If you like garlic as much as I do, you’re going to LOVE this recipe for Garlic Veggies and Pasta. This recipe came from a reader who asked me to make it oil-free. And Linda, I want to say this recipe is JUST AS GOOD as you said it was! Thank you SO MUCH!
This recipe is as simple as it gets.
Saute some garlic…… ok….a LOT of garlic, add in some Mushrooms, some Nutritional Yeast, and a little wine, to make a sauce. And then toss in a bag of Frozen Veggies.
Bam. Simple and delicious.
For the ‘meat’ lovers in your family, you could also toss in some Vegan Italian Sausage. You could chop up 2 Field Roast Italian Sausages or use my recipe for Vegan Italian Sausage, as the Field Roast does contain a little oil. Either way it adds a little meaty flavor to the dish and a little more texture.
I made this for dinner last night and let me tell you, it did NOT go to waste.
But let me warn you – it IS on the garlicky side – so if that’s not your gig – you can definitely tone it down a notch or two. Otherwise – get the breath mints handy because this is a garlic lovers dream!
Recipe compliments of Linda Wesche.
Thanks Linda!
Garlic Veggies & Pasta
Garlic Veggies & Pasta | Brand New Vegan
This recipe calls for ½ cup of minced garlic, so buy one of those 4oz or 8oz jars of minced garlic – it will save you a lot of chopping.
Saute the garlic in a little water and then add an 8oz package of sliced Mushrooms. Cook until softened, than stir in 1 Tbs of dried Basil, a few good shakes of Ground Pepper, and ½ cup of Nutritional Yeast.
Stir well then slowly pour in 1 cup of White Wine. My reader suggested a dry wine, but all I had was a sweet Moscato and it turned out good, so use what you have. If wine’s not allowed in your house you can try Veggie Broth but I can’t promise it won’t affect the flavor.
Let your sauce simmer a few minutes and then add your chopped sausages (if you’re going to use them). Continue to simmer for a few minutes more and then add a bag of Frozen Vegetables.
I used a 12oz bag of Fred Mayer Asparagus with Vegetables Stir Fry Starters which included green beans, asparagus, yellow squash, carrots, cauliflower, onion, and mushrooms.
Dump that into your sauce and stir well until the veggies are cooked through.
If your sauce appears too watery – add in slurry of 1 Tbs Cornstarch/1 Tbs Water and it will thicken nicely.
There you have it – a homemade sauce that’s full of flavor, not to mention all the nutritional goodness from all those veggies.
Serve over your favorite Pasta. and enjoy!
Have a favorite recipe you’d like me to convert? Let me know… I LOVE converting your comfort food favorites!
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-6 Servings
- ½ cup minced garlic
- 8 oz sliced Mushrooms
- 1 Tbs dried Basil
- ¼ tsp Ground Pepper
- ½ cup Nutritional Yeast
- 1 cup White Wine
- 2 Italian Sausages, chopped
- 12oz package Frozen Veggies
- 1 Tbs Corn Starch
- 1 Tbs Water
- Your favorite Pasta
- Saute garlic in a little water until softened
- Add mushrooms and saute until softened and liquid is released
- Add Basil, Pepper, and Nutritional Yeast and stir well to combine
- Add Wine and let simmer for 5 minutes
- Add Sausages and continue simmering for 5 minutes
- Add Vegetables and allow to cook until vegetables are heated through
- If sauce is too thin - add Cornstarch/Water slurry to thicken
- Serve over pasta