Vegan summer lunch (pasta and vegetables)

Vegan summer lunch is perfect for all those nice warm days when we don’t want to spend too much time in the kitchen. Seasonal vegetables are used, so the recipe is very simple and can easily be adapted to exactly what you have in the fridge.

For this vegan summer lunch , you need pasta of any kind and some seasonal vegetables along with olives. I chose zucchini, tomatoes and olives with the addition of beans. Instead of beans, you can add chickpeas or lentils, and you can also make a dish without legumes.

The recipe is really simple so I have nothing to add except – enjoy cooking and this summer lunch.

PRESCRIPTION

Ingredients
(about 2 servings)

  • about 200 g of paste
  • 1 zucchini
  • a few cherry tomatoes
  • a dozen olives
  • 1/2 a large onion
  • 1/2 can of beans (optional)
  • 2-3 tablespoons of olive oil
  • 1 tbsp pureed tomato
  • sol
  • show
  • Origan

Procedure

  1. Cook the paste according to the instructions on the package.
  2. Cut the zucchini and onion into smaller cubes. Cut the olives into rings, and just cut the cherry tomatoes in half.
  3. Put 2-3 tablespoons of olive oil in the pan, heat it briefly, then add all the vegetables.
  4. Add the spices and simmer over medium heat, being careful not to burn.
  5. Add a tablespoon or two of pureed tomatoes.
  6. At the end, mix the cooked paste into everything and serve.

Time

Preparation – about 15 minutes
Cooking – about 15 minutes

 

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!