Helen’s Vegan “Medi Veg” Pasta Recipe

tomato sauce penne pasta and basil in a white bowl. There is a red tablecloth and pepper next to it. It is on a dark wooden table. White text on a black banner reads "Helen's Vegan "Medi Veg" Pasta Recipe"

Enjoy this easy and delicious Mediterranean-style vegan pasta recipe!

I came up with this fantastic vegan pasta dish quite recently and honestly, it’s so delicious that even my die-hard meat-loving husband is asking for seconds! I was inspired by Tesco’s frozen Mediterranean vegetable mix but there were things that I wanted to add and things that I wanted to remove or reduce- particularly too much salt and oil. With that in mind, I sat down and conjured up my own roasted Mediterranean vegetable mix, only for us to blend them and turn them into a tasty pasta sauce!

I used dried pasta for this recipe, rather than fresh, as it is typically vegan (though do check!). Although not a vegan myself, I’ve wanted to explore vegan cooking for a while to find tasty, healthy recipes which will help provide my husband and myself with essential vitamins and nutrients for meat-free days. After a little research, I’m proud to say that this recipe is 100% vegan. It can be served alongside meat for those meat-lovers or topped with grated cheese for vegetarians of course, but I assure you that it’s quite fine on it’s own!

Prep time: 10 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients:

  • 4 cups (512g) dried penne pasta
  • Water, plus 100ml boiled water
  • 24 cherry tomatoes
  • 1 red bell pepper, diced
  • 1 red onion, peeled and diced
  • 1/2 courgette, diced
  • 4 cloves garlic, peeled and sliced
  • 1 tbsp dried basil
  • 1 tbsp olive oil
  • 1 tsp salt (use only 1/2 tsp if you prefer not to boil pasta in salt water)
  • 1tsp ground black pepper

The method:

  • In a large pot, bring enough water to a rolling boil and boil the penne pasta for 5 minutes, or until cooked through. Add 1/2 tsp salt, if desired.
  • In a large frying pan, heat the olive oil and add cherry tomatoes, bell pepper, onion, courgette and garlic. Cook continuously over a medium heat until onion turns translucent and the vegetables have softened, about ten minutes.
  • Once cooked, place the vegetable mix into a blender and add the remaining salt, black pepper, basil and boiling water. Blend for 30 seconds to 1 minute, or until smooth.
  • Drain the pasta and return to the pot. Pour over the vegetable mixture and stir well to coat the pasta.
  • Serve and enjoy!

I hope that you enjoy this recipe and I hope that it satisfies your tastebuds. Has this pasta got the thumbs up from your picky eaters? Vegan friends, did you give this dish a go? Do let me know in the comments!

Keep smiling, everyone!

Until next time,

Stay safe & have fun,

Helen xx

Click here for more great recipes from my kitchen!

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