This vegan new potato pasta is a part of my lead up to the winter series and the perfect lunch or dinner for your Green Monday repertoire. If you haven’t yet made your pledge to Green Monday – please do so. It’s an awesome way of making a big difference by through a small change to your diet once a week. I’m so proud to be a Green Monday ambassador, as sustainable eating and plant-based cooking is something I’m passionate about. To pledge, visit the Green Monday site and click “pledge”. I will be sharing some of my plant-based recipes on this platform soon! But for now, back to my new potato pasta- it is a warming, filling and tasty meal and is also a great way to use up any left over vegetables hanging about in your kitchen. Prep and cooking time is twenty minutes and this dish should feed one hungry person or two not-so-hungry people. It will probably not feed any banters.
You will need:
½ an onion, diced
2 cloves of garlic, sliced
1 measure of whole-wheat spaghetti
4 new potatoes
1 cup mixed halved baby tomatoes (green, yellow, cherry etc)
4 florets broccoli
5-6 portobellini mushrooms
1 handful of green beans
2 tablespoons balsamic vinegar
1 teaspoon treacle sugar
4 tablespoon olive oil
1 teaspoon paprika
6 olives, pit removed
Fill a small pot with water and add salt. Place the potatoes in, and bring to the boil. Allowing the potatoes to heat gradually with the water will allow them to cook evenly. Insert a sharp knife into the potato and if it drops off immediately, it is ready. Remove and allow to cool.
Cook the pasta until it still has a little bite in the middle.
Blanche the green veg in salted boiling water until just cooked and run under cold water to refresh.
Halve the mushrooms and quarter the potatoes.
Place some olive oil in a pan and sweat the garlic and onions until soft. Raise the heat and add in the mushrooms and potatoes. Cook until the mushrooms have softened a bit. Add the balsamic and sugar along with some olive oil.
Add the tomatoes and cook for about 4 minutes.
Add in all the remaining ingredients and stir in together. Add more olive oil and season with salt and black pepper.
To serve, sprinkle with nutritional yeast or vegan parmesan cheese.
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