Meatless Monday’s: Garlic Zucchini & Tomato Pasta
There’s something incredibly satisfying about a pasta dish that feels light yet fills you with comfort and warmth. Imagine the earthy goodness of brown rice pasta, the delicate crunch of spiralized zucchini, and the burst of sweetness from cherry tomatoes, all coming together in one perfect bite. Now, take that harmony and sprinkle in the smokiness of paprika and the subtle heat of chili flakes, and you have a dish that’s both simple and exciting!
This Zucchini & Brown Rice Pasta is a plant-powered meal that’s loaded with nutrients while delivering a rich, savory flavor. Perfect for busy weeknights or laid-back weekends, it's ready in just under 20 minutes. Plus, it’s versatile enough for customization! Whether you go the extra mile with some vegan parmesan or keep it simple and clean, this dish is bound to become a go-to favorite in your household.
What Makes This Dish Special?
Brown rice pasta brings a nutty, wholesome base that’s naturally gluten-free and fiber-rich. The zucchini, spiralized to resemble noodles, adds an extra dose of vegetables in every bite, making this meal light but hearty. Cherry tomatoes offer a pop of juiciness, while smoked paprika and chili flakes give it a satisfying, smoky-spicy kick that brings the whole dish to life. And of course, vegan parmesan takes it over the top, creating that irresistible cheesy flavor without any dairy!
Whether you’re a fan of classic Italian flavors or looking for a nutritious, plant-based meal that doesn’t skimp on flavor, this pasta dish delivers big on both counts.
Garlic Zucchini & Tomato Pasta
Ingredient List
4 cups (220g) brown rice pasta, cooked
2 medium zucchini, spiralized
1 tbsp. olive oil
1 cup (150g) cherry tomatoes, halved
2 cloves garlic, crushed
1 tsp. smoked paprika
Chili flakes, to taste
2 tsp. dried parsley
4 tbsp. vegan parmesan, grated (optional)
Directions
Cook the brown rice pasta according to the instructions on the packaging.
Heat olive oil over medium heat in a pan and sauté the zucchini and cherry tomatoes for 2-3 minutes. Season with salt and pepper, then add the crushed garlic and cook for another 2 minutes.
Stir in the cooked pasta, mix well, and season with smoked paprika and chili flakes.
Divide between bowls and top with vegan parmesan and dried parsley. Serve warm and enjoy!
It’s that easy! Quick, flavorful, and packed with wholesome ingredients, this is a dish that’ll satisfy your pasta cravings without weighing you down.
Makes 4 servings.
Nutrition Facts
Calories per serving: 276
Fats per serving: 7 grams
Protein per serving: 8 grams
Carbohydrates per serving: 48 grams
This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.
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