and bright green.
Now combine the pasta, sausage and broccolini in the pasta pot, sprinkle on the balsamic vinegar and salt and pepper to taste.