trends
Whether it is a gardener, the farmers’ market assistant or simply loves summer products, this is the dish for you! TO summer Paste paste of zucchini with caramelized roast zucchini, explosive cherry tomatoes, sweet red onion + tender and chickpeas filled with proteins. We may have returned or not for Thirds In the test kitchen!
Fair 9 Ingredients and simple methods required for this spicy, satisfactory, irresistible Vegan Food, friends. Let us show you how it is done!
This pasta party begins with Preparing vegetables to go to the oven! Fine sliced zucchini gets its own baking tray to make sure it becomes a bit golden. Then, the cherry tomatoes, the red onion and the chickpeas share the other baking tray, which guarantees that the red onion does not burn and the tomatoes open to add sauces to the plate. Everything is seasoned simply with salt, pepper, olive oil and red pepper flakes.
Once vegetables and chickpeas are in the oven, there is time to Get the pasta cooking Then sit down and relax! Or if you feel adventurous and you have 10 minutes left over, make our Easy vegan pesto and homemade vegan Parmesan cheese. Do not worry in any way … it also works in the store. Do the right thing for you!
When your timer goes out, it’s time for Combine everything: Pasta, pesto and vegetables + chickpeas.
Finally, you can decorate with Vgan Parmesan and recently chopped basil, which takes this dish to the next level!
We can’t wait for this zucchini pesta to try! Is:
Herby
Cool
Dildo
Full of vegetables
Fast and easy
And so delicious!
This pasta makes a simple and satisfactory meal alone, but it would also be amazing with one side of garlic bread or pesto bread sticks, or combined with your favorite protein. Our simple vegan meatballs and peacock pesto “Parmesano” would combine wonderfully!
More Calabacin Recipes
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. Health, friends!
Portions 4 (Portions)
Prevent your screen from getting dark
- 5 Cups zucchini, in half throughout and cut into slices of 1/4 inch (2 of large zucchini yield ~ 5 cups or 650 g)
- 1/2 big Red onion, cut (1/2 onion yields ~ 1 cup or 150 g)
- 1 pint Cherry tomatoes, whole (1 painting ~ 2 ½ cups)
- 1 (15 oz.) Can chickpeas, drained and rinsed (or sub ~ 1 ½ homemade cups)
- 4 Tablespoon olive oil (DIVIDED)
- 1/2 teaspoonful sea salt (DIVIDED)
- 1/2 teaspoonful Red pepper flakes (DIVIDED)
- 12 oz. choice paste (Sin gluten as necessary // We like fusilli jovial)
- 1 cup Albahaca pesto (Make sure Vegan/Dairy as necessary // See the notes for recommendations purchased in the store)
-
Before preheating, organize your baking grilles so that two baking sheets are adjusted to the oven. Then, preheat the oven at 425 degrees F (218 C) and align two baking sheets with scroll paper.
-
Add the sliced zucchini to a baking sheet, then add the onion, tomatoes and chickpeas to the other, keeping the chickpeas on one side of the leaf. Add 2 tablespoons (30 ml) of oil to each baking sheet, then add 1/4 teaspoons of salt and 1/4 teaspoons of red pepper scales to each baking sheet (written amounts such as the original recipe, if the predetermined number of portions is adjusted, add half of the total measurements to each baking sheet). Mix until everything is covered evenly, ensuring that you keep the chickpeas separately. Extend the zucchini so that it overlaps as little as possible.
-
Say for 20-30 minutes, until the vegetables are very tender, the tomatoes open and the chickpeas are golden and begin to creak.
-
While the vegetables are roasted, boil a large pot of salt water and cook the pasta according to the instructions of the package. While the water boils, prepare the pesto (if it is used home).
-
After cooking and draining the pasta, return it to the pot and add the pesto. Stir well and add more pesto to taste. Then add the roasted vegetables and mix once again. Serve, covered with vegan Parmesan and fresh basil, if you wish. Enjoy!
-
The leftovers are maintained for 2-3 days in the refrigerator. Not friendly with the freezer. Heat again in the microwave or briefly in a saucepan in the stove, adding some water as necessary.
*Pesos without dairy bought in the store that we have tried and enjoyed: Gotham Greens Vegan PESTO, the Grand Garden Pesto, and merchant Joe’s Vegan Kale, Gashhew & Basil Pesto.
*Nutritional information is an approximate estimate calculated with rice rice rich jovial and without optional ingredients.
Service: 1 service Calories: 614 Carbohydrates: 91.3 gram Protein: 17.2 gram Fat: 22.5 gram Saturated fat: 2.6 gram Polyunsaturated fat: 2.6 gram Monounsaturated fat: 12.7 gram Trans fat: 0 gram Cholesterol: 0 mg Sodium: 581 mg Potassium: 1108 mg Fiber: 10.9 gram Sugar: 9.7 gram Vitamin A: 341 IU Vitamin C: 48 mg Calcium: 115 mg Iron: 3.3 mg
GIPHY App Key not set. Please check settings