Three vegetarian pasta recipes

30 March 2016

Pasta is a perfect source of nutrients for any diet. We recently posted some low-calorie pasta recipes and pasta recipes for if you’re on a diet, and now we’re looking at some vegetarian recipes that prove there’s more to pasta besides Bolognese and carbonara. Here they are:

Aubergine and peanut

You’ll need 1 large aubergine, 4 peeled tomatoes, 1 onion, a small handful of peanuts, 2 chopped cloves of garlic, salt, extra-virgin olive oil and fresh basil.

Cut the aubergines into cubes, fry and put by. Fry the onion and add the garlic, tomato, chopped basil and salt until you’ve got the sauce ready. Crush the peanuts and add to the mixture. Serve with strained pasta.

Artichokes and walnuts

You’ll need 5 fresh artichokes, 2 spring onions, 3 carrots, 70 g nuts, extra-virgin olive oil, salt, pepper and the juice of half a lemon.

Wash and cut the artichokes and place in a bowl of water with the lemon juice. Wash and chop up the other vegetables, fry and put by. Strain the artichokes and fry in extra-virgin olive oil. Add the other vegetables back in and add salt and pepper. Mix with the pasta and sprinkle the walnuts on top.

Pumpkin and tofu

You’ll need 200 g pumpkin, 20 g tofu, 1 leek, 2 tomatoes, 5 hazelnuts, extra-virgin olive oil, salt and coriander.

Fry the finely chopped leek. Add the cubed pumpkin and, once golden, the finely cubed tofu. Make the sauce by putting the peeled tomatoes, coriander, hazelnuts and a little extra-virgin olive oil in a blender. Add the cooked pasta to the pumpkin and tofu, toss and then add the sauce.

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