#basilpasta

Zucchini, cherry tomatoes, and basil give this vegan pasta dish a lot of fresh flavor. It's easy to make, filling, and great for a quick dinner during the week.

Ingredients: 200g pasta of your choice. 2 medium zucchinis, thinly sliced. 2 cups cherry tomatoes, halved. 1/4 cup fresh basil leaves, torn. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the sliced zucchini in the pan and cook them for about 5 to 7 minutes, until they are soft. After you add the cherry tomatoes, cook for another two to three minutes, until they begin to soften. Add the cooked pasta and the basil leaves that have been torn. Add pepper and salt to taste. Stirring every now and then, cook for another two to three minutes, until everything is hot all the way through. Serve hot, and if you want, top with more fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes

This is a tasty and filling vegan pasta dish with soft mushrooms sauted in a balsamic-infused sauce, hearty pasta, and fresh basil on top. Great for a quick dinner during the week!

Ingredients: 8 oz pasta of your choice. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 2 tbsp balsamic vinegar. 1 can 14 oz diced tomatoes. 1 tsp dried thyme. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Set olive oil on medium heat in a large pan. Cut up the onion and garlic and add them. Saut until the onions are clear and the food smells good. Slice the mushrooms and put them in the pan. Cook them until they begin to turn brown. After adding the balsamic vinegar, cook for two minutes to let the flavors mix. Put dried thyme and diced tomatoes in the pan. Add pepper and salt to taste. For 5 to 7 minutes, let it cook slowly. Make sure the cooked pasta is well covered when you add it to the mushroom mixture. Add fresh basil leaves on top and serve hot. Have fun with your tasty vegan balsamic mushroom pasta!

Prep Time: 10 minutes

Cook Time: 20 minutes

This Vegan Pesto Pasta is a quick and flavorful dish that can be made in just 30 minutes. The creamy pesto sauce is made with fresh basil, walnuts, and nutritional yeast, giving it a cheesy flavor without any dairy. It's a perfect weeknight dinner for vegans and non-vegans alike!

Ingredients: 250g pasta of choice. 2 cups fresh basil leaves. 1/2 cup walnuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup olive oil. Salt and pepper, to taste.

Instructions: Cook pasta according to package instructions. In a food processor, combine basil, walnuts, garlic, and nutritional yeast. Pulse until finely chopped. With the processor running, slowly add olive oil until well combined. Season with salt and pepper. Toss cooked pasta with pesto sauce. Serve hot, optionally garnished with cherry tomatoes and basil leaves.

Prep Time: 15 minutes

Cook Time: 15 minutes